Gingerbread With Citrus Cream Cheese Frosting Recipe

Name: Gingerbread With Citrus Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE GINGERBREAD:; 1-3/4 cup All-purpose Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons Freshly Ground Sea Salt; 2 teaspoons Ground Ginger; 2 teaspoons Ground Cinnamon; 1 cup Unsalted Butter, Room Temperature; 1/2 cups Granulated Sugar; 1/2 cups Light Brown Sugar, Packed; 1 whole Egg, Room Temperature; 1/3 cups Molasses; 3 Tablespoons Milk; 1/3 cups Miniature Semi-sweet Chocolate Chips; FOR THE FROSTING:; 8 ounces, weight Cream Cheese, Room Temperature; 2 Tablespoons Unsalted Butter, Room Temperature; 1/4 cups Lemon Curd; 1 whole Orange, Zest Only; 2-1/2 cups Powdered Sugar

Servings: persons

FOR THE GINGERBREAD:
1-3/4 cup All-purpose Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Freshly Ground Sea Salt
2 teaspoons Ground Ginger
2 teaspoons Ground Cinnamon
1 cup Unsalted Butter, Room Temperature
1/2 cups Granulated Sugar
1/2 cups Light Brown Sugar, Packed
1 whole Egg, Room Temperature
1/3 cups Molasses
3 Tablespoons Milk
1/3 cups Miniature Semi-sweet Chocolate Chips
FOR THE FROSTING:
8 ounces, weight Cream Cheese, Room Temperature
2 Tablespoons Unsalted Butter, Room Temperature
1/4 cups Lemon Curd
1 whole Orange, Zest Only
2-1/2 cups Powdered Sugar

1
Preheat oven to 350 F.
2
In a small bowl, whisk together the flour, baking soda, salt, ginger, and cinnamon; set aside.
3
In a large bowl using a mixer on medium speed, cream the butter for 3 minutes. Add the sugars and mix on medium speed for 1 minute. Add the egg, and mix for 1 additional minute.
4
On slow speed, gradually add the flour mixture, and mix until just combined. Add the molasses and milk, and mix for 15 seconds.
5
Add the miniature chocolate chips, and use a spatula to make sure everything is fully incorporated. Spray a 9x13 metal cake pan with cooking spray, and then dump the gingerbread mixture into the pan. Use a spatula coated with cooking spray to spread the batter evenly.
6
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven. Allow the gingerbread to cool completely before frosting.
7
For the frosting:
8
In a mixing bowl using an electric mixer, beat cream cheese and butter together on medium speed for 2 minutes. Add the lemon curd and zest; mix 1 minute. On low speed, gradually add the powdered sugar; mix until smooth.
9
Frost the cooled gingerbread and refrigerate until serving.
10
Adapted from Gingerbread Squares with Lemon Cream Cheese Frosting by Maria O'Rourke.

1281

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE GINGERBREAD:, 1-3/4 cup All-purpose Flour, 1/2 teaspoons Baking Soda, 1/2 teaspoons Freshly Ground Sea Salt, and more.

Yes, Gingerbread With Citrus Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread With Citrus Cream Cheese Frosting

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