I know Christmas baking is upon us, but I’m just not ready to jump into peppermint yet. Not that I am a huge fan of pumpkin, but I do love the warm spice flavors of Fall. These Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting are a perfect transition between November and December baking.
Growing up we didn’t eat many gingerbread goodies, we generally preferred the traditional sugar cookies my mom would bake (you can find that recipe in my Holiday Cookies book). These cupcakes have a soft, spicy flavor- you won’t be overwhelmed by the ginger or molasses. I love adding a cream cheese frosting to add another dimension of flavor, and to cut the sweet.
- 1 3/4 cups flour
- 1 tsp baking soda
- 2 tsps cinnamon
- 2 tsps ginger
- 1/4 tsp cloves
- 1/4 tsp 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 water
- 6 tbsp butter softened
- 8 oz cream cheese softened
- 4 cups powdered sugar
- 2 tsp cinnamon
- 1-2 tbsp milk
- Preheat oven to 350 degrees and line muffin tin with liners.
- Combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
- Beat the melted butter, brown sugar, molasses, and egg until creamy.
- Add 1/4 cup of the water to the melted butter mixture, then half the dry mixture, and stir.
- Add the remaining water and dry mixture, stirring until thoroughly combined.
- Scoop the batter into the prepared baking cups.
- Bake 20-22 minutes.
- Allow to cool completely before frosting.
- To make the frosting: Beat together the butter and cream cheese until light and fluffy. Add the sugar and cinnamon, beat well. Add the milk slowly until you reach a spreadable consistency. Fill a piping bag with the frosting, and pipe large swirls on top of the cooled cupcakes.
Are you a fan of gingerbread?
Gingerbread recipes from friends:
- Gingerbread 7-Layer Bars from Something Swanky
- Gingerbread Rice Krispie Treats from Shugary Sweets
- Gingerbread Cookie Dough Truffles from Crazy for Crust