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!
- 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
- 12 Tbsp. molasses
- 1 1/2 cups water
- 1 lb (2 blocks) cream cheese, at room temperature
- 1 stick (1/2 cup) butter, at room temperature
- 1/4 cup unsulfered
- 2 tsp. vanilla extract
- 8 cups powdered sugar, sifted
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.
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.
Cupcake recipe adapted from Bobbie Flay.