I haven’t made cupcakes in a while, but this past weekend I was craving one. Cupcakes are one of my favorite desserts and I have an arsenal of favorite recipes, but I really wanted to try something different. Given the time of year I decided to turn on some Christmas music and make gingerbread cupcakes with a light cream cheese frosting. They taste similar to a gingerbread cookie mixed with a spice cake. I love the layering of flavors and the combination of sweet frosting with a hearty cake. For a woodsy look I used brown cupcake wrappers and topped each cupcake with a fresh pine sprig.
Gingerbread Cupcake Recipe
- 1/2 cup light brown sugar, tightly packed
- 1/2 cup unsalted butter, softened to room temperature
- 1 egg
- 1/2 cup milk
- 1/2 cup molasses
- 1 teaspoon burbon vanilla extract
- 1 1/3 cup cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
Line a cupcake pan with cupcake papers and preheat oven to 350 degrees.
In the bowl of an electric mixer combine butter and brown sugar until smooth. Beat in the egg, milk, molasses, and vanilla. (The mixture looks a bit lumpy at this point, but that is normal)
In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. With the mixer running, slowly pour the dry ingredients into the the wet mixture. Mix until full combined.
Fill the cupcake liners until almost full and bake for 18-20 minutes until a toothpick comes out clean. Let cool completely before frosting.
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1-2 tbsp. heavy cream or milk
- 1 teaspoon pure vanilla extract
Combine butter and cream cheese in the bowl of an electric mixer until well combined. Add all other ingredients until the mixture is smooth. Spoon into a piping bag and slowly frost each cupcake then smooth out with a mini spatula.