How To Make Gingerbread Cupcakes with Lemon Icing
Gingerbread cupcakes are a lighter winter dessert that are also easier to make. They have the sweetness of molasses and the warmth of winter spices.
Serves:
Ingredients
- 1½cupsall purpose flour
- 1tspbaking soda
- ½tspcinnamon
- ⅛tspnutmeg
- ¼tspground cloves
- ⅛tspground allspice
- ½tspground ginger
- ½tspsalt
- ½cupunsalted butter,(1 stick)
- ¼cupwater
- ½cupdark brown sugar,packed
- ½cupmolasses,(unsulphured, not blackstrap)
- 3large eggs,room temperature
- ¼cupginger,(grated on the small holes of a box grater or using a microplane)
For Lemon Icing:
- ¼cuppowdered sugar,plus 1 tbsp
- 2tsplemon juice
Instructions
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Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
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In a small bowl, melt the butter and water together in the microwave, covering the top with plastic wrap. In a separate bowl, sift together the flour, salt, baking soda and dry spices in a bowl.
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In a third, large bowl, beat together the molasses and brown sugar until smooth by hand, using a hand mixer, or using a stand mixer. Add the eggs, one at a time, beating for 30 seconds between each.
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Beat in the flour mixture slowly until just incorporated. Add the butter mixture and the grated ginger and beat until smooth. Batter will be runny.
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Spoon the batter into the cupcake liners, filling them about ¾ full.
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Bake the cupcakes for 12 to 14 minutes or until a toothpick comes out clean.
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Allow to cool for a minute in the muffin tin to set before transferring to a wire rack to fully cool.
Icing:
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Combine the powdered sugar and lemon juice together in a bowl and stir until smooth. Allow to stiffen up a bit for 4 minutes.
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Once the cupcakes are cool, spoon the icing over the cupcakes and allow to harden.
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Serve and enjoy!
Nutrition
- Calories: 218.57kcal
- Fat: 9.06g
- Saturated Fat: 5.29g
- Trans Fat: 0.31g
- Monounsaturated Fat: 2.47g
- Polyunsaturated Fat: 0.60g
- Carbohydrates: 31.54g
- Fiber: 0.56g
- Sugar: 18.95g
- Protein: 3.33g
- Cholesterol: 66.84mg
- Sodium: 159.54mg
- Calcium: 47.60mg
- Potassium: 261.26mg
- Iron: 1.70mg
- Vitamin A: 84.72µg
- Vitamin C: 0.44mg
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