Lemon Cream Frosting

So I had recently posted about Gingerbread Latte Cupcakes and I wanted to make some type of frosting that would pair nicely with it. Something that was light and refreshing. Especially since this is for Thanksgiving one of the very heavy hitting holidays.

Here are the ingredients needed for this recipe:

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  • 1/4 cup unsalted butter, room temperature
  • 16 oz. cream cheese, room temperature
  • 2 cups confectioner’s sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 2 tsp. lemon zest
  • 4 tsp. lemon juice
  • 1 Tbsp. thinly sliced candied ginger (optional)

Step 1: In a large bowl, cream together the cream cheese, butter, sugar, vanilla extract, and salt until smooth and fluffy.

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Step 2: Add in the lemon juice and lemon zest, beat to combine.

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Step 3: Chill the frosting for 30 minutes before use.

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Gingerbread Latte Cupcakes

Well I do love some gingerbread on some very random days. But no more so than during the holidays. I keep seeing an endless array of gingerbread goods and I start craving for something gingerbready. Because of all the advertising and all that jazz I bought a bag of gingerbread men and now I have no idea what to do with them. I have this horrible habit of losing interest in snack foods in a short frame of time. So I think I can use them as a garnish for these gingerbread cupcakes. Although since I will be serving them for Thanksgiving this year there needs to be a kick to them. Because every year I start prepping, with my father, the meal at 10pm and continue that until 5am. Only having a chance to sleep until 11am and guests start coming in at 1pm. So I need a little pick-me-up. COFFEE!!

Here are the ingredients needed for this recipe:

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  • 1 1/4 cups all-purpose flour
  • 2 tsp. pumpkin spice
  • 1/4 tsp. salt
  • 1/4 cup butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 large egg, lightly beaten
  • 1/2 cup strong coffee, very hot
  • 1 tsp. baking soda

Step 1: In a large bowl, sift together the flour, pumpkin spice, and salt; set aside.

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Step 2: In a large bowl, cream together the butter and sugar until light and fluffy.

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Step 3: Add the molasses and egg, beat until smooth; set aside.

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Step 4: In a small bowl, combine the coffee and baking soda, stir until the baking soda is dissolved.

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Step 5: Add the coffee mixture into the molasses mixture. (It will look curdled)

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Step 6: Combine the coffee mixture into the dry ingredients and mix until well combined.

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Step 7: Line a muffin pan and fill 3/4 full.

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Step 8: Bake at 350°F for 20 minutes, or until a toothpick inserted into the center comes out clean.

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Step 9: Cool completely on a wire rack before frosting.

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