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Gingerbread Cupcakes with Lemon Curd Filling and Whipped Cream Frosting


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Rate this recipe 4.4/5 (25 Votes)


  • For the lemon curd filling:
  • 3 tablespoons 3 tablespoons unsalted butter, softened
  • 1/2 cup 1/2 cup granulated sugar
  • 1 large 1 large egg
  • 1 large 1 large egg yolk
  • 1/3 cup 1/3 cup fresh lemon juice
  • zest zest of one lemon
  • For the gingerbread cupcakes:
  • 3/4 cup 3/4 cup all purpose flour
  • 3/4 cup 3/4 cup cake flour
  • 1/2 cup 1/2 cup light brown sugar, loosely packed
  • 2 teaspoons 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons 1 1/2 teaspoons baking soda
  • 1/2 teaspoon 1/2 teaspoon kosher salt
  • 1/8 teaspoon 1/8 teaspoon ground cloves
  • pinch pinch freshly grated nutmeg
  • 1/2 cup 1/2 cup cold unsalted butter, cut into small cubes
  • 2 large 2 large eggs
  • 3/4 cup 3/4 cup nonfat Greek yogurt
  • 1/3 cup 1/3 cup unsulphured molasses (not blackstrap)
  • 2 teaspoons 2 teaspoons freshly grated ginger
  • For the whipped cream:
  • 1 cup 1 cup + 2 tablespoons heavy cream, divided
  • 1 teaspoon 1 teaspoon gelatin powder
  • 1/3 cup 1/3 cup powdered sugar
  • Garnish
  • Approx. 3 tablespoons chopped candied ginger


Servings 12
Adapted from


Step 1

Make the lemon curd filling:

1. Cream the butter and sugar in the smaller bowl of the stand mixer (with the whip attachment).
2. Mix in the eggs and then the lemon juice. (Mixture will look curdled.)
3. Transfer to a small pot and cook over medium-low heat, stirring constantly, until thickened (about 15 minutes.) The curd should coat the back of a spoon and register 170 degrees F on a thermometer. Do not allow it to boil.
4. Remove from the heat and stir in the lemon zest. Transfer to a heat safe vessel, cover the surface with plastic wrap, and refrigerate until cooled.

Make the gingerbread cupcakes:

5. Preheat the oven to 350 degrees F.
6. Place the flours, sugar, spices, baking soda, and salt in the larger bowl of the stand mixer, and mix on low speed (with the paddle attachment) to combine.
7. Add the cold, cubed butter, and continue to mix on low speed for 2-3 minutes, or until the mixture resembles bread crumbs.
8. Stir in the eggs until incorporated. Mixture will resemble cookie dough.
9. Add the Greek yogurt, molasses, and fresh ginger, and continue to mix until combined. Scrape the bottom and sides of the bowl, and beat for about 90 seconds to aerate the batter and develop the cake’s structure.
10. Fill each well of a paper-lined cupcake pan with 1/4 cup of batter, and bake for 20 minutes, or until a cake tester inserted in the center of a cupcake comes out clean.
11. Cool completely, fill with lemon curd, and top with whipped cream.

Make the whipped cream:

12. Place 2 tablespoons heavy cream in a small bowl, and sprinkle the powdered gelatin over the surface. Allow to stand for 5 minutes. Stir gently and warm slightly in the microwave (about 15 seconds). Stir again to ensure that the gelatin has dissolved. Allow to cool slightly.
13. Place the remaining cream in the smaller bowl of the stand mixer, and whip on high speed (with the whip attachment), until slightly thickened.
14. Add the sugar, and continue to whip until the soft peak stage.
15. Add the cooled gelatin mixture and whip until the stiff peak stage.
16. Pipe onto Gingerbread Cupcakes, and sprinkle on chopped candied ginger for garnish.

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