Gingerbread Cupcakes With Molasses Cream Cheese Frosting

‘Tis the season for Christmas parties galore!  I somehow had three booked on my calendar this weekend (a lot for this introvert!).  But great friends make for great parties, and they were a blast!  Love this season.

Of course, I couldn’t show up empty-handed.  So decided to combine my gingerbread-love with a little OCD-cupcake decorating.  (I had an extra 10 minutes to kill, so the sprinkles are a little more evenly-spaced than usual.  I know.)  And voila — these adorable little gingerbread cupcakes with some to-die-for molasses cream cheese frosting were born.

Honestly, I was kind of just looking for an excuse to use those adorable gingerbread sprinkles I received last year as a gift.  :)

But the cupcakes turned out great!  Loved the spiced cupcake and sweet frosting pairing, and the fact that the entire project used nearly an entire jar of molasses.  My kind of recipe!   My friends also gave it the thumbs up.  So, especially since I still have some more sprinkles, will definitely be making these again soon!

Gingerbread Cupcakes with Molasses Cream Cheese Frosting

You will love this Gingerbread Cupcakes With Molasses Cream Cheese Frosting recipe! They are a crowd-pleasing, sweet holiday treat.

Ingredients:

!Gingerbread Cupcake Ingredients:
3 1/2 cups all-purpose flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. ground ginger
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1 (8 Tbsp.) stick unsalted butter, melted
1 1/2 cups dark brown sugar
4 large eggs
3/4 cup molasses
1 1/2 cups water
!Molasses Cream Cheese Frosting Ingredients:
1 lb (2 blocks) cream cheese, at room temperature
1 stick (1/2 cup) butter, at room temperature
1/4 cup molasses
2 tsp. vanilla extract
8 cups powdered sugar, sifted

Directions:

!To Make Gingerbread Cupcakes:
Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners or spray with nonstick cooking spray.

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.

Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended. Add some of the water to batter then some of the dry ingredients to the batter. Continue alternating with the water and flour until everything is added and smooth.

Fill each paper liner with 1/3 cup of the batter, about 1/4-inch below the top of the liner.

Place into preheated oven and bake just until the tops feel firm and a toothpick inserted into the center come out clean, about 15 to 18 minutes. Remove from the oven and let cool to room temperature. Frost with molasses cream cheese frosting.

!To Make Molasses Cream Cheese Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until well combined and smooth, about 1 minute. Mix in the molasses and vanilla extract. Gradually add in powdered sugar to reach desired frosting thickness, beating until smooth.

Cupcake recipe adapted from Bobbie Flay.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

These would also be good with crystallized ginger mixed in!  Just substitute 1/3 cup crystallized ginger in place of the ground ginger in the cupcakes.

Source:

Cupcake recipe adapted from Bobbie Flay.

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Comments

  1. Katie — December 19, 2011 @ 7:16 am (#)

    these look beautiful and delicious! now I need to run out for more molasses to make them for my Christmas Eve dessert!

  2. Ali's Mom — December 19, 2011 @ 8:45 am (#)

    Gingerbread is my favorite – yum!!!

  3. Erin — December 19, 2011 @ 12:17 pm (#)

    Not only do they sound wonderful they look gorgeous!

  4. Jesica @ Pencil Kitchen — December 19, 2011 @ 4:02 pm (#)

    The amount of sugar in the frosting scares me a little :) But this sure looks delicious!

  5. Simply Tia — December 19, 2011 @ 4:08 pm (#)

    Oh Lord! Talk about decadent! These cupcakes look delicious.

  6. Cathy @ Savory Notes — December 19, 2011 @ 5:44 pm (#)

    Oh wow, molasses cream cheese frosting sounds incredible!

  7. Judy Hudgins — December 20, 2011 @ 3:45 am (#)

    having just made your snickers cheesecake, which will be enjoyed this evening, I know you know what you are talking about. I haven’t ever tried King Arthur before, but would love to.

  8. sara — December 20, 2011 @ 7:32 am (#)

    these cupcakes were SO GOOD. a huge hit. thanks for bringing them!!

  9. Linda — December 20, 2011 @ 10:49 am (#)

    Thanks for the recipe. In the frosting recipe you refer to “1/4 c unsulfered” … is this molasses?

  10. Rachel @ Baked by Rachel — December 20, 2011 @ 3:03 pm (#)

    I’m not a big fan of cream cheese but I’m a huge fan of all things gingerbread (and molasses!). Yum!! And aren’t those sprinkles just the cutest? I never got around to using mine this year.

  11. Brooke (Baking with Basil) — December 20, 2011 @ 3:51 pm (#)

    I can smell them thru my screen!! I bet these were amazing!

  12. Betsy — December 22, 2011 @ 4:53 am (#)

    Love the gingerbread man sprinkles! These look and sound deliscious!!

  13. Annie — December 30, 2011 @ 6:59 am (#)

    Hi .. What is unsulfered in the frosting ingredients ? .. thanks

  14. Vera Zecevic – Cupcakes Garden — November 25, 2012 @ 9:57 am (#)

    These cupcakes will be great idea for upcoming Christmas season. I love those cute little sprinkles. I’m delighted with these cupcakes. I’ve featured this recipes on my blog! I hope you don’t mind! If you don’t agree with that please contact me and I will remove it. All the best.

  15. Jodee Weiland — October 30, 2013 @ 12:22 am (#)

    Love this recipe…looks delicious! I love cream cheese frosting, too!

  16. Zena — December 25, 2013 @ 5:26 am (#)

    Hi there! 3 1/2 cups of flour for a dozen cupcakes seems to be a bit much. Is this a typo or does the recipe really require that much flour?

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