A wonderful change of pace for the holiday season. Moist and spicy cake balanced by creamy, soft frosting.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.

    Advertisement
  • Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.

  • Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.

  • Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.

  • To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.

Nutrition Facts

240.9 calories; 3 g protein; 36.8 g carbohydrates; 56.4 mg cholesterol; 184.5 mg sodium. Full Nutrition

Reviews (111)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2003
I have searched for the perfect gingerbread recipe and this is definitely the one--moist and spicy and the cocoa powder somehow ties all the other flavors together. It's also quite easy to make. The only thing to watch out for is the frosting recipe attached to it--something's not recorded quite right. Try this instead: cream together 8 oz. cream cheese 4 Tbs cream and 2 cups sugar--light sweet and simple. Read More
(103)

Most helpful critical review

Rating: 3 stars
12/08/2010
These tasted really yummy but when I baked them they rose & then fell & sunk in bad. They looked awful. Luckily I wasn't making them to take to anyone! They do taste wonderful though so at least I can still eat them! Read More
(10)
149 Ratings
  • 5 star values: 83
  • 4 star values: 41
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 7
Rating: 5 stars
12/22/2003
I have searched for the perfect gingerbread recipe and this is definitely the one--moist and spicy and the cocoa powder somehow ties all the other flavors together. It's also quite easy to make. The only thing to watch out for is the frosting recipe attached to it--something's not recorded quite right. Try this instead: cream together 8 oz. cream cheese 4 Tbs cream and 2 cups sugar--light sweet and simple. Read More
(103)
Rating: 5 stars
12/22/2003
I have searched for the perfect gingerbread recipe and this is definitely the one--moist and spicy and the cocoa powder somehow ties all the other flavors together. It's also quite easy to make. The only thing to watch out for is the frosting recipe attached to it--something's not recorded quite right. Try this instead: cream together 8 oz. cream cheese 4 Tbs cream and 2 cups sugar--light sweet and simple. Read More
(103)
Rating: 4 stars
11/06/2006
I gave this four stars only because I had to change the frosting. Used 8 ounces cream cheese 2 cups confectioners sugar & added 1/4 tsp lemon extract. The frosting turned out great. The cupcakes were delicious!! A little on the dry side with 20 mins cook time - will try 16 mins next time as another reviewer suggested! Read More
(76)
Advertisement
Rating: 5 stars
09/27/2007
Would have given this a 4 1/2 star rating only because the cocoa stood out. I made mini-cupcakes (39) baked for 15 minutes and they came out full and with a nice light texture. Next time I would add more ginger and maybe a touch of ground cloves. I will make them again!! Read More
(62)
Rating: 5 stars
12/24/2005
These were great! Used 2c powdered sugar with 8oz soft cream cheese and 1tsp vanilla for the frosting. Read More
(40)
Rating: 4 stars
09/10/2005
Great muffins soft moist and yummy. Tasts very much like parkin to me so some of these will be done for bonfire night (I've just baffled the Americans out there sorry!) but nope I didn't dig the frosting much so do go with making your own I think. Actually I don't think they even really need the icing anyway as they're so moist and yummy. I'll add a bit more spice next time but i think i was a bit skinny on the measurements anyways:) Read More
(37)
Advertisement
Rating: 4 stars
12/07/2010
Great gingerbread and spice flavor nice and moist but... I was very disappointed at how these rose - with flat tops spilling out onto the muffin tin. Tried 'em twice too thinking I may have done something absent-minded the first time. Not. They turned out the same way the second time as well. Like little hats with a brim or maybe little flying saucers. I won't make these again for that reason alone. I didn't use the frosting in this recipe preferring to use my own which was a perfect match for these cupcakes: 4 oz. cream cheese 1/4 c. butter 2 c. powdered sugar some grated lemon zest and enough fresh lemon juice to get to desired consistency. I rated these four stars because Hubs loved them but in my book I'd rate them only three. Read More
(32)
Rating: 5 stars
03/15/2008
These were excellent! The texture is wonderful. I've made cupcakes with this recipe and also a 9X13 cake...both turned out great. This was big hit at potluck! Read More
(32)
Rating: 4 stars
12/10/2005
These were really pretty good. They had a nice spicy gingerbread flavor and the lemon frosting on top was a really nice change of flavors from your usual chocolate and vanilla. I ended up filling 15 muffin tins and had to bake them about 6 minutes longer than suggested and they blobbed over the sides of the tins. I might fill them slightly less next time if I make these again around the holidays. Especially cute with mini gingerbread man sprinkles on top. Read More
(30)
Rating: 5 stars
12/22/2006
Great recipe!!! I used tablespoons of ginger instead of teaspoons though. Awesome!!! Read More
(28)
Rating: 3 stars
12/08/2010
These tasted really yummy but when I baked them they rose & then fell & sunk in bad. They looked awful. Luckily I wasn't making them to take to anyone! They do taste wonderful though so at least I can still eat them! Read More
(10)