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gingerbread cupcakes

gingerbread cupcakes with vanilla cream cheese frosting topped with a gingersnap and snowflake topping

recipe from Sally's Baking Addiction

baked in December 2015

yield: 12 cupcakes

prep time: 25 minutes

cook time: 19 minutes

difficulty level: easy

Ingredients

Cupcakes

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup packed light or dark brown sugar
• 1 large egg, at room temperature
• 1/2 cup milk, at room temperature
• 1/2 cup molasses
• 1 teaspoon vanilla extract
• 1 and 1/3 cups all-purpose flour
• 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 nutmeg
• 1/4 teaspoon ground allspice

Frosting

• 8 oz (1 package) full-fat brick style cream cheese, at room temperature
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 2 cups confectioners' sugar
• 1-2 Tablespoons cream or milk
• 1 teaspoon vanilla extract

Topping

• 12 gingersnaps
• 1 cup white chocolate chips

Directions

For the cupcakes:

1. Preheat oven to 350°F. Line 12-count muffin pan with cupcake liners. Set aside.
2. 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.
3. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed.
4. Beat in the milk, molasses, and vanilla on medium speed. Mixture will be piecey and not fully combined.
5. In a medium bowl, toss the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined.
6. 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.
7. 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.
8. Allow to cool completely before frosting.

For the frosting:

1. 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.
2. Add the confectioners’ sugar and 1 Tablespoon cream. Beat for 2 minutes.
3. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat for 1 minute.
4. Taste the frosting and add a pinch of salt if too sweet.
5. Frost cooled cupcakes immediately before serving.

For the topping:

1. Draw or print out snowflake shape and place under wax paper.
2. Melt white chocolate chips in 30 second intervals in the microwave.
3. Put in frosting bag with a small tip.
4. Trace chocolate in shape of snowflake and let harden.
5. Peel off wax paper and place gingersnap and snowflake on top of cupcake.

Nutrition

• Total calories: 5,455
• Calories per cupcake: 455

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