Gingerbread Cupcakes two ways...Lemon Cream Cheese Frosting & Cinnamon Cream Cheese Frosting

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• (Lemon on the left...Cinnamon on the right)
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• How was your weekend?  Mine may or may not have been filled with last minute Christmas shopping, a long run, tomato basil soup (Ina Garten's soup recipe is pretty much amazing), cheddar cheesy crostini, a night drinking with friends...there may or may not have been an incident where water was spewing from the ceiling which resulted in free shots...and a walk around Eastern Market.  It was a fun relaxing weekend.  This is exactly what was necessary before this week that will be super busy, because when is it not super busy around the holidays when you go home.  You try to get everyone in, which can lead to straight craziness. 
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  So, before heading home we had one birthday to celebrate in the office.  Happy Birthday James!  His request "How's this? Lemon cupcakes with ginger cream frosting and crushed ginger cookie on top? or vanilla cupcakes with lemon zest frosting and crushed ginger cookie?"  So, I might have changed this around a bit.  The cupcakes are gingerbread cupcakes with a lemon butter cream frosting. 
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• Tis the season for red and green cupcake liners.
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• Dry ingredients prepped with all of the spices.
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Ready for the cupcake liners.

Just a few with cinnamon cream cheese frosting.

  

Gingerbread Cupcakes:

*makes approximately 18-20 cupcakes

1/4 pound (1 stick) unsalted butter

1 cup molasses

1 cup (8 ounces) low fat sour cream

2 1/3 cups all purpose flour

3/4 teaspoon baking soda

1 1/2 tablespoons ground ginger

1 1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon kosher salt

1.  Preheat oven to 350 degrees F.  Line a cupcake tin with paper liners and spray with non-stick cooking spray.

2.  Place the butter and molasses in a small pan and bring to a boil over medium heat.

3.  Pour the mixture into a large mixing bowl and let cool for 5 minutes, then mix in the sour cream.

4.  In a medium sized mixing bowl, sift the flour, baking soda, ginger, cinnamon, cloves and salt together.

5.  The whisk the flour mixture in to the molasses mixture just until combined.

6.  Using a tablespoon or small cookie scoop, scoop two tablespoons or scoops into each cupcake liner.

7.  Bake for 20-22 minutes, or until tester comes out clean.  While cupcakes are baking prepare desired frosting.

Lemon Cream Cheese Frosting:
1/2 block (4 oz) 1/3 less fat cream cheese at room temperature
1/4 stick (2 tablespoons) unsalted butter, softened
zest of 1 lemon
1 tablespoon lemon juice
2 1/2 cups powdered sugar

1.  In a large mixing bowl, using an electric mixer, cream together cream cheese and butter until light and fluffy.

2.  On medium speed, mix in lemon zest and lemon juice until well combined.

3.  Adding the powdered sugar one cup at a time, mix in the powdered sugar until desired consistency is reached.  Mine turned out light and very creamy.  Once cupcakes have cooled completely, frost the cupcakes end Enjoy!

Cinnamon Cream Cheese Frosting:

1/2 block (4 oz) 1/3 less fat cream cheese at room temperature1/2 cup (1 stick) unsalted butter, softened

1 teaspoon vanilla

1 1/2 teaspoon cinnamon

3 cups powdered sugar

1.  In a large mixing bowl, using an electric mixer cream together cream cheese and butter until smooth and and fluffy

2.  Mix in vanilla and cinnamon until well combined

3.  On a lower speed, mix in powdered sugar one cup at a time, mix in the powdered sugar until desired consistency is reached.  This frosting should turn out light and fluffy.  Once cupcakes have cooled completely, frost the cupcakes end Enjoy!

Note:  I generally keep cupcakes with cream cheese refrigerated until 30 minutes before serving.