Gingerbread Cupcakes with Brown Sugar Cream Cheese Frosting

It just wouldn’t be Christmas with out Gingerbread treats. I’ve made Gingerbread cookies many many times, but Gingerbread cupcakes have been on my to-do list for quite a while.

I made these Gingerbread Cupcakes with Brown Sugar Cream Cheese Frosting for my booth at the PTA Holiday Bazaar and they were a top seller.  The cupcakes smell fantastic and are extremely moist. I was on the fence with the Brown Sugar Cream Cheese Frosting;  after taking a “poll” I decided to go with it. Boy am I glad I did, the brown sugar complimented the gingerbread perfectly.

Since my biggest customers at the PTA Holiday Bazaar were kids I decided to make mini cupcakes. This recipe made approximately 60 mini cupcakes. If want to make mini cupcakes, simply  reduce the baking time to 10- 12 minutes.

Gingerbread Cupcakes with Brown Sugar Cream Cheese Frosting

Prep Time: 15 minutes

Cook Time: 20 minutes

35 minutes

Yield: 24 cupcakes

Gingerbread Cupcakes with Brown Sugar Cream Cheese Frosting

Moist and delicious Gingerbread Cupcakes topped with Brown Sugar Cream Cheese Frosting.

Ingredients

For the Cupcakes

1 stick unsalted butter, softened

2 1/2 flour

1 cup boiling water

2 teaspoons baking soda

2 teaspoons ground ginger

1 1/2 teaspoons cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 teaspoons baking powder

2/3 cup packed dark-brown sugar

1 cup molasses

1 tablespoon fresh ginger grated

2 eggs at room temperature, lightly beaten

For the Frosting

1 stick unsalted butter, softened

8 oz cream cheese at room temperature

1 cup packed dark brown sugar

Instructions

    To make the cupcakes
  1. Preheat oven to 350 degrees. Prepare pans with cupcake liners.
  2. Add baking soda to the boiling water and set aside.
  3. In a large bowl, sift together flour, ground ginger, cinnamon, ground clove, nutmeg, salt and baking powder. Set aside.
  4. In the bowl of a stand mixer, cream butter until light in color. Beat in brown sugar until fluffy.
  5. Scraping the sides of the bowl as needed, beat in molasses, fresh ginger, baking soda mixture & flour mixture until all ingredients are incorporated.
  6. Beat in eggs.
  7. Scoop batter into prepared cupcakes pans. Bake for 17 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool on wire rack before frosting.
  9. To make the icing
  10. In the bowl of a stand mixer beat butter and cream cheese together. Add brown sugar and continue to beat until fluffy.

Recipe adapted from http://www.warningsugarygoodness.com

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9 comments

  1. Miz Helen says:

    Hi Dawn,
    Your Gingerbread Cupcakes are just awesome! Thank you so much for sharing with Full Plate Thursday and a very Merry Christmas to you and your family.
    Come Back Soon!
    Miz Helen

  2. Michelle Day says:

    Dawn,
    These look delicious! I love gingerbread :) Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share next week! Have a wonderful weekend.
    Michelle

  3. Angie says:

    Gingerbread is one of my all time favorites for the holiday, and I love the way gingerbread makes the house smell. It’s sad that it stays hidden for a year…..Thank you for sharing at Foodie Friends Friday. This one is for sure getting pinned.

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