Saturday, December 17, 2011

Gingerbread Cupcakes w/ Cinnamon Cream Cheese Frosting

These are fun for Christmas parties - bite-sized and delicious! I got this recipe from another food blog that I follow. Check out the original recipe HERE.

You'll need:

For the cupcakes:
1/2 cup sugar
1/2 cup butter, softened (1 stick)
1/2 cup molasses
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. allspice
3/4 cup water

For the frosting:
1 package (8 oz.) cream cheese, softened
1/4 cup butter, softened
2 tsp lemon zest
1 tsp. cinnamon
1 tsp vanilla extract
4 cups powdered sugar
2 tsp. milk

First, preheat your oven to 350 degrees. 

Cream together sugar and softened butter.

Add molasses.

Beat in eggs one at a time.

In a separate bowl, mix flour, baking soda, salt, ginger, cinnamon, and allspice.

Stir in water. The mixture will look a little like dough.

Gradually blend the flour mixture into the wet ingredients, one cup at a time, until all the clumps are gone.

Line cupcake pan with paper liners, and fill 2/3 full with batter. I used a mini-cupcake pan for this batch, and baked them about 12-14 minutes. If you make regular-sized cupcakes, bake for 16-18 minutes.

Now time for frosting!

Blend together the cream cheese, butter, lemon zest, cinnamon, and vanilla.

Add powdered sugar 1/2 cup at a time. When you're done adding the sugar, blend in the couple teaspoons of milk.

Be sure to cool the cupcakes completely before frosting. Piping frosting makes me happy...

So do sprinkles...


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