Fluffy, scrumptious Gingerbread Cupcakes topped with a creamy and tangy Cream Cheese Frosting!
I’ve had a headache for over 24 hours now. I’m personally going to blame finals week. Between the endless studying and test taking, it just seems like the pile of school work to do never simmers down!
However, I’m listening to the John Lennon Christmas song right now (Happy Xmas – War is Over), and it just makes me feel so much more calm And I’ve really gotten into meditating lately and it’s helped tremendously so far! Seriously, if you haven’t incorporated it into your life yet, you will thank me once you do! You will feel the stress start to melt away (and who wouldn’t love that!)
Plus, looking at these CUTE little sugar-gingerbread men that you see topped on the cupcakes just make me smile! I really forgot how much I loved gingerbread treats. And believe me, these cupcakes really helped me remember!
When my boyfriend, Niki, and I tasted the final outcome of this for the first time, we “mmm’d” together. That’s how I can tell it’s a really special dessert! They are just SO soft and full of flavors that’ll remind you of the holidays! So if you’re like me and have been having a difficult time getting into that holiday spirit, it’s yummy treats like this that will remind your taste buds of this time of the year and melt away those headaches
- 1/2 cup salted butter, room temperature
- 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 all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/14 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon nutmeg
- 1/4 teaspoon ground allspice
- 8 oz full-fat cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Line a 12-ct muffin tin with cupcakes liners and set aside.
- Using an electric mixer, beat together the butter and brown sugar on medium speed until creamy. Add in the egg until well combined. Scrape down the bowl using a rubber spatula. Add in the milk, molasses, and vanilla until the mixture is piecey looking. This is correct.
- In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice until combined. With the electric mixer running on the lowest speed, slowly pour the dry ingredients into the wet ingredients just until well combined. Scrape the bowl down to make sure everything is fully combined.
- Evenly pour the batter into the 12 cupcake liners until 2/3 full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to the wire rack to cool completely.
- Once the cupcakes are cooled completely, make the frosting. Using an electric mixer, beat together the cream cheese and butter on medium speed for until smooth (about 2 minutes). Add in the powdered sugar, heavy cream, and vanilla and mix for 2-3 minutes until smooth.
- Pipe the frosting onto the cupcakes using any tip you desire (I used the Ateco Pastry Tip 808). Store in an airtight container in the refrigerator for up to 4 days. Let the cupcakes come to room temperature before serving. Enjoy!
I decorated the cupcakes with these Wilton Gingerbread Men Icing Decorations
Adapted from Sally’s Baking Addiction