Festive Gingerbread Cupcakes with Cream Cheese Frosting

Gingerbread Cupcakes recipe

Gingerbread is a delicious treat this time of year! I wanted to share it with our Girl Scout troop in a way that would be appealing to the younger girls. This Gingerbread Cupcake recipe from Allrecipes.com was just right! I made a double batch which ended up giving me exactly 3 dozen cupcakes. I did not overfill the muffin tins because they are for a light snack at the beginning of our meeting. Still, they are a nice size without being huge.

I also used a different frosting recipe,  the one included didn’t sound quite like what I was looking for. The cute cupcake liners and decorative picks were found at the Dollar Tree at $1.00 for a pack of 24, can’t beat that! I had picked up the adorable Gingerbread marshmallows at Walmart last month and forgotten about them until I was digging through the cupboard looking for a topping. They were the perfect touch! I ate the one mangled one just to be sure they tasted good and I think the girls will like them. If they were for adults only I’d almost say to add a bit more of each spice but they are good as is.

 
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Spiced Gingerbread Cupcakes with Cream Cheese Frosting are a delicious way to celebrate the season!
Author:
Recipe type: Dessert
Serves: 36
Ingredients
Cupcake Ingredients
  • 10 Tbs unsalted butter, soft
  • 1 cup unsulphered Original molasses
  • 2 eggs
  • 2 egg yolks
  • 2½ c all purpose flour
  • 2 Tbs Hershey’s Cocoa powder
  • 2½ tsp ginger
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp nutmeg
  • ½ tsp salt
  • 2 tsp baking soda (set aside!)
  • 1 c hot milk
Cream Cheese Frosting Ingredients
  • 1 stick of butter at room temperature
  • 8 oz of Philedelphia cream cheese (cold)
  • 3 cups of powdered sugar
  • ½ tsp nutmeg, or cinnamon
  • 1 teaspoon of vanilla extract
Instructions
Cupcakes
  1. Preheat oven to 350 degrees.
  2. Line 36 muffin tins with liners (or spray).
  3. Cream together the butter and sugar until light. Slowly beat in the molasses, mixing well.
  4. Add eggs and egg yolks one at a time beating lightly after each.
  5. Dissolve the baking soda in the hot milk, set aside.
  6. Sift together the flour, cocoa, ginger, cinnamon, allspice, nutmeg and salt.
  7. Add to creamed butter mixture stiffing just until moistened. Stir in hot milk mixture.
  8. Evenly divide batter amongst muffin tins (a large ¼ c size pampered chef scooper works well for this, or use a scant ¼ cup measure).
  9. Bake muffins in preheated oven for 15 – 20 minutes until springy to touch. Remove from tins and cool on wire rack.
Frosting
  1. Beat the butter and cream cheese together on medium speed until very smooth and fluffy. Scrape down sides once or twice. Beat in the vanilla extract and nutmeg.
  2. Slowly beat in powdered sugar 1 cup at a time until you get desired sweetness and thickness. I beat mine on high speed for a couple minutes to make it fluffier. Chill in fridge for 10 minutes.
  3. Spread with knife or spatula, or use a piping bag to frost your cakes.
  4. Optional Ingredients
  5. Use either small Gingerbread man cookies, gumdrops or a Marshamallow Gingerbread in the center of each cupcake. Sprinkle with a pinch of raw sugar. Enjoy!

gingerbread cupcakes with cream cheese frosting recipe

oops! looks like a Gingerbread Man is standing on his head :)

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About the Author

Henrietta Newman is a a tech lovin’, video game playin’, backyard chicken raisin’, dirt road livin’, pr friendly blogger who writes about life with her hubby, teen daughter, college-age son and granddaughter. Subscribe to A Hen's Nest for giveaways, delicious family recipes, reviews and more!

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