Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

 
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

It seems I have been alternating between peppermint and gingerbread themed desserts of late. My youngest daughter doesn’t like peppermint (she can’t be my kid!), so I can’t make evvveerrryy thing peppermint. Even though I’d like to. So gingerbread is my next top choice. The smell of gingerbread is Christmas to me. The smell of all the warm spices together, filling the house with their divine scents, is comforting and warming to the soul. Even better if there is Christmas music playing in the background, gentle snowflakes falling outside, Christmas lights twinkling, and the smell of the Christmas tree and garlands draped around the house. Ah yes, this time of year can be so heart warming and beautiful. That is, if you/we are able to stop for a minute from all the hustle bustle, Christmas party or family obligations, and present giving pressure. The holidays can be incredibly overwhelming. But that’s where baking therapy comes in!

 
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
 
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Speaking of which, let’s talk about these cupcakes. The cupcakes themselves are deliciously spiced, and moist. The make the perfect base for a creamy frosting that has been sprinkled with ground cinnamon. I mean really, could there be any better Christmas themed dessert? These cupcakes would be an excellent addition to a holiday party, or family get together. Or to make with the kids! So, take a minute or two out of your busy holiday schedule, go whip these up and enjoy christmas in a cupcake.

 
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Yield: 22-24 cupcakes

For the cupcakes

  • 3 1/2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 Tablespoon plus 1 teaspoon ground cinnamon

  • 1 Tablespoon plus 1 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon kosher salt

  • 1 cup (16 tablespoons) unsalted butter, melted

  • 1 cup packed dark brown sugar

  • 1 cup molasses

  • 2 large eggs

  • 1 cup water

For the frosting

  • 9 Tablespoons unsalted butter, at room temperature

  • 12 ounces cream cheese, softened

  • 6-8 cups confectioners' sugar

  • 1 Tablespoon plus 1 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • 2-4 Tablespoons whole milk, if necessary

Directions

Preheat the oven to 350ºF. Line 24 cupcake wells with paper liners. Set aside.

In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. In a separate bowl, whisk together the melted butter, brown sugar, molasses, eggs, and water. Slowly mix the liquid mixture into the flour mixture until completely combined. Divide the batter evenly between the prepared cupcake wells, filling about 2/3 full.

Place in the preheated oven and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven, and transfer to a rack to cool.

While the cupcakes are cooling, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and cream cheese until light and fluffy, about 4 minutes on medium-high speed. Reduce the speed to low and mix in the confectioners’ sugar and cinnamon. Increase the speed to medium-high and beat in the vanilla extract. Taste the frosting, and add more confectioners’ sugar if desired. Continue to beat until the mixture is light and fluffy. If the frosting is too stiff, beat in the milk, 1 tablespoon at a time, until desired consistency is reached. Spoon the frosting into a pastry bag fitted with a closed star tip. Pipe the frosting on to the cooled cupcakes. Alternatively, spread the frosting on the cupcakes. Serve immediately, or refrigerate the cupcakes, well wrapped up to 4 days.

Source: Adapted from King Arthur Flour