Merry Christmas! Oh I just love this whole season. The boots and scarves, family parties (minus the ones with crazy extended relatives), snow (only until December 26th though please), and particularly, especially … the food. The cookies, the hot chocolate, the honey glazed ham and slow roasted turkey, the cranberry sauce and the mountains of mashed potatoes smothered in my mother’s from-scratch gravy. And these gingerbread cupcakes! I apologize that these are coming to you at the end of the Christmas season, but they were sort of a last minute decision, a split second whim. So just tuck them into your recipe box for next year (the year of gingerbread right?).
These cupcakes are incredibly fluffy and moist. My first batch didn’t come out right and I had to tweak the recipe for the next round, but I did taste the the ones that went flat (so sad) and I could just tell how wonderful they should have been. So I was determined to make another, better, batch of these cupcakes. I was right. They are D-licious! The cinnamon cream cheese frosting is SO yummy! I may have saved some in a bowl just to eat plain.
- 1½ cups flour
- 2 tablespoons ground ginger
- 2½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1½ cups butter, softened
- 1 cup sugar
- ½ cup brown sugar
- 4 eggs, at room temperature
- 3 tablespoons molasses
- 1½ teaspoons vanilla extract
- 4 cups powdered sugar
- 4 ounces cream cheese, softened
- 1 tablespoon cinnamon
- ½ teaspoon vanilla
- heavy cream
- Preheat oven to 350 and line muffin tins with cupcake liners.
- In a medium bowl combine flour, ginger, cinnamon, cloves, and nutmeg and whisk to combine. In another, larger bowl cream together butter and sugars until light and fluffy. Add eggs, vanilla, and molasses and mix until smooth. Gradually mix in the dry ingredients. Fill each cupcake liner ¾ full. Bake 20-25 minutes until a toothpick comes out clean. Allow to cool on wire racks.
- For the frosting, cream together powdered sugar and cream cheese until smooth. Add cinnamon, vanilla and heavy cream 1 tablespoon at a time until desired consistency is reached. Spread frosting on completely cooled cupcakes and allow frosting to set up for one hour. Store in airtight container. Sprinkle with cinnamon and granulated sugar, or powdered sugar if desired.
**For the frosting, the above recipe is for enough frosting to spread on each of the cupcakes. If you want to pipe the frosting, double the recipe and when adding the heavy cream, add less than you would to spread the frosting. The shape holds up better when the frosting is thicker. Also, before piping the frosting, it may help to allow the frosting to set up for a few minutes and “dry out” a bit. This will help it hold it’s piped shape.
Recipe adapted from cookbook “Martha Stewart’s Cupcakes”.