Gingerbread Cupcakes. Cake: Here is my gingerbread cake with cream cheese frosting recipe. Room Temperature Ingredients: Egg and milk should be at room temperature. In a large bowl, cream butter and brown sugar until light and fluffy.
If you want to go all out finish them off with mini gingerbread men and Christmas sprinkles.
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).
You can have Gingerbread Cupcakes using 17 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Gingerbread Cupcakes
- You need 1 3/4 cup of all-purpose flour.
- Prepare 1 tsp of baking soda.
- Prepare 1 tbsp of ground ginger.
- Prepare 2 tsp of ground cinnamon.
- You need 1/4 tsp of ground cloves.
- You need 1/4 tsp of salt.
- You need 4 oz of unsalted butter, at room temperature.
- It's 1 of large egg.
- You need 1/2 cup of light brown sugar, packed.
- Prepare 1 tsp of vanilla extract.
- It's 1 cup of molasses.
- Prepare 1/2 cup of raisins.
- You need 1/2 cup of boiling water.
- You need of GARNISH.
- You need 1 of recipe Stabalized Wipped Cream, recipe attached in step 9 of the directions.
- It's of sprinkles and cinnamon candies.
- You need 1 of recipe for Creamy Vanilla buttercream as an alternative to Whipped cream recipe attached in direction step 9.
In a bowl, combine boiling water and baking soda; set aside.. To make the frosting: Beat together the butter and cream cheese until light and fluffy. Add the sugar and cinnamon, beating well. In mixing bowl, using whisk attachment, combine oil, sugar, and molasses; then add beaten egg until well mixed.
Gingerbread Cupcakes instructions
- Preheat oven to 375. Line 18 standard cupcake tins with FOIL.liners or grease and flour well. Paper liners stick to the cupcakes and are hard to peel off..
- In a medium bowl combine flour, baking soda, ginger, cinnamon, cloves and salt.
- In a large bowl beat butter,sugar, vanilla and egg until well blended.
- Add molasses and beat in..
- Add flour mixture and beat just until combined..
- Add boiling water and mix just until smooth. Mix in raisins.
- Fill prepared cupcake tins evenly..
- Bake 12 to 15 minutes until a toothpick comes out clean. Don't overbake, they may sink a but that is normal..
- Cool in pan 5 minutes then cool on wire racks. Serve with whipped cream and sprinkles.and cinnamon cndies. Whipped cream recipe attached below. Also as alternative to whipped cream these can be frosted with vanilla buttercream frosting. Recipe below https://cookpad.com/us/recipes/343417-stabilized-whipped-cream-for-frosting-topping-and-dipping https://cookpad.com/us/recipes/367337-basic-creamy-vanilla-buttercream-frosting.
Then the gingerbread cupcakes are topped with a delicious cinnamon cream cheese frosting. I made the frosting from scratch with butter, cream cheese, powdered sugar and cinnamon. Definitely use real butter, and full-fat brick style cream cheese, otherwise the frosting will be too thin. Line a muffin pan with paper liners. Place the rum and raisins in a small pan, cover, and heat until the rum boils.
