Mini Gingerbread Cupcakes with Lemon-Cream Cheese Frosting

Mini Gingerbread Cupcakes with Lemon-Cream Cheese Frosting

These Mini Gingerbread Cupcakes are topped with a scrumptious Lemon-Cream Cheese Frosting to create the perfect teatime treat. Mini Gingerbread Cupcakes with Lemon-Cream Cheese Frosting pictured with Buttery Hazelnut Cookies

Mini Gingerbread Cupcakes with Lemon-Cream Cheese Frosting
Serves: 48
 
Ingredients
  • ½ cup unsalted butter, softened
  • ½ cup firmly packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup molasses
  • 1½ cups all-purpose flour
  • 2 teaspoons ground ginger
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground allspice
  • ½ cup whole milk
  • Lemon-Cream Cheese Frosting (recipe follows)
  • Garnish: thinly sliced crystallized ginger
Instructions
  1. Preheat oven to 350°. Line 2 (24-well) mini muffin pans with paper liners.
  2. In a large bowl, beat together butter and brown sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add molasses, beating until incorporated.
  3. In a medium bowl, whisk together flour, ground ginger, baking soda, salt, and allspice. With mixer at low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined with each addition.
  4. Using a levered 2-teaspoon scoop, divide batter among wells of prepared muffin pans. (There may be batter left over.)
  5. Bake until a wooden pick inserted in centers comes out clean, approximately 15 minutes. Let cool completely on a wire rack.
  6. Place Lemon-Cream Cheese Frosting in a piping bag fitted with an open star tip (Wilton #21). Pipe frosting onto cupcakes. Garnish with crystallized ginger, if desired.

Lemon-Cream Cheese Frosting
Serves: approximately 2 cups
 
Ingredients
  • ½ (8-ounce) package cream cheese, softened
  • ¼ cup unsalted butter, softened
  • ½ teaspoon vanilla bean paste
  • ⅛ teaspoon kosher salt
  • 2 cups confectioners’ sugar, sifted
  • ½ teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
Instructions
  1. In a large bowl, beat together cream cheese, butter, vanilla bean paste, and salt with a mixer at medium speed until creamy. Using a rubber spatula, scrape sides of bowl. Add confectioners’ sugar, ½ cup at a time, beating until well combined. Add lemon zest and lemon juice, beating until combined. Freeze for 5 minutes. Use immediately.

 

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