Monday, December 8, 2014

Gingerbread cupcakes with cinnamon cream cheese frosting

My friend Coleen at The Redhead Baker is hosting Cupcake Day today. Several of us participated in this sweet day, and I contributed these gingerbread cupcakes with cinnamon cream cheese frosting. Since December usually means gingerbread, I thought these would be perfect for Cupcake Day.

The cupcakes had the perfect amount of spices and were slightly crispy on the outside and soft on the inside. I recommend baking these for 17 minutes and checking after that because my cupcakes were a little too done for my personal tastes. The cupcakes are then topped with a smooth cream cheese frosting with a hint of cinnamon mixed in. I sprinkled the tops of my cupcakes with additional cinnamon to polish off the look.

Don't forget to check out the other fabulous cupcakes that these talented bloggers made:

Gingerbread cupcakes with cinnamon cream cheese frosting
Cupcakes
  • 1 and 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (8 Tablespoons, or 1 stick) unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses
  • 1 large egg
  • 1/2 cup water, divided
Frosting
  • 6 Tablespoons unsalted butter, softened
  • 1 8-ounce package cream cheese, softened
  • 4 cups (1 pound package) powdered sugar
  • 2 teaspoons ground cinnamon
  • 1-2 teaspoons milk
Directions
Make the cupcakes: Preheat your oven to 350 degrees F.

Grease or fill a standard muffin pan with paper liners and set aside.

In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix together butter, sugar, molasses and egg on medium speed. Turn the speed down to low and add 1/4 cup of the water and then the dry ingredients. Repeat.

Evenly distribute the batter into your prepared muffin pan and bake in your preheated oven for 22-24 minutes (I recommend baking for 17-18 minutes and checking at that point) or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Make the frosting: In the (clean) bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the butter and cream cheese together on medium speed until light and fluffy, about 2-3 minutes.

Turn the mixer down to low and add the powdered sugar and cinnamon until well combined. Then add milk until you achieve your preferred frosting consistency.

Transfer the frosting to a piping bag and decorate the cupcakes.

Frosted cupcakes should be stored in an airtight container at room temperature and will keep for several days. They can also be stored in the refrigerator. Any leftover frosting can be stored in the refrigerator for about 2 weeks. Unfrosted cupcakes can also be frozen.

Yield: 12 cupcakes

Source: King Arthur Flour

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