Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your next familial bash and eat them as you grit your teeth and marvel at your family.
Recipe information
Yield
Makes 12 cupcakes
Ingredients
Gingerbread Cupcakes:
Lemony Cream Cheese Frosting:
Preparation
Gingerbread Cupcakes:
Step 1
Preheat oven to 350°F. Line a muffin pan with paper cupcake liners.
Step 2
Sift the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt into a bowl and mix.
Step 3
Whisk the oil, molasses, maple syrup, soy milk, yogurt, and lemon zest in a separate large bowl. Add the flour mixture to the wet ingredients and mix just until smooth. Fold in the chopped crystallized ginger.
Step 4
Fill cupcake liners two-thirds full. Bake for 19 to 22 minutes, until a knife or toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.
Lemony Cream Cheese Frosting:
Step 5
Cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners’ sugar in 1/2 cup batches. Mix until smooth and creamy, then in mix in the vanilla. Add the lemon zest. Keep tightly covered and refrigerated until ready to use.
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Reviews (2)
Back to TopCan you say wow? If you can’t and need that extra help, try these cupcakes. They were a knockout for our dinner of seven. Well, only six. We didn’t allow the seventh a cupcake. They were gingerbread authentic where you needed gingerbread authentic; creamy where cream should be; zesty where you need that acidic fix. We substituted the soy milk with soy CREAM. I mean, brilliant, right? Our cook, who is normally responsible and trustworthy, ate the batter shamelessly. Completely without remorse. Please, if nothing else, go toward these cupcakes.
brigitte.naughton717
Bozeman, MT
3/17/2020
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