Dessert Recipes

Yummy Gingerbread Cupcakes with Cream Cheese Frosting

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These Gingerbread Cupcakes are so good, it’s hard to eat just one!  They’ve got a spicy cream cheese frosting (with just a little kick!) that melts in your mouth.  They’re sweet and spicy, yet soft and tender. They taste like the holidays all wrapped up in an easy-to-make, quick-and-delicious treat.  You’ll love this recipe, we promise!

 

In the mixing bowl of a stand mixer, place the softened butter, brown sugar, and sugar, and whisk until smooth.

Add the eggs, vanilla, molasses, heavy cream and mix on medium speed until smooth, and blended.  Turn mixer to high for about 30 seconds and blend.

In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice, until well blended.  Add the flour mixture to the mixing bowl, a little at a time. Mix between additions until all ingredients are completely combined and blended smooth.  Scrape down the sides of the bowl, and fold any remaining or unmixed ingredients into the batter.  This recipe makes 24 cupcakes, so you’ll need either  2 – 12 count muffin pans, or 1 – 24 count muffin pan.  Either way, line the muffin pans with cupcake liners to prevent sticking.  Fill the cupcake liners 2/3 full, so they don’t overflow when baked.

Bake your cupcakes at 350 for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven to a wire rack to cool completely.

While the cupcake are cooling: rinse out the mixing bowl, add the softened cream cheese, and mix with the whisk attachment until smooth and creamy.   Add the heavy cream and brown sugar and blend until smooth.  Add the vanilla, cinnamon and all spice, and mix.  Add the powdered sugar in thirds and blend well between additions until all the powdered sugar is added to the cream cheese mixture and the frosting is smooth and creamy.

Your frosting should be thick. It’s it’s too thin, add a little more powdered sugar.  If you think it’s too thick, add a little cream a few drops at a time until you get the right consistency.  Place the frosting in the refrigerator until the cupcakes are completely cool.

When cupcakes have cooled, remove the frosting from the refrigerator and place the frosting in a pastry bag with a large tip.  Pipe the frosting onto the cupcakes, starting at the outer edge and working around, swirling up to a point in the center.  Continue adding frosting to the bag and frosting the cupcakes until all cupcakes have been frosted. (If not serving immediately, place cupcakes in an airtight container and store in the refrigerator for up to 5 days.)

When you are ready to serve, sprinkle with Gingerbread cookie crumbs or colored icing sugars.  Eat up and enjoy! And, if you have kids (or grandkids) and would like to continue the gingerbread fun, check out this gingerbread-themed craft on our sister site, Hip Homeschool Moms!

These cupcakes would be perfect to make for a Christmas party, December birthday, or just because you love gingerbread (like I do!) Where and when will YOU enjoy these yummy and festive cupcakes? 

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Yummy Gingerbread Cupcakes with Cream Cheese Frosting

  • Author: Wendy Hilton

Description

These gingerbread cupcakes are so good, it’s hard to eat just one!  They’ve got a spicy cream cheese frosting (with just a little kick!) that melts in your mouth.  They’re sweet and spicy yet soft and tender. They taste like the holidays all wrapped up in an easy-to-make, quick-and-delicious treat.  You’ll love this recipe, we promise!


Scale

Ingredients

2 sticks of butter – softened

1 cup of brown sugar

1/2 cup of sugar

2 eggs – beaten

1 cup of heavy cream

1 cup of molasses

1 Tablespoon of Vanilla

2 2/3 cups of Flour

1 teaspoon of baking powder

1 teaspoon of baking soda

1/4 teaspoon of salt

2 teaspoons of cinnamon

1/2 teaspoon of ground ginger

1/2 teaspoon of ground nutmeg

1/2 teaspoon of Allspice

FROSTING:

1 16 ounce package of cream cheese – softened

2 Tablespoons of brown sugar

4 cups of powdered sugar

2 Tablespoons of heavy cream

1 Tablespoon of  Vanilla

1 teaspoon of cinnamon

1/2 teaspoon of Allspice


Instructions

HERE’S WHAT YOU DO:

In the mixing bowl of a stand mixer, place the softened butter, brown sugar, and sugar, and whisk until smooth.  Add the eggs, vanilla, molasses, heavy cream and mix on medium speed until smooth, and blended.  Turn mixer to high for about 30 seconds, and blend.  In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice, until well blended.  Add the flour mixture to the mixing bowl, a little at a time, mixing between additions until all ingredients are mixed and blended smooth.  Scrape down the sides of the bowl, and fold any remaining or unmixed ingredients into the batter.  Line 2 – 12 count, or 1 – 24 count muffin pan with cupcake liners.  Fill the cupcake liners 2/3 full.  Bake at 350 for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven to a wire rack to cool completely.

While the cupcake are cooling; rinse out the mixing bowl, and add the soft cream cheese, and mix with the whisk attachment until smooth and creamy.   Add the heavy cream and brown sugar, and blend until smooth.  Add the vanilla, cinnamon and all spice, and mix.  Add the powdered sugar in thirds, and blend well between additions, until all the powdered sugar is added to the cream cheese mixture, and the Frosting is smooth and creamy.  Frosting should be thick, if it’s not thick, add a little more powdered sugar.  If you think it’s too thick, add a little cream, a few drops at a time until you get the right consistency.  Place the frosting in the refrigerator until the cup cakes are completely cool.

When cupcakes have cooled, remove the frosting from the refrigerator, and place the frosting in a pastry bag with a large tip (see link).  Pipe the frosting onto the cupcakes, starting at the outer edge, and working around, swirling up to a point in the center.  Continue adding frosting to the bag, and frosting the cupcakes until all cupcakes have been frosted.  Sprinkle with Gingerbread cookie crumbs, or colored icing sugars.  Serve and Enjoy!


Notes

NOTE:  If not serving immediately, place cupcakes in an airtight container, and store in the refrigerator for up to 5 days.

 

 

 

About the author

Wendy Hilton

Wendy is one of the owners of Love These Recipes. She married her high school sweetheart, Scott, over 27 years ago, and they live in the South with their three children: Hannah, age 23; Noah, age 22; and Mary Grace, age 16. Wendy loves working out and teaching Training for Warriors classes at her local gym. She also enjoys learning along with her family, educational travel, reading, and writing, and she attempts to grow an herb garden every summer with limited success.

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