| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 25 min |
| Yield: | 24 mini cupcakes |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 25 min |
| Yield: | 24 mini cupcakes |
Ingredients
- Nonstick cooking spray, for the muffin tin
- 1 cup all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 6 tablespoons unsalted butter, melted and cooled
- 1/3 cup granulated sugar
- 1/4 cup molasses
- 1/4 cup sour cream
- 1 large egg
- 3 ounces cream cheese, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 1 teaspoon freshly grated lemon zest, plus more for decoration, optional
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups confectioner’s sugar, sifted
- Yellow sprinkles and sliced crystallized ginger, for decoration, optional
Instructions
- For the spiced gingerbread cupcakes: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
- Stir together the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
- Whisk the melted butter, granulated sugar, molasses, sour cream and egg in a large bowl until smooth. Add the flour mixture and whisk just to combine. Divide the mixture among the muffin cups.
- Bake until puffed and a tester in the center of a cupcake comes out clean, 13 to 15 minutes. Cool in the tin for about 10 minutes, then use an offset spatula to ease them out and completely cool.
- For the lemon cream cheese frosting. Combine the cream cheese and butter in a medium bowl. Beat until smooth and fluffy, about 1 minute. Beat in the lemon zest and vanilla. Add the confectioners’ sugar and mix until smooth, then beat until light and fluffy, about 1 minute.
- Split the cooled cupcakes in half crosswise. Spread or pipe a little filling on the cut side of each cupcake bottom. Top with the cupcake tops. Spread or pipe the remaining frosting on top of the cupcakes and decorate as desired.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 141 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 0 g |
| Sugar | 12 g |
| Protein | 1 g |
| Cholesterol | 28 mg |
| Sodium | 65 mg |
| Serving Size | 1 of 24 servings |
| Calories | 141 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 0 g |
| Sugar | 12 g |
| Protein | 1 g |
| Cholesterol | 28 mg |
| Sodium | 65 mg |
Reviews
An Amazing and Delicious cupcake! I didn’t have a mini muffin pan so I used a regular sized muffin pan and it made 7 cupcakes for me. Taste is amazing and very moist! My husband couldn’t wait for them to cool and I heard him mmmmm’ing- lol. I love the lemon in the frosting-compliments the cupcake well. I didn’t have ginger but plan to buy some for the next batch. Definitely a keeper recipe!!
I shared these with friends and family over the holidays; I think I needed more lemon zest and the cupcake needed a bit more ginger taste.
I added some finely chopped crystallized ginger to the cupcake batter. They came out flat but they tasted delicious with the extra ginger. Also used mini cupcake liners.
Absolutely delicious! I made them to take to the church Christmas party, everyone loved them! Just a hint of lemon flavor from the zest in the cream cheese frosting complimented the spice in the ginger bread perfectly !