Gingerbread Cupcakes

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Happy New Year! Hard to believe we are already THREE weeks in to 2016. I have no idea how that happened. It’s almost every day that I think, “Man, I wish I had a pause button.” The time seems to FLY by these days. Anyone else feel that way?

So rewinding…. I was charged with making a few desserts for Christmas Eve this year. Dinner is a sit down affair for 32 (that’s not a typo: THIRTY TWO) people. Baked stuffed lobster, linguini with anchovy sauce, fried scallops, and stuffed calamari are just  a few of the delicacies my mom prepares. Dessert is typically on the lighter side. Easy bites people can pick up and nibble on while sipping homemade lemoncello are best.

While cruising around Pinterest I found these adorable looking cupcakes. The mini Wilton sugar gingerbread men that Sally’s Baking Addiction  put on top of her cupcakes are adorable. I ran around to all of our local craft stores and could not find them. These cute little trees had to work–and they did! I love the winter wonderland-y effect they have when perched on top of the thick cream cheese frosting. These cupcakes were moist and satisfying and would be a tasty addition to any winter dinner.

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Gingerbread Cupcakes:

  • 1/2 cup butter, room temp
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
  • 1 and 1/3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground allspice

 

Cream Cheese Frosting

  • 8 oz cream cheese, room temp
  • 1/4 cup butter, room temp
  • 2 cups powdered sugar
  • 1-2 Tablespoons milk
  • 1 teaspoon vanilla extract

Cupcakes

Preheat oven to 350 F. Line a muffin tin with cupcake liners.  In a large bowl using a  stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the milk, molasses, and vanilla on. Mixture will look slightly curdled.

In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. With the mixer running on low, slowly pour the dry ingredients into the wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.

Fill cupcake liners 2/3 of the way full. Bake for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Frosting

In a medium bowl using a stand mixer beat the cream cheese and butter together on until smooth. Add the powdered sugar and 1 tablespoon of milk. Beat for 2 minutes. Add the vanilla and 1 more tablespoon of milk if needed to thin out. Beat for 1 minute.

Frost cooled cupcakes immediately before serving. Decorate with sprinkles of cinnamon and your choice of candy.

 

Recipe credit: Sally’s Baking Addiction

 

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