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Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Your favorite holiday flavors just got a new twist.

Course Dessert
Cuisine American
Keyword cinnamon, cream cheese, cupcakes, frosting, gingerbread
Author Déja Todman

Ingredients

Cupcake Ingredients:

  • 2 C all purpose flour
  • 1/2 C Granulated Sugar
  • 1/2 C Butter softened
  • 1/2 C Molasses
  • 2 Eggs
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground all spice

Frosting Ingredients:

  • 1 Pkg 8 oz cream cheese, soften
  • 1/4 C butter softened
  • 2 tsp lemon juice
  • 2 tsp ground cinnamon
  • 1 tsp vanilla
  • 4 C powdered sugar
  • 1-2 tsp milk

Instructions

For the Cupcakes:

  1. Heat oven to 375 degrees. Line regular cupcake tins with cupcake liners.
  2. In a large bowl, beat egg, sugar, butter and molasses with hand mixer on medium speed. In a different bowl combine all the dry ingredients, including the spices.
  3. Alternately add dry ingredients and water in 3 batches, ending with dry ingredients
  4. Spoon a 1/4 cup into each cupcake cups
  5. Bake 15-18 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pan to cooling racks.

For the Frosting:

  1. In a medium bowl beat cream cheese, butter, lemon juice, and vanilla until smooth. Slowly add in powdered sugar 1 cup at a time, on low speed until smooth. Beat in milk 1 tsp. at a time until spreadable.
  2. Pipe or spread generously on top of each cupcake. Decorate with cranberries and mint.

  3. Serve and enjoy! :D