Description
Gingerbread Cupcakes are an adorable holiday treat. The gingerbread has just the right amount of spice and the cream cheese frosting is absolutely decadent.
Ingredients
Scale
Cupcake Recipe
- 1/2 cup ( unsalted butter, softened to room temperature
- 1/2 cup packed light brown sugar
- 1 large egg, at room temperature
- 1/2 cup milk, at room temperature
- 1/2 cup molasses
- 1 teaspoon pure vanilla extract
- 1 and 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- Cream cheese frosting, fresh rosemary sprigs and cinnamon candies (optional for topping)
Cream Cheese Frosting
- 1/2 cup butter, softened
- 2 3/4 cup confectioners sugar
- 4 ounces European-style or spreadable cream cheese (can substitute with 8 ounces block cream cheese)
- 1/2 teaspoon of vanilla
Instructions
- Preheat oven to 350°F. Place 8 free-standing baking cups on a rimmed baking sheet or line 12-count muffin pan with standard cupcake liners. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the milk, molasses, and vanilla on medium speed. Mixture will not by fully combined and somewhat chunky.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.
- If using free-standing baking cups, fill them halfway full. If using standard cupcake liners fill to 2/3 of the way full, no more. Bake free-standing baking cups for 25 minutes or standard cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.
- To prepare cream cheese frosting, combine butter and confectioner’s sugar in a large bowl using a stand mixer or hand mixer fitted with the whisk attachment. Mixture will be dry and mealy in consistency. Add cream cheese and vanilla and increase mixer to high speed. Beat for an additional minute until frosting is smooth, light and fluffy.
- Frost cooled cupcakes immediately before serving. If desired, top each cupcake with a sprig of fresh rosemary and a cinnamon candy.
Notes
- Unfrosted cupcakes remain fresh covered tightly at room temperature for 2 days.
- Store frosted cupcakes in the refrigerator for up to 3-4 days and allow to come to room temperature before serving.
Keywords: Woodland Gingerbread Cupcakes, Holiday Recipes