Festive Gingerbread Cupcakes With Cream Cheese Frosting

gingerbread cupcakes with cream cheese frostingI confess: I have a secret love affair with Starbucks. Okay, it's not so secret, but what I'm not sure I've ever really ... err, said out loud is that their holiday season drinks get me every year! I just love the snowflake-covered cups and all the spiced, warm, and cozy flavors they come in. My time-honored fave? The gingerbread latte, of course! It's one of those flavors that, sure, you could enjoy all the rest of the year, but ehhh, for the most part, it's reserved for this time of year. 

And if you love gingerbread like I love gingerbread, why would you want to stop at baking up gingerbread men or decorating gingerbread houses? How about gingerbread cupcakes ... with cream cheese frosting? (I know, right?!)

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Gingerbread Cupcakes With Cream Cheese Frosting from Allrecipes.com

Ingredients

For cupcakes:

  • 5 tablespoons unsalted butter, softened
  • 1/2 cup white sugar
  • 1/2 cup unsulfured molasses
  • 1 egg
  • 1 egg yolk
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon Dutch process cocoa powder
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup hot milk

For frosting:

  • 2 tablespoons unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 2/3 cup sifted confectioners' sugar
  • 1/4 teaspoon lemon extract

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
  2. Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
  3. Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg, and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
  5. To make frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.
  6. Optional: Adding a gingerbread man cookie as a topper on each cupcake.

 

Image via tawest64/Flickr

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