Gingerbread Cupcakes

For me, the day after Thanksgiving is the true beginning of the Christmas season. Suddenly my music selections consist solely of the yuletide variety, Holiday movies are all I really have a taste for and my kitchen is full of the flavors of the season. And though it isn’t quite December yet, I felt a holiday Gingerbread Cupcake would be a great recipe to share. This spicy and sweet cake is covered in a decadent cream cheese frosting making for one delicious dessert. The recipe is from the Cupcake Diaries, a cookbook and memoir written by the bakers behind Georgetown Cupcakes. The soft texture of this cake and the subtly spiciness is proof that these sisters really know what they’re doing when it comes to cupcakes. So even if you aren’t quite filled with the holiday spirit just yet, I would suggest you give this recipe a try. Because the sweet smell of gingerbread wafting through your kitchen is sure to bring on the spirit of the season in no time.

Ingredients: From Georgetown Cupcakes; Makes 24 cupcakes

  • 2 3/4 cup flour
  • 3 tablespoons ground ginger
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 10 tablespoons butter, softened
  • 1 cup dark brown sugar
  • 3 eggs
  • 1 1/4 cup molasses
  • 1 cup hot water

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 5 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 4 cups powdered sugar

Preparation:

  1. In a medium sized  bowl, sift together dry ingredients (flour through salt) set aside
  2. In a large bowl, cream butter and dark brown sugar together until light and fluffy
  3. Add eggs into butter mixture, one at a time, beating after each addition
  4. Beat molasses into butter mixture until just combined
  5. Alternate adding dry ingredients and hot water into butter mixture until all ingredients are well incorporated
  6. Scoop batter into cupcake liners and bake at 350 for 20 minutes
  7. For the batter, beat softened cream cheese and butter together until creamy
  8. Beat in vanilla
  9. Beat in powdered sugar one cup at a time until well incorporated
  10. Use a piping bag to pipe frosting onto cooled cupcakes

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