Gingerbread Cupcakes
Whether full-size or mini, these cupcakes are moist and flavorful with a tangy cinnamon cream cheese frosting
Ingredients
Cupcakes
- 1 3/4 cup flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 3/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 1/2 cup warm tap water
Cinnamon Cream Cheese Frosting
- 1/2 cup butter, room temperature
- 8 ounces cream cheese
- 2-3 cups confectioner's sugar
- 2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1-2 tbsp milk
- ginger snap cookies for garnish
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with liners. Set aside
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Set aside
- In a large mixing bowl, mix melted butter, brown sugar, molasses and egg until light brown, about 3 minutes. Add 1/3 of the flour mixture then 1/4 cup water. Repeat ending with flour mixture. Stir just until combined without over-mixing.
- Fill each muffin tin 2/3-3/4 full. Bake for 18 minutes or until toothpick inserted into center comes our clean. Remove from oven and transfer to cooling rack to cool completely.
- For the frosting, in a large mixing bowl beat the cream cheese and butter until light and fluffy. Add confectioner's sugar and cinnamon. Add vanilla and milk. Beat until well combined. Adjust milk and sugar to desired consistency.
- Transfer frosting to a piping bag and frost tops of cooled cupcakes. Garnish with gingersnap cookie or a sprinkle of cinnamon.
Notes
- For mini-cupcakes, reduce baking time to about 10 minutes. Yield will be 32-36 cupcakes.
- Store in airtight container in refrigerator for up to 4 days. Allow to come to room temperature before serving.
- Cooled cupcakes can be frozen and frosted once thawed.
- Adapted from Ifyougiveablondeakitchen.com