Thursday, December 02, 2010

Gingerbread Cupcakes with Lemon Cream Cheese Frosting

I love the holidays! More reasons to bake, and an introduction of spices that tend to be too "powerful" for spring and summer flavors: allspice, nutmeg, cinnamon, ginger, and ground cloves! I just love the aroma of fresh baked holiday goodies! This recipe comes from the need to make a dessert and bring it to a staff Christmas party at church. Since it's a Christmas party, I decided to go with a Christmas flavor: Gingerbread! I Googled, I Yahooed, and I SwagBucked my way through recipe after recipe that would produce the flavor and look for what I wanted. I found it at Epicurious, which is a site I've used a bit for recipes. My husband has only had bits of cupcakes from this recipe but couldn't get enough and cannot WAIT to try the whole cupcake on Friday. A few modifications: the recipe from Epicurious calls for candied ginger, but just as a topping, so I ditch that because it's kind of pricey around here... Also the recipe on Epicurious tends to jump around, so remember: this is the way I did it!! One more thing: read the directions all the way through before attempting. As contrary to almost all of the recipes on this site, the baking soda DOES NOT go into the flour mixture!!


  1. These cupcakes are wonderful. I really enjoyed the lemon frosting on this gingerbread goodie. As a cupcake whole there was a perfect balance of gingerbread flavor and that yummy lemon frosting topped it off perfecto! I would definitely eat these again if you made them!


  2. The Cup cake was good. I dont like lemon to much but it still was gone in a few seconds.


  3. the cupcake was good...keep up the good work!! :D looking forward taste some to more :D heehee