Lemon Drop Gingerbread Cupcakes

Oxmoor House
Line the muffin cups with paper liners; the cupcakes won't turn out well without them.
18 servings (serving size: 1 cupcake)


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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


Preheat oven to 350°.

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.

Place 18 paper muffin cup liners in muffin cups; divide batter evenly among cup liners. Bake at 350° 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.

Spoon about 1 teaspoon Lemonade Glaze on each cupcake, and spread gently. Let stand until glaze sets.

Created date

March 2010

Nutritional Information

Calories 187
Fat 4 g
Satfat 2.2 g
Protein 2 g
Carbohydrate 37 g
Cholesterol 21 mg
Iron 1.7 mg
Sodium 180 mg
Caloriesfromfat 19 %
Fiber 0.5 g
Calcium 40 mg