The holiday season is now, and I cannot think of a better way to celebrate than with delicious cupcakes! This year I wanted to make a flavor that screamed Christmas. That is when I came up with the idea for Gingerbread Cupcakes!
Gingerbread was never a huge tradition in my household as a child, but I do remember a few years making gingerbread houses. My mother, sister and I would make the gingerbread cookie dough and cut the pieces out in the shape of a house to make the base of the house. We would use crushed up jolly ranchers to make stained glass windows and candy canes, gumdrops, and m&ms to decorate the outside of our gingerbread house.
These gingerbread cupcakes are packed with spice and topped with a cinnamon cream cheese frosting. As a final touch, I placed a little gingerbread sprinkle on top of each cupcake. Everyone that has tried these cupcakes rave about how delicious they are. Make them this holiday season and let me know what you, your friends and your family think about these gingerbread cupcakes below in the comments!
Ingredients
- 1 3/4 cups All-Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon all-spice
- 1/4 teaspoon salt
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 egg
- 1/2 cup water
- 8 ounce package cream cheese, softened
- 6 tablespoons butter, at room temperature
- 4 cups confectioner's sugar
- 2 teaspoons ground cinnamon
- 1-3 tablespoons heavy cream
Instructions
- Preheat the oven to 350° F and line 12 muffin cups with paper liners.
- Sift together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, all-spice and salt in a medium sized bowl.
- Mix together the brown sugar, melted butter, molasses and egg in your mixing bowl.
- Add the dry ingredients in three parts, alternating with adding the water in two parts. Mix together until combined.
- Fill each cupcake liner with a 3 tablespoon scoop full of batter. Bake for 18-20 minutes. remove from oven and transfer them to a cooling rack.
- Beat together the cream cheese and butter until the mixture is light and creamy.
- Sift in the confectioner's sugar one cup at a time and add the cinnamon.
- Add heavy cream if necessary to soften the frosting to desired consistency.
- Beat for 3-5 minutes until frosting is fluffy.
- Frost cupcakes and enjoy!
Cupcake and frosting recipes inspired by King Arthur Flour.
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