Lemon Drop Gingerbread Cupcakes Recipe

Name: Lemon Drop Gingerbread Cupcakes
Yield: 4 servings
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1 1/4 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon ground cloves; 1/2 cup firmly packed brown sugar; 1/3 cup butter or stick margarine, softened; 3/4 cup molasses; 1 large egg, lightly beaten; 1 cup very hot water; 3 tablespoons frozen lemonade concentrate, thawed; Lemonade Glaze

Servings: persons

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup firmly packed brown sugar
1/3 cup butter or stick margarine, softened
3/4 cup molasses
1 large egg, lightly beaten
1 cup very hot water
3 tablespoons frozen lemonade concentrate, thawed
Lemonade Glaze

1
Preheat oven to 350u00b0.
2
Combine first 6 ingredients in a medium bowl; stir well, and set aside. Beat brown sugar and butter in a large bowl at medium speed of a mixer until light and fluffy. Add molasses and egg, beating well. Add flour mixture to butter mixture alternately with very hot water, beginning and ending with flour mixture; beat well after each addition.
3
Place 18 paper muffin cup liners in muffin cups; divide batter evenly among cup liners. Bake at 350u00b0 for 20 minutes or until a wooden pick inserted in center of 1 cupcake comes out clean. Let cool in pans 10 minutes on a wire rack; remove cupcakes from pans, and place on wire rack. Poke several holes in the top of each warm cupcake with a wooden pick; brush lemonade concentrate evenly over cupcakes. Let cool completely.
4
Spoon about 1 teaspoon Lemonade Glaze on each cupcake, and spread gently. Let stand until glaze sets.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1 1/4 teaspoons ground ginger, 1 teaspoon ground cinnamon, and more.

Yes, Lemon Drop Gingerbread Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Drop Gingerbread Cupcakes

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