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.
- 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
- 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
- Preheat oven to 350 degrees.
- Line 36 muffin tins with liners (or spray).
- Cream together the butter and sugar until light. Slowly beat in the molasses, mixing well.
- Add eggs and egg yolks one at a time beating lightly after each.
- Dissolve the baking soda in the hot milk, set aside.
- Sift together the flour, cocoa, ginger, cinnamon, allspice, nutmeg and salt.
- Add to creamed butter mixture stiffing just until moistened. Stir in hot milk mixture.
- 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).
- Bake muffins in preheated oven for 15 - 20 minutes until springy to touch. Remove from tins and cool on wire rack.
- 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.
- 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.
- Spread with knife or spatula, or use a piping bag to frost your cakes.
- Optional Ingredients
- 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!
oops! looks like a Gingerbread Man is standing on his head :)
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