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12 Days of Cookies: Gingerbread Cupcakes

12-days-of-cookies

Gingerbread Cupcakes

Ingredients
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
1/2 cup (120ml) milk, at room temperature1
1/2 cup (156g) molasses
1 teaspoon pure vanilla extract
1 and 1/3 cups (167g) all-purpose flour (measured correctly)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice

Cream Cheese Frosting

8 oz (224g) full-fat brick style cream cheese, softened to room temperature2
1/4 cup (60g) unsalted butter, softened to room temperature
2 cups (240g) confectioners’ sugar
1-2 Tablespoons (15-30ml) heavy cream or milk
1 teaspoon pure vanilla extractgingerbread-cupcakes

gingerbread-cupcakes-2-600x900
Directions:

Preheat oven to 350°F (177°C). Line 12-count muffin pan with cupcake liners. Set aside.
Make the cupcakes: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the milk, molasses, and vanilla on medium speed. Mixture will be piecey and not fully combined; that’s ok.

In a medium bowl, toss the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.
Fill cupcake liners 2/3 of the way full, no more. Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.

Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 1 Tbsp cream. Beat for 2 minutes. Add the vanilla and 1 more Tbsp cream if needed to thin out. Beat for 1 minute. Taste the frosting and add a pinch of salt if too sweet.
Frost cooled cupcakes immediately before serving. Unfrosted cupcakes remain fresh covered tightly at room temperature for 2 days. Store frosted cupcakes in the refrigerator for up to 3-4 days and allow to come to room temperature before serving.

Make ahead tip: Prepare cupcakes and frosting 1 day in advance. Keep cupcakes covered tightly at room temperature and the frosting covered tightly in the refrigerator. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Mini cupcakesTo make about 30 mini cupcakes, make the cupcake batter as directed and bake in mini muffin pans for 10-12 minutes, or until a toothpick inserted in the center comes out clean.

Recipe Courtesy of Sally’s Baking Addiction