Lemon Cupcakes with a Ginger Cream Cheese Frosting
How cute are these?! I actually giggled to myself and clapped my hands while placing the gingerbread men on top.
Who would have thought that lemon, ginger and cream cheese frosting would be such a good combination?
I have to give my mom credit for the idea. She emailed me recently to tell me about Trader Joe’s Lemon and Triple Ginger Snap Ice Cream and a light bulb turned on over my head.
Thankfully, the sun came out for a few minutes today so I could take photos and share the recipe with you! Have I mentioned that daylight saving time really makes life hard for food bloggers?
Happy Thanksgiving, I hope you get to enjoy it among those you love and care about most.
Shopping List (Makes about 18 cupcakes)
1 box lemon cake mix
1 1/3 Cups Water
1/3 Cup Coconut Oil (as I’ve mentioned I use this stuff, Kelepo Coconut oil is the best)
3 Large Eggs
12 oz cream cheese, room temperature (1 1/2 packages)
2 1/2 cups confectioners sugar
2 tsp ground ginger (you could use fresh ginger as well, I just didn’t have any on hand)
18 mini gingerbread men
Prepare cupcakes according to directions on box, replacing the vegetable oil with coconut oil.
While your cupcakes are baking, mix your cream cheese, sugar, ground ginger and salt with an electric mixer in a medium sized bowl. (Add more sugar if it’s not sweet enough for you)
Break your mini gingerbread men in half saving the upper half to top the cupcakes. Place the bottom halves in a food processor (or crush them yourself) and add it to your cream cheese frosting for more flavor and texture.
Place your frosting in a piping bag and top each cupcake. Top with upper halves of gingerbread men.
Note: You may have a little left over frosting depending on how much you like on your cupcakes