Description
Indulge in the festive spirit with these Gingerbread Delight Cupcakes topped with Spiced Cream Cheese Frosting. These cupcakes blend the rich, warm flavors of traditional gingerbread with a creamy, spiced frosting that is perfect for holiday gatherings or a cozy treat. This recipe offers simplicity and delight in every bite, making it a favorite among holiday desserts.
Ingredients
Cupcake Ingredients
– 1/2 C Granulated Sugar
– 1/2 C Butter, softened
– 1/2 C Molasses
– 2 Eggs
– 2 C all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 1/2 tsp ground ginger
– 1/2 tsp ground cinnamon
– 1/2 tsp ground allspice
– 3/4 cup water
Cinnamon Cream Cheese Frosting Ingredients
– 1 Pkg (8 oz) Philadelphia Cream Cheese, softened
– 1/4 C Butter, softened
– 2 tsp Lemon Juice
– 1 tsp Ground Cinnamon
– 1 tsp Vanilla Extract
– 4 C Powdered Sugar
– 1-2 tsp Milk
Step-by-step Directions
1. Preparing the Ingredients
Preheat the oven to 375 degrees. Line regular cupcake tins with cupcake liners to ready them for the batter.
2. Mixing the Cupcake Batter
In a large bowl, use a mixer set on medium speed to cream together the sugar, butter, molasses, and eggs until smooth. In a separate bowl, whisk together all the dry ingredients, including the spices. This ensures even distribution once mixed with the wet ingredients.
3. Combining the Ingredients
Add the dry ingredients to the wet mixture alternately with water, starting and ending with dry ingredients. Do this in three batches to maintain a smooth consistency.
4. Baking
Spoon 1/4 cup of the batter into each lined cupcake tin. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
5. Cooling
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
6. Making the Frosting
In a medium bowl, beat the softened cream cheese with butter, lemon juice, and vanilla until smooth. Gradually add powdered sugar, mixing well after each addition. Then, thin the frosting with milk to achieve a spreadable consistency.
7. Decorating the Cupcakes
Generously apply the frosting over the cooled cupcakes. Optional decorations include gingerbread cookies, candied cranberries, or a sprig of rosemary.
Servings & Preparation Time
Yields: Approximately 12 cupcakes
Preparation Time: 20 minutes
Cooking Time: 15-18 minutes
Tips for Storage & Reheating
– Store the cupcakes in an airtight container in the refrigerator to maintain freshness.
– If eaten cold, remove from the fridge 30 minutes before serving to bring to room temperature.
– For longer-term storage, cupcakes can be frozen without the frosting for up to one month.
Conclusion
These Gingerbread Delight Cupcakes with Spiced Cream Cheese Frosting are not only a treat to the taste buds but also a visually appealing addition to any dessert table. These cupcakes combine all the traditional flavors of the holiday season, making them a perfect festive treat. Whether you’re a seasoned baker or a novice, this recipe offers an enjoyable and straightforward baking experience.
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Gingerbread Delight Cupcakes with Spiced Cream Cheese Frosting
- Total Time: 11 minute
- Yield: Approximately 12 cupcakes 1x
Description
Indulge in the festive spirit with these Gingerbread Delight Cupcakes topped with Spiced Cream Cheese Frosting. These cupcakes blend the rich, warm flavors of traditional gingerbread with a creamy, spiced frosting that is perfect for holiday gatherings or a cozy treat. This recipe offers simplicity and delight in every bite, making it a favorite among holiday desserts.
Ingredients
- 1/2 C Granulated Sugar
- 1/2 C Butter, softened
- 1/2 C Molasses
- 2 Eggs
- 2 C all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 3/4 cup water
- 1 Pkg (8 oz) Philadelphia Cream Cheese, softened
- 1/4 C Butter, softened
- 2 tsp Lemon Juice
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- 4 C Powdered Sugar
- 1–2 tsp Milk
Instructions
- 1. Preheat the oven to 375 degrees. Line regular cupcake tins with cupcake liners to ready them for the batter.
- 2. In a large bowl, use a mixer set on medium speed to cream together the sugar, butter, molasses, and eggs until smooth. In a separate bowl, whisk together all the dry ingredients, including the spices. This ensures even distribution once mixed with the wet ingredients.
- 3. Add the dry ingredients to the wet mixture alternately with water, starting and ending with dry ingredients. Do this in three batches to maintain a smooth consistency.
- 4. Spoon 1/4 cup of the batter into each lined cupcake tin. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- 5. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- 6. In a medium bowl, beat the softened cream cheese with butter, lemon juice, and vanilla until smooth. Gradually add powdered sugar, mixing well after each addition. Then, thin the frosting with milk to achieve a spreadable consistency.
- 7. Generously apply the frosting over the cooled cupcakes. Optional decorations include gingerbread cookies, candied cranberries, or a sprig of rosemary.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes