Ginger cupcake with lemon butter cream
Ginger cupcake with lemon butter cream
150g(1/2c) corn syrup
70ml heavy cream
300g flour
1tsp cinnamon
1tbs ginger
1/2 tsp cloves
2tsp baking poweder
1/4 tsp baking soda
1/4 tsp salt
1 sick butter (125g)
180g brown sugar
3 eggs
Butter cream
1 stick butter 1/2 tsp vanilla extract
300g powder sugar
1 tbs milk
Lemon zest (1 lemon + more for topping)
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3 Christmas Cupcake Recipes | Gingerbread Cupcakes, Irish Cream Cupcakes, Ferrero Rocher Cupcakes
Irish Cream Cupcakes:
Ferrero Rocher Cupcake Recipe:
Gingerbread Cupcakes Recipe:
Gingerbread Spice:
2 tablespoons ground ginger
2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon all spice
1 tablespoon ground cloves
1/2 teaspoon black pepper
Cupcake Recipes:
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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HOW TO MAKE GINGERBREAD CUPCAKES || Holiday Recipe || 12 Days of Baked Goods
On the 10th day before Christmas my oven baked for me, Gingerbread Cupcakes!
These are absolutely delicious and smell so good.
| Recipe |
Gingerbread Batter
4 oz Butter
1/2 Cup Brown Sugar
1 Egg
1/2 Cup Milk
1/2 Cup Molasses
1 tsp Vanilla Extract
1 1/3 Cup Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
2 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Nutmeg
1/4 tsp Clove
1/4 tsp All-Spice
I used a 1 1/3 oz scoop
Bake at 350 degrees for 18 minutes
Cream Cheese Frosting
4 oz Butter
6 oz Cream Cheese
2 Cups Powdered Sugar
1/2 tsp Vanilla Extract
Pinch of salt, cloves, ginger, all-spice, cinnamon, nutmeg
Wilton tip 6B
Makes 18 cupcakes
Check out all the holiday recipes in this playlist,
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Fresh Gingerbread Cupcakes with Cream Cheese Frosting - Hot Chocolate Hits
All the warm flavors of December packed into one bitesize cupcake. These gingerbread cupcakes with cream cheese icing are perfect for the holiday season. *NOTE* In the video, I forgot to mention the 2 cups of confectioners' sugar that go into the frosting! Keep that in mind before noting down the recipe. Get the full recipe here:
Last video for pumpkin cake with mocha icing:
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Skip the Gingerbread Men and Make These Gingerbread Cupcakes
These moist and fluffy gingerbread cupcakes are carefully designed to have beautiful domed tops. My recipe is quick (less than an hour) and includes a cinnamon and brown sugar frosting.
Recipe:
Ingredients
Gingerbread Cupcakes
1 ⅓ cup all-purpose flour (167g)
½ cup dark brown sugar 100g)
¼ teaspoons baking soda
¾ teaspoons baking powder
½ teaspoons salt
1 ½ teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/3 cup vegetable or canola oil (78ml)
⅓ cup melted butter (76g)
⅓ cup molasses (use an “unsulphured” molasses, I like Brer Rabbit and Grandma’s brand) (78ml)
1 egg + 1 large egg yolk, room temperature preferred
2 teaspoons vanilla extract
¼ cup very hot or boiling water (60ml)
⅓ cup sour cream (75g)
Frosting (see note)
8 oz cream cheese, softened (226g)
½ cup unsalted butter, softened (113g)
2 Tablespoons light brown sugar, firmly packed
1 ½ teaspoons vanilla bean paste (or substitute 1 ¼ teaspoon vanilla extract)
¼ teaspoon ground cinnamon
3 ½ cups powdered sugar (440g)
Pinch of salt (about scant ⅛ teaspoon)
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Instructions
00:00 Introduction
For Cupcakes
00:35 Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners.
00:38 In a large mixing bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, and spices (ginger, cinnamon, nutmeg, allspice, cloves).
01:38 Add melted butter and oil and stir well. Batter may be a bit dry, but make sure all of the flour is moistened.
02:29 Add molasses and stir well.
03:05 Stir in egg, egg yolk, and vanilla extract until thoroughly combined.
03:34 Add hot water and stir again until batter is completely combined, then stir in sour cream until batter is uniform (make sure to scrape sides and bottom of the bowl).
04:23 Divide batter evenly into prepared cupcake pan (filling liners approximately ¾ full) and bake in center rack of 350F (175C) oven for 18 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Allow cupcakes to cool in pan for 10-15 minutes before carefully removing to a cooling rack and allowing to cool completely before frosting.
