I always have a list of recipes or ideas I’d like to try that sort of evolves with the seasons. Since we’re rapidly approaching Christmas, I thought it was the perfect time to cross gingerbread cupcakes off the list =). Not a fan of gingerbread? Don’t worry. You should still try these cupcakes. They have a very mild gingerbread flavor and pretty much just taste like spice cake – but very delicious spice cake! And the swirl of cream cheese frosting is the perfect compliment. Enjoy!
Miniature Gingerbread Cupcakes
1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg
1/2 cup water
1/2 cup molasses
1-1/3 cup all-purpose flour
3/4 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes.
2. Fill paper-lined miniature muffin cups with #60 scoop. Bake at 350 degrees for 10-12 minutes. Cool slightly in pans before removing to a wire rack to cool completely. Makes about 5 1/2 dozen cupcakes.
*adapted from Taste of Home
Note: You could certainly make regular-size cupcakes. Adjust baking time to around 20 minutes.
Cream Cheese Frosting
8 oz cream cheese, room temperature
1/2 cup butter, room temperature
4 cups powdered sugar
1/2 tsp vanilla
1 tbsp heavy cream
1. In bowl of stand mixer, beat cream cheese and butter until light and fluffy. Gradually add powdered sugar and beat until combined.
2. Add vanilla and heavy cream and beat about a minute more or until really light and fluffy.
