Best 3 Gingerbread With Lime Cream Cheese Frosting Recipes

Indulge in a delightful culinary journey with our irresistible Gingerbread With Lime Cream Cheese Frosting. This classic holiday treat takes on a refreshing twist with the vibrant zest of lime, creating a harmonious blend of sweet, tangy, and spicy flavors. Our collection of recipes offers various options to cater to your dietary preferences, including a gluten-free version for those with sensitivities. Explore the traditional Gingerbread recipe, a moist and aromatic cake packed with warm spices, molasses, and honey. Discover the secrets behind the luscious Lime Cream Cheese Frosting, a velvety and tangy topping that perfectly complements the gingerbread. For a healthier alternative, try our Sugar-Free Gingerbread, which uses natural sweeteners to provide a guilt-free indulgence. If you're looking for a quick and easy option, our Gingerbread Mug Cake is a lifesaver, offering a single serving of gingerbread goodness in minutes. Ready your taste buds for a delightful adventure with our Gingerbread With Lime Cream Cheese Frosting recipes!

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GINGERBREAD CAKE WITH CREAM CHEESE FROSTING

Gingerbread Cake with Cream Cheese Frosting image

As with most gingerbreads, this cake only gets better with time. When it's first baked, it will be light and cakey. If you wrap it and let it sit a day, it will become even more moist and the warm spices will intensify. Either way, it's homey and delicious and perfect for your holiday table. And if you don't have gingerbread cookies to decorate the bottom with, don't worry. This cake can easily stand alone and still impress.

Provided by Food Network Kitchen

Categories dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 21

Ingredients

2 1/2 cups all-purpose flour (see Cook's Note)
2 sticks (1 cup) unsalted butter, at room temperature, plus more for the baking pans
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon fine salt
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup unsulphured molasses
1 cup boiling water
8 tablespoons (1 stick) unsalted butter, at room temperature
One 8-ounce package cream cheese, at room temperature
4 cups (1 pound) confectioners' sugar
1 teaspoon pure vanilla extract
Milk, as needed for thinning
1/2 cup white chocolate chips
20 to 24 mini gingerbread men cookies, depending on size
Red, green and white nonpareils, for sprinkling

Steps:

For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottom of each with a parchment round.
Stir together the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl and set aside.
Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (it's fine if the mixture looks a little curdled).
Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth.
Divide the batter between the prepared pans and bake until a tester inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let the cakes cool completely in the pans on a wire rack. Once cool, invert the cakes onto the rack, then peel off and discard the parchment.
For the frosting: Combine the butter and cream cheese in a clean mixer bowl. Beat on high speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually add the confectioner's' sugar, beating until combined. Add the vanilla and gradually increase the speed to high. Beat until the frosting is light and fluffy, adding up to 1 tablespoon of milk if needed so the frosting is spreadable.
Place one cake layer flat-side down on a cake stand or platter. Top with about 3/4 cup of the frosting, spreading almost to the edges using an offset spatula. Place the remaining cake layer on top, flat-side up. Spread the remaining frosting on the entire cake and smooth the top and sides with the offset spatula. Refrigerate the cake while you decorate the gingerbread cookies.
For the decorations: Meanwhile, microwave the white chocolate chips in a microwave-safe bowl until just melted. (Alternatively, melt the chips in a heatproof bowl set over a pan of simmering water; do not let bowl touch the water.) Let cool slightly and put into a piping bag fitted with a small plain tip (or use a plastic ziptop bag with the corner snipped off). Pipe eyes and smiles on the gingerbread cookie faces.
Arrange the merry gingerbread men side by side around the bottom edge of the cake, pressing in slightly to adhere. Sprinkle the top of the cake with the nonpareils.

GINGERBREAD COOKIES WITH CREAM CHEESE FROSTING

Gingerbread Cookies with Cream Cheese Frosting image

Looking for a new recipe for your holiday cookie swap? Try these reduced-sugar and low-calorie gingerbread cookies made with Stevia In The Raw® and topped with a rich cream cheese frosting.

Provided by In The Raw

Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners

Time 1h45m

Yield 30

Number Of Ingredients 18

Ingredients

2 ¼ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon ground allspice
¼ teaspoon grated nutmeg
¼ teaspoon ground cloves
½ cup packed brown sugar
½ cup Stevia In The Raw® Bakers Bag
⅓ cup unsulfured molasses
¼ cup applesauce
1 (1 inch) piece fresh ginger, peeled and grated
1 large egg
1 (4 ounce) package cold cream cheese, cubed
½ stick unsalted butter, softened
¼ cup powdered sugar, sifted
¼ cup Stevia In The Raw® Bakers Bag
½ teaspoon vanilla

Steps:

In a medium bowl, whisk together flour, cinnamon, baking soda, salt, allspice, nutmeg, and cloves.
In a large bowl, whisk together brown sugar, stevia, molasses, applesauce, ginger, and egg. Fold dry ingredients into wet ingredients just until combined. Cover and refrigerate at least 1 hour.
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Use a tablespoon to scoop out dough. Roll dough into balls. Place on the baking sheet 1 inch apart. Very slightly flatten cookies with your palm.
Bake until puffy and set, 12 to 15 minutes. Let cool completely.
For frosting, in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until very smooth. With mixer running, add butter a little at a time, beating constantly. Add powdered sugar, stevia, and vanilla and beat just until smooth.
Use a small offset spatula to spread frosting on top of cookies.

Nutrition Facts : Calories 93.7 calories, Carbohydrate 15.1 g, Cholesterol 14.4 mg, Fat 3.1 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 97.1 mg, Sugar 6.9 g

GINGERBREAD CUPCAKES WITH CREAM CHEESE FROSTING

Gingerbread Cupcakes with Cream Cheese Frosting image

A wonderful change of pace for the holiday season. Moist and spicy cake balanced by creamy, soft frosting.

Provided by Kevin Ryan

Categories Desserts Frostings and Icings Cream Cheese

Yield 12

Number Of Ingredients 18

Ingredients

5 tablespoons unsalted butter, softened
½ cup white sugar
½ cup unsulfured molasses
1 egg
1 egg yolk
1 ¼ cups all-purpose flour
1 tablespoon Dutch process cocoa powder
1 ¼ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon baking soda
½ cup hot milk
2 tablespoons unsalted butter, softened
2 ounces cream cheese, softened
⅔ cup sifted confectioners' sugar
¼ teaspoon lemon extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 36.8 g, Cholesterol 56.4 mg, Fat 9.6 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 5.8 g, Sodium 184.5 mg, Sugar 23.3 g

Tips:

For the best flavor, use fresh ginger and lime zest.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
To make sure your gingerbread is cooked through, insert a toothpick into the center of the loaf. If it comes out clean, the gingerbread is done.
Let the gingerbread cool completely before frosting it. This will help the frosting to set properly.
If you want a thicker frosting, you can add more powdered sugar. If you want a thinner frosting, you can add more milk.
Store the gingerbread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Conclusion:

This gingerbread with lime cream cheese frosting is a delicious and festive holiday treat. The gingerbread is moist and flavorful, and the frosting is light and fluffy. This recipe is sure to be a hit with your family and friends.