For Frosting
05:25 In a large mixing bowl, combine cream cheese, butter, brown sugar, vanilla bean paste (or vanilla extract) and salt. Use an electric mixer to stir together until smooth, creamy, and well-combined.
06:18 With mixer on low-speed, gradually add powdered sugar until completely incorporated and frosting is smooth and creamy.
06:54 Spread or pipe over cooled cupcakes. I like to use an Ateco 848 or Ateco 846 tip. This frosting makes enough to generously cover each cupcake (as shown in the photos).
Notes
Frosting
This recipe makes a generous amount of frosting. It will cover all of your cupcakes generously (as shown in photos) or will modestly cover 24 cupcakes. If you want only a modest amount of frosting, feel free to cut the frosting in half (or double the cupcake recipe!).
Storing
Store in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 4 days.
Using this recipe for cake
I recommend using my gingerbread cake recipe instead, it is closely related to this one, but designed to be a perfect cake.
Original Recipe
I originally published this recipe in 2016. In 2022, I’ve improved the recipe to be a bit sturdier, softer, and slightly more domed (since some people with the original recipe had mentioned problems with the cupcakes sinking in on themselves). If you’re looking for the original recipe, you can find it here ( but note that I am no longer accepting comments on the original recipe.
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Gingerbread Cake with Lemon and Cream Cheese Frosting | Easy Cake Mix Recipe
Gingerbread cake with lemon is an easy and delicious Christmas cake. By starting with a box of white cake mix and adding extra spices, a hint of lemon, and cream cheese frosting, you can create the perfect cake version of gingerbread men cookies.
In order to develop this cake recipe, I first had to research what exactly gingerbread is. Gingerbread men cookies have a similar flavor due to the combination of molasses and spices. Although recipes vary, almost all gingerbread recipes include ginger, cinnamon, and nutmeg. Some include cloves, allspice, or cardamom as well, so if you want to learn how to make gingerbread cake, it can be a bit confusing as to which recipe you should use. Honestly, I think that a lot of it is going to come down to personal preference, but after researching many recipes, I think that my recipe for gingerbread cake with lemon is going to appeal to most people.
As with most of my layer cakes, I started with a box of white cake mix. Even though most gingerbread recipes call for vanilla extract, I decided to add some lemon flavor by adding a small box of lemon Jell-O and lemon zest. I had the idea of adding lemon to my gingerbread cake because while researching the recipe, I discovered that there are quite a few recipes for gingerbread with lemon sauce on the Internet. Additionally, in Argentina a lot of people like to add ginger to lemonade, so considering the number of people who combine ginger and lemon, I knew that the flavors would be good together.
The most difficult part of this cake was determining which spices to use, as well as how much. Like I said, almost every gingerbread recipe uses different spices in different amounts, so I chose the three most common spices: ginger, cinnamon, nutmeg, and cloves. Determining the amount of molasses to use was tricky as well, so that is why I added the molasses little by little, tasting the batter along the way: just like with other strong ingredients like lemon juice, it is always easier to add more later than to try to take away. I also added eggs, sour cream, vinegar, and melted butter to the batter, so I knew the cake was going to be not only flavorful but also moist and fluffy.
Even though I think that gingerbread cake with lemon cream cheese frosting would be delicious, I decided to just use my regular no butter cream cheese frosting. After frosting the cake, I chilled it for a few hours, and then tried the first slice.
This gingerbread cake with lemon and cream cheese frosting was delicious. Even though I wasn't exactly sure how to make this cake with cake mix, I think I did a good job of adding the right spices, in the right amounts, to recreate the flavor of classic gingerbread men cookies. Although lemon is not a traditional flavor in gingerbread cookies, I think it was nice in the background; however, there was just a hint of lemon, the spices and molasses overpowering the lemon. I knew this cake was going to be delicious because of the spices, but I did not expect to really enjoy the combination of the cake and frosting. Honestly, the combination of spiced cake and refreshing frosting was surprisingly wonderful.
Even if you do not like gingerbread, I think that you should give this recipe a try. This cake is delicious, especially with the contrast between the cake layers and cream cheese frosting. If you want the same flavor of the classic Christmas cookie without having to roll out and cut out a ton of cookies, then this cake is for you. Let me know if you give it a try!????????????????????
????Cream Cheese Frosting with No Butter Recipe Video:
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