Gingerbread Cupcakes

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Gingerbread Cupcakes

with Cinnamon Cream Cheese Frosting

Hello hello! Well its a week until Christmas, exciting! I cannot wait to see my niece open her presents this year! I'm guessing she'll be thrilled for about 3 minutes and then be done. But, it will be the cutest 3 minutes ever! She's been literally hooked on that classic Rudolf movie lately so she will most likely want sit down and zone into that. We'll see, either way I'm excited.

I'm thinking of making waffles for breakfast too. With my oh so beautiful, early Christmas present, kitchen aid hand mixer. I get way too excited about kitchen appliances, but I just can't help it.

Anyways, onto a delicious cupcake recipe perfect for this time of year! I was selling cupcakes, and taking orders at this local holiday craft fair and wanted a few festive flavors for cupcakes. I kept debating between eggnog, chocolate peppermint, and gingerbread. I feel like people who like eggnog LOVE eggnog but there aren't many of them and since I already had a chocolate cupcake I went with gingerbread.

The cupcakes are great and the frosting is amazing! They are a lot more like actually gingerbread than a cupcake so I want to experiment with this but still delicious. The strong ginger with the spices and molasses goes great with cream cheese frosting. They are a little dense (perhaps because it used THREE sticks of butter lol) but not too heavy at all. Delish!

If you enjoy gingerbread in cookie or actual bread form you will enjoy these too!

Enjoy!

Gingerbread Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour                                       
• 2 tablespoons ground ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups unsalted butter (3 sticks), room temperature
• 1 1/2 cups sugar
• 3 tablespoons unsulphered molasses
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract

Cinnamon Cream Cheese Icing

Ingreidents

• 8 ounces cream cheese, softened
• 1 stick unsalted butter, room temperature
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• 3 teaspoons cinnamon (you can you less, I prefer a lot of cinnamon flavor)

Directions
For the Cupcakes:

1. Preheat oven to 350 degrees and line muffin pan with baking cup liners.
2.  In a large bowl, sift together flour and spices; set aside.
3.  In a seperate
4. Beat in the molasses until incorporated. Followed by the eggs, one at a time. Then the vanilla.
5. Add flour and mix on low speed until just combined.
6. Fill the cupcake tins three-quarters full and bake until a toothpick inserted in the center of them comes out clean, about 30 minutes. 
7. Cool on a wire rack in tins for 10 minutes, then transfer cupcakes to a wire rack to cool completely.

For the Frosting:

1. In a large bowl beat the butter and cream cheese until combined.
2. Add the vanilla.
3. Add the cinnamon until fully incorporated.
4. Gradually add the powder sugar by sifting in 1 cup at a time and mixing until fully incorporated. 

Spread or pipe frosting onto cooled cupcakes. Top with mini gingerbread men and/or women if you wish :).