Saturday, March 28, 2015

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

I found this recipe on Pinterest in.. November? December? Around the holidays, at any rate.  Joe drooled when I told him about it, so I promised him I'd make them.  Gingerbread is probably one of his favorite holiday flavors.  Then, like any good future wife, I promptly forgot all about it.  Until a couple of weeks ago, that is, when I saw this recipe in my cabinet and said, "Oh yeah! Gingerbread cupcakes!" and decided to make them.

The recipe as it was provided needed some help, but what I've provided below is my adaptation.  The batter gives you enough for about 18 regular sized cupcakes.  This was one of those pins that just provides the recipe and doesn't link back to the original source, so unfortunately, I don't have the slightest idea where these came from.

Even with the changes I had to make, these came out AMAZING.  As in, I can't wait to make them again incredible.  Like, thinking about trying them in my square muffin tin, wondering how many mini cupcakes this would make and if it would bake well in an actual bread pan sprinkled with cinnamon sugar.


Enough already - just go get in the kitchen and make these!

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

For the cupcakes*:
1 1/2 c. flour
2 Tbsp ground ginger
2 1/2 tsp cinnamon

1/4 tsp ground gloves
1/4 tsp nutmeg
1 1/2 c. butter, softened to room temperature
1 c. sugar
1/2 c. brown sugar
4 eggs
3 Tbsp molasses
1 1/2 tsp vanilla extract

For the frosting:
4 oz. cream cheese, softened to room temperature
4 oz. butter, softened to room temperature
4 c. powdered sugar
1 Tbsp cinnamon
1/2 tsp. vanilla
1-2 Tbsp milk or heavy cream, as needed

Preheat oven to 350°F and line a muffin tin with cupcake liners (or spray well with non-stick spray).
Cream together butter and sugars until light and fluffy.  Add eggs, vanilla and molasses and mix until smooth.  Stir in flour and spices.

Spoon batter evenly into cupcake liners.  Bake for 20-25 minutes until tops spring back when lightly pressed and a toothpick inserted in the middle comes out clean.  Let cool for a few minutes in the pan, then transfer to wire rack to cool completely.

While cupcakes are cooling, make the frosting.

Cream butter, cream cheese and vanilla until smooth.  Stir in the cinnamon.  Add in the sugar, one cup at a time, mixing thoroughly until combined.  Add milk 1 Tbsp at a time, as needed, until desired consistency is reached. Beat 3-5 minutes until frosting is fluffy.  Spread or pipe onto cupcakes.

*note: you'll notice that there is no leavening agent in this recipe.  That is correct.  DO NOT add any baking soda, baking powder, etc.

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