Tuesday, December 6, 2011

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

It has been awhile since I posted a cupcake recipe, and with the holidays coming up, I figured there was no better time to share a few new recipes with you. Last year was such a fun Christmas for us because my parents and aunt and uncle were able to visit from California. My aunt also loves to cook so we had a great time cooking and baking in the kitchen together. Unfortunately, my aunt isn't able to come this year but I thought I would make a dessert in her honor. One of her favorites is gingerbread. Last year I tried to make her a loaf of gingerbread which was a complete flop (literally, it completely sank in the middle). Instead of trying that again, I decided to make my favorite dessert...cupcakes (of course!). So these are for you Auntie Roseann... perfectly moist, light, and slightly spicy, just like gingerbread should be. And you can't have a cupcake without frosting so I chose a whipped cream cheese frosting with a hint of cinnamon. Oh how I love the flavors of the holiday season. 

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Servings: 48 mini cupcakes (~12 regular)

1 1/4 cup all-purpose flour
1 tbsp. cocoa powder
1 1/4 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 tsp. baking soda
5 tbsp. unsalted butter, softened
1/2 cup granulated sugar
1/2 cup unsulfured molasses
1 egg, at room temperature
1 egg yolk, at room temperature
1/2 cup warm milk

Cinnamon cream cheese frosting:
8 oz. cream cheese, chilled
1 stick unsalted butter, softened
3 cups confectioners' sugar, sifted
1 tsp. vanilla extract
1/2 tsp. ground cinnamon

Preheat the oven to 350°. Line a muffin pan with cupcake liners. In a medium bowl, sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg, salt, and baking soda. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar together on med-high speed until light and fluffy. Beat in the molasses until well combined. Add the egg and egg yolk, one at a time, and mix until well combined. Scrape down the sides of the bowl with a spatula. With the mixer on low, mix in the dry ingredients in three additions, alternating with two additions of the milk, just until incorporated. Do not over mix. Scrape down the sides of the bowl with a spatula.

Fill the cupcake liners about 3/4 full and bake for 12- 14 minutes for minis (18-20 minutes for regular) or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

To make the frosting, using an electric mixer fitted with a paddle attachment or hand held mixer, beat the chilled cream cheese and butter together until light and fluffy. Add the confectioners' sugar, vanilla, and cinnamon. Beat together, starting on low speed and increasing to medium speed, until a smooth frosting forms. Frost the cooled cupcakes as desired.

Source: cupcakes adapted from All Recipes 

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