Gingerbread Cupcakes “Twilight”


  • 1 stick of soft butter
  • ½ cup of brown sugar
  • 1 egg
  • ½ cup golden syrup (or molasses)
  • ½ tsp. vanilla powder
  • ½ cup water
  • 1 tsp. baking soda
  • 1½ cups of flour
  • 2 tsp. ground cinnamon
  • 1 tbsp. freshly grated ginger
  • 1 tsp. ground cloves
  • 1 tsp. grated lemon zest
  • ¼ tsp. salt

For cardamom cream cheese frosting

  • 1 cup of softened cream cheese
  • 1½ cups powdered sugar
  • ½ tsp. vanilla powder
  • 1 tbsp. lime or lemon juice
  • 2 tsp. dried lemon zest
  • 1 tsp. ground green cardamom


  1. Take 12 muffin cups and grease them. Or you can use paper cups.
  2. Fluff up the butter and brown sugar to get the light mixture. Beat up an egg, vanilla and golden syrup.
  3. Add soda to the boiling water and dissolve it. Then add this to the mixture with egg, golden syrup or molasses and vanilla.
  4. Take flour, powders of dry spices, salt and lemon zest and sift all this to make batter.
  5. Incorporate the liquid mixture into the flour.
  6. Divide the batter between muffin cups and bake muffins at 350°F (180C) for 30 minutes.
  7. To prepare frosting, fluff up cream cheese and sugar together. Add vanilla powder and beat up the mixture.
  8. Put lemon zest, lemon juice, cardamom into the mixture and fluff it up to make smooth. Place the frosting to the fridge.
  9. When cupcakes are ready, take them out from the oven and cool them for half an hour on the rack.
  10. Decorate the cooled cupcakes with cream cheese frosting generously.

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This article was written on 26 Jul 2017.