These were our last weekly special offered at The Cupcakery and were by far the most popular. They were debuted in December, so their Christmassy flavor were definitely desired by students getting ready for finals and Christmas break!
I got the recipe for the cupcake part from Gonna Want Seconds and the frosting I made my cream cheese frosting and added cinnamon (see below).
They were definitely some of the best cupcakes I've ever had!
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
(makes 12)
1 1/4 cup flour
1 1/2 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp allspice
1/4 tsp salt
1/4 cup butter (softened)
1/2 cup sugar
1/2 cup molasses
1 egg
1 tsp baking soda
In a large bowl, whisk together the flour, spices, and salt. Set aside. In another bowl, beat the butter at medium speed for a couple minutes until creamy. Add the sugar and continue to beat until fluffy. Beat in the molasses and egg until smooth. Boil water (1/2 cup) and add the baking soda. Stir until the baking soda has dissolved, then add to the wet mixture. Stir well, then add to the dry ingredients. Stir until well-combined.
Pour into cupcake tray (each time I made this recipe it made 12 perfectly rounded cupcakes!) and bake at 350 for 18-20 minutes, or until tester comes out clean.
Cinnamon Cream Cheese Frosting
1/2 cup softened butter
1 cup Philadelphia cream cheese (full fat, cold, and drained)
3 cups powdered sugar
2 tsp cinnamon
Cream the butter at low speed until smooth. Add the cold cream cheese and beat until just combined. Add the powdered sugar one cup at a time, until desired consistency is formed. Add the cinnamon and mix well.
The nice thing about this cream cheese frosting is it can be piped while not having an overly sweet flavor. Too often I have tried to make cream cheese frosting and it ends up runny and unable to even be spread on, no matter how much sugar I add (which always ends up covering the cream cheese taste altogether.)
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