Gingerbread Cupcakes with Whipped Cream Cheese Frosting

Gingerbread houses are an annual Holiday Staple for many families.  There is nothing that excites kids more than sitting in front of a carefully constructed fragrant house made out of cookies with a bag of overly sweet icing and bowls full of every type of colorful, sugar packed candy imaginable. But have you had Gingerbread Cupcakes? Gingerbread is a sweet food product flavored with ginger, and uses honey or molasses rather than just sugar. I prefer to use molasses, it’s what gives a good gingerbread recipe it’s deep earthy caramel like tones. Gingerbread foods vary, ranging from a soft, moist loaf cake to something resembling a ginger cookie.

Walking into a home with the scent of gingerbread baking in the oven just makes you feel right at home. Like you just want to find the closest sofa, take off your bra and snuggle into nostalgic bliss. The warm comforting scent of cinnamon, ginger, nutmeg and allspice filling the air naturally makes you inhale and exhale much more deeply. You know you can make houses and people out of gingerbread, but to me, that’s kids play.  As an adult our tastes become more, well, refined. We crave something, well, more adulty.

As an adult you don’t really want to be caught biting the head off the creatively decorated gingerbread man. Okay, maybe you do sometimes (its okay, I won’t tell). What if I told you there was a way you can still enjoy your gingerbread treats in a mature, sophisticated, adulty way?

Let me introduce you to gingerbread cupcakes.  This cupcake recipe not only looks like it would make you want to suck the icing right out of the piping bag, but its one of the moistest spiced cake recipes I’ve made to date.  Full of gingerbread flavor dressed with a basic cream cheese frosting.. it’s the thing that adult gingerbread dreams are made of.

You be the judge.

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Gingerbread Cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 12 Cupcakes

Ingredients

• 1/2 cup butter, softened to room temperature
• 1/2 cup packed dark brown sugar
• 1 egg, room temperature
• 1/2 cup milk, room temperature
• 1/2 cup molasses
• 1 teaspoon vanilla extract
• 1 and 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground allspice
• CREAM CHEESE FROSTING
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups icing sugar
• 1-2 Tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (177°C). Line 12-count muffin pan with cupcake liners.
2. In large bowl, beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides as needed. Beat in the milk, molasses, and vanilla on medium speed.
3. In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. Add the dry ingredients into the wet ingredients. Mix until just combined.
4. Fill cupcake liners 2/3 of the way full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.
5. Beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add icing sugar and 1 Tbsp milk. Beat for 2 minutes. Add the vanilla and 1 more Tbsp milk if needed to thin out. Beat for 1 minute
6. Swirl on the frosting using an icing bag fitted with your desired tip. Sprinkle gingerbread man sprinkles or a pinch of cinnamon to garnish.

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