When you combine the cinnamon cream cheese frosting with these gingerbread cupcakes, you get a dessert that will make your friends and family go wild.
These tiny, yummy treats will be the center of attention at your holiday dessert table – or at your coffee table on a regular weeknight, if you give them a chance! You will get about 32 mini cupcakes from this recipe, but it is easy to double – in case you’d like to include some of these in your holiday gift baskets!
Ingredients
cupcakes:
1 3/4 cups Gold Medal all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (8 tablespoons) Land O Lakes unsalted butter, melted
1/2 cup packed dark brown sugar
1/2 cup molasses
1 large egg
1/2 cup water
cinnamon cream cheese frosting:
6 tablespoons Land O Lakes unsalted butter, at room temperature
8-ounce package Philadelphia cream cheese, at room temperature
4 cups confectioners’ sugar, sifted
2 teaspoons ground cinnamon
1/2 teaspoon vanilla extract
1 to 2 teaspoons McArthur milk
Instructions:
Cupcakes:
Preheat the oven to 350°F. Line a mini muffin tin with cupcakes liners. Set aside.
Whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a medium bowl. Set aside.
In a large bowl, mix together the melted butter, brown sugar, molasses, and egg.
Add 1/4 cup of the water to the melted butter mixture, then half the dry flour mixture, and stir. Repeat with the remaining water and dry mixture, stirring until thoroughly combined.
Fill prepared muffin tin with batter until each cupcake liner is halfway full.
Bake the cupcakes for 14 to 16 minutes, until a toothpick inserted in the center of one comes out clean. Remove the cupcakes from the oven, and transfer them to a rack to cool for 30 minutes.
Frosting:
Use an electric mixer to beat together the butter and cream cheese in a medium bowl until light and fluffy.
With the mixer on low speed, slowly add the sugar and cinnamon, beating well. Add the vanilla and beat until combined.
If frosting is not yet as a spreadable consistency, add the milk starting with one teaspoon and adding more if necessary. I only used about half a teaspoon.
Transfer frosting to a piping bag with desired tip. Pipe swirls on top of the cooled cupcakes. Or simply frost by hand. Garnish wish a sprinkle of cinnamon or gingerbread decoration.
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Quick tip: This recipe makes about 32 mini cupcakes.
Big thanks to megan.chromik for this great picture!
