These Lemon Cream Cheese Gingerbread Cupcakes are spicy molasses gingerbread cupcakes topped with a tangy lemon cream cheese frosting.
I love the flavors of gingerbread with citrus.
Gingerbread was one of those flavors I was not big on as a kid.
But boy as an adult do I love it.
These cupcakes use lemon powder.
It’s not something you are going to find everywhere so I buy mine online.
I use freeze dried (or powdered) fruit in many of my frosting recipes.
Really gives you the flavor but without making the frosting runny.
Which is important when making frosting.
Since you have to pipe it.
These Lemon Cream Cheese Gingerbread Cupcakes call for you to place the batter in the fridge overnight.
Don’t skip this.
If you skip it your cupcake will not turn out.
I repeat THEY WILL NOT TURN OUT.
And you want them to turn out because I do think these are the best gingerbread that I have tasted.
Trust me, I don’t say the lightly.
You are going to have the urge to skip the step. Don’t.
I went with a cream cheese frosting because who doesn’t love cream cheese frosting?
Sure, someone probably doesn’t but you should be suspect of them.
Unless, it’s allergies.
I’ll give them a pass for allergies. 😀
By the way, it’s a great day to buy my cookbook !
Want More Gingerbread Recipes?
- For the Cupcakes:
- 1 cup grapeseed or canola oil
- 1 cup granulated sugar
- 3 large eggs
- 1 cup molasses
- 2 tsp. Baking soda
- 2 tsp. Hot water
- 2 cups all-purpose flour
- 1/2 tsp. Salt
- 4 tsp. Gingerbread spice
- 1 cup boiling water
- For the frosting:
- 1/2 cup unsalted butter
- 8 oz. cream cheese, at room temperature
- 2 TBSP fresh lemon juice
- 2 TBSP lemon powder
- 4 cups powdered sugar
- For the Cupcakes:
- Preheat oven to 350F.
- Line cupcake pans with 24 baking cups.
- Using a stand mixer with the paddle attachment beat together the oil, sugar, eggs, and molasses until fully combined.
- In a small bowl mix together the baking soda and hot water.
- Add to the molasses mixture and mix for another 30 seconds.
- Sift together the flour, salt, and gingerbread spice.
- Add to the mixer and beat on low until fully combined.
- Add the 1 cup boiling water, quickly turning the mixture to high for 3 minutes.
- Refrigerate the batter overnight. Yes, you must do this.
- Scoop the batter into the prepared baking cups, filling them 2/3 of the way up.
- Bake for 20-25 minutes.
- Remove cupcakes from oven to cool while you make the frosting.
- For the Frosting:
- Using a stand mixer with the paddle attachment beat together the cream cheese and butter until fully incorporated and smooth.
- Add the lemon powder and lemon juice and beat until just together.
- Add the powdered sugar 1 cup at a time.
- When all powdered sugar has been added assess if you want your frosting thinner or thicker.
- If you want thin use more lemon juice.
- If you want thicker add more powdered sugar.
- Frost cupcakes.