- 1¾ c all-purpose flour
- 1 t baking powder
½ t baking soda
- 2½ t ginger, ground
- ¾ t cinnamon, ground
- ¼ t nutmeg, ground
- ¼ t cloves, ground
1 stick butter, unsalted, melted
- 2 T fresh ginger, grated
- 1 c hot water
- Cooking spray
- ½ c molasses
- ¾ c light brown sugar, packed
1 large egg plus 2 egg yolks, room temperature
- 8 oz cream cheese, soft
1 stick butter, unsalted, soft
3½ c confectioners' sugar plus melted extra, if needed
- ¼ t salt
- 3 t freshly squeezed lemon juice
- 1 t lemon zest
For Gingerbread Cupcakes
Preheat oven to 350°F. Line up 12 Silicone Cupcake Liners and spray with cooking spray; set aside.
In a medium-sized bowl, sift together flour, baking powder, baking soda, ginger, cinnamon, and ground nutmeg and cloves; set aside.
In bowl of a stand mixer fitted with paddle attachment combine melted butter, grated ginger, and water. Mix on low speed. Add molasses and brown sugar. Beat until smooth. Add egg and yolks. Beat for 30 seconds.
- Slowly add flour mixture, beating on low speed, mixing until just combined.
- Pour batter into prepared Cupcake Liners, filling each cup about ¾ full.
Bake for 10-12 min. or until toothpick inserted in the center comes out clean. Cool for 5 min. Remove Liners and transfer cupcakes to a cooling rack to cool completely.
In the bowl of a stand mixer fitted with paddle attachment, beat cream cheese and butter until smooth and creamy, about 4 minutes.
Reduce mixer speed to low and gradually add confectioners' sugar. Add in salt, lemon juice, and lemon zest and beat until smooth.
- Once all ingredients have been incorporated, increase speed to medium-high and beat for 2 min.
If the frosting appears too thick, add a little more lemon juice; if the frosting appears too thin, add a little more confectioners' sugar.