Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

SO and I went to see A Christmas Carol yesterday, so I have been full of holiday spirits. I wanted to make cupcakes and try out my new cake decorating kit, so I decided to make gingerbread cupcakes. I have never had gingerbread anything before, so I had no idea what the cupcakes and the cookie garnish were supposed to taste like.

Adapted from Sweet Pea’s Kitchen

Printable Recipe!

Serves: 6

Ingredients:

for the cupcakes
1/2 cup all-purpose flour
2 tsp ground ginger
2/3 tsp ground cinnamon
dash ground cloves
dash ground nutmeg
1 stick butter, room temperature
1/2 cup sugar
1 tbsp molasses
1 large egg, room temperature
1/3 tsp vanilla extract

for the gingerbread cookie garnish
1 cup all-purpose flour
1/4 cup brown sugar
1/4 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
dash ground cloves
dash salt
1/2 stick unsalted butter, at room temperature and cut into small pieces
1/4 cup molasses
2 tsp milk

for the frosting
4 oz cream cheese (half a package), softened at room temperature
1-1/2 cups confectioner’s sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
ice cold water (optional)

Directions:

Preheat oven to 350F.

for the cupcakes
1. In one bowl, sift together flour, ginger, cinnamon, gloves, and nutmeg.
2. In another bowl, beat butter and sugar until light and creamy. Gradually add molasses, egg, and vanilla extract.
3. Add the dry ingredients into the wet ingredients (in portions) until well incorporated.
4. Line muffin pan with cupcake liners, fill batter about 1/2 full, and bake for 20 minutes or until toothpick test comes out clean.
5. Cool on a wire rack for at least 20 minutes.

for the cookies 
1. Combine all the dry ingredients into a bowl.
2. Knead in butter until combined. Add molasses and milk. The dough will be very sticky. Roll out dough to 1/4″ thick, wrap the dough in parchment paper or plastic wrap, and chill for at least 1 hour (or freeze if you are in a hurry).
3. Using a cookie cutter (I didn’t have a gingerbread man so I used a heart) and cut out cookies.
4. Bake for 8-11 minutes. Let the cookies cool for a few minutes before transferring them to a cooling rack.

for the frosting
1.  In 1/2-cup portions, mix sugar into cream cheese until smooth.
2. Add cinnamon and vanilla extract. Mix well. If the frosting becomes too thick, add 1 tsp of water at a time until desired consistency.

Assembly:
Pipe frosting (or spread, if you don’t have the tools) over the cupcakes. Garnish with a cookie.

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