Gingerbread Cupcakes with Lemon Curd and Cinnamon Cream Cheese Frosting
Description
Bite-sized Bliss: Gingerbread Cupcakes with a Citrus Surprise!
Hey cupcake enthusiasts! Today, I’m super excited to share the latest creation that’s been making waves in my kitchen – Gingerbread Cupcakes with a zesty Lemon Curd filling and a generous swirl of Cinnamon Cream Cheese Frosting. Trust me, these little bites of joy are a festive explosion in your mouth!
As the holiday season rolls around, I find myself drawn to the warm and comforting flavors that embody the spirit of winter. And what better way to celebrate than with the classic combination of gingerbread, citrusy lemon, and the rich creaminess of cinnamon-kissed cream cheese frosting?
Let’s start with the star of the show – the gingerbread cupcakes. The moment these babies start baking, the whole house is filled with the nostalgic aroma of ginger and cinnamon. It’s like a comforting hug for your senses, setting the perfect tone for the holiday festivities.
Now, the real magic happens when you take a bite and discover the hidden treasure inside – a luscious lemon curd filling. The bright, tangy burst of citrus is an unexpected but delightful surprise, cutting through the richness of the gingerbread and adding a layer of complexity to each mouthful. It’s like sunshine in cupcake form!
And let’s not forget about that dreamy Cinnamon Cream Cheese Frosting. Cream cheese frosting is already a winner in my book, but add a hint of warm cinnamon, and you’ve got a match made in cupcake heaven. The creaminess complements the spiciness of the gingerbread, while the cinnamon adds a subtle warmth that ties the whole flavor profile together.
Now, onto the fun part – decorating! I love to get creative with the presentation of these cupcakes. A dusting of cinnamon, a sprinkle of crushed ginger snaps, or even the crumbs from the centers can take these treats to the next level. Plus, they make for a stunning addition to any holiday dessert spread.
These cupcakes are not just a treat for the taste buds; they’re a celebration of the season. Whether you’re hosting a festive gathering or just want to indulge in some holiday baking therapy, these Gingerbread Cupcakes with Lemon Curd Filling and Cinnamon Cream Cheese Frosting are a must-try.
So, what are you waiting for? Preheat that oven, gather your ingredients, and let the holiday baking magic begin. Your taste buds will thank you, and your friends and family will be asking for the recipe. Happy baking, and may your holiday season be filled with sweet moments and delicious treats!
Ingredients
Lemon Curd:
3 whole eggs
3 egg yolks
1 cup Granulated sugar
½ cup lemon juice, fresh
½ cup butter
2 tablespoons lemon zest
Cupcake Batter:
1 ¼ cups granulated sugar
1 orange, zested and juiced (you will need ½ cup juice)
2 tablespoons honey
1” piece of fresh ginger, peeled and grated
5 large egg whites
4 large egg yolks
½ cup butter, melted
½ cup olive oil
1 ¾ cups AP flour
1 ¼ cups almond powder
1 ½ teaspoons baking powder
¼ teaspoon sea salt
¼ teaspoon black pepper
1 ½ teaspoons ginger powder
1 ½ teaspoons cinnamon powder
Cinnamon Cream Cheese Frosting
8 oz block cream cheese, softened to room temperature
½ cup butter, softened
1 teaspoon vanilla
¼ teaspoon salt
½ teaspoon cinnamon
3 ½ cups powdered sugar
Instructions
Lemon Curd:
Combine all ingredients in a saucepan and whisk until curd boils for 90 seconds. Remove from heat and pour into a bowl. Cover with plastic wrap so it touches the entire surface of the curd. This prevents a skin from forming on the curd. Cool completely!
Cupcakes:
Preheat oven to 305F. Line a cupcake tin with liners and set aside.
Mix sugar and orange zest with a whisk until well combined. Add the honey, fresh ginger, egg whites, yolks, and orange juice and whisk until smooth and combined. In a glass container, mix the melted butter and olive oil together; set aside. In a separate bowl, sift the flour, almond flour, baking powder, salt, pepper, ginger, and cinnamon together. Pour the flour mixture into the egg mixture and whisk until smooth and combined. Add the butter mixture to the batter and mix until smooth.
Fill the cupcake liners ¾ way full with batter. DO NOT OVERFILL.
Bake for 20 minutes until the cupcakes rise. When ready, a toothpick, inserted in the center of the cupcake, will come out clean. Remove the cupcakes and cool completely.
Frosting:
Combine cream cheese and butter in the bowl of a stand mixer and beat until creamy, and fluffy.
Add vanilla, salt, and cinnamon and stir well to combine. Gradually add powdered sugar, beating after each addition, until well combined and smooth. Set aside until ready to frost cupcakes.
To assemble:
Using a melon baller, make a cavity in the center of each cupcake. Fill the cavity with the chilled lemon curd. Place the cinnamon cream cheese frosting in a piping bag, fitted with a large tip and pipe a ring of frosting around the curd moving the frosting tip along the outside edge of the cupcake in a counter clockwise motion. Continue, making smaller circles as you go up. End with a small flourish at the top of the cupcake.
