Precious Gingerbread Cupcakes Recipe Is the Hit of the Holiday Season

gingerbread cupcake

Mmm, mmm, mmm! 'Tis the season for all things delicious -- and yummy holiday desserts are definitely at the top of my splurge list right now. But sometimes it's tough to find new recipes to fit my palate that are also kid-friendly -- which is why I'm bouncing off the walls over this awesome Gingerbread Cupcakes recipe from Betty Crocker.

OMG. Gingerbread. It's the best. I mean ... how can you have Christmas without the sweet, yet subtle spicy flavor of gingerbread? You simply can't -- and I know even my picky kiddo won't be able to resist these precious treats.

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Oh, who are we kidding -- I'm secretly hoping he won't eat them so there are more leftover for me.

Gingerbread Cupcakes

1/2 cup granulated sugar

1/2 cup butter or margarine, softened

1/2 cup molasses

2 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

3/4 cup water

Frosting:

1 package (8 oz.) cream cheese, softened

1/4 cup butter or margarine, softened

2 teaspoons grated lemon peel

1 teaspoon ground cinnamon

1 teaspoon vanilla

4 cups (1 lb) powdered sugar

1 to 2 teaspoons milk

Directions:

Heat oven to 375°F. Place baking cups in each of 18 regular-size muffin cups.

In large bowl, beat granulated sugar, 1/2 cup butter, molasses, and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, the allspice, and water. Spoon about 1/4 cup batter into each muffin cup.

Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.

Meanwhile, in medium bowl, beat cream cheese, 1/4 cup butter, lemon peel, 1 teaspoon cinnamon, and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.

Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.

What kind of holiday treats have you made for your kids thus far?

 

Image via 68/Ocean/Corbis

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