🎄🎁🎄🎁🎄😃🎄🎁🎄🎁"Gingerbread Cupcakes with Cinnamon Frosting.
This recipe keeps things simple, so anyone can enjoy making (and eating) these festive treats!
Ingredients:
For the Gingerbread Cupcakes:
1 ⅔ cups flour
1 cup light brown sugar
¼ tsp baking soda
1 tsp baking powder
1 ½ tsp ground ginger
1 ½ tsp ground cinnamon
⅛ tsp ground cloves
¾ cup unsalted butter, softened
1 egg + 1 egg white
1 tsp vanilla extract
½ cup molasses
¼ cup sour cream
½ cup whole milk
For the Cinnamon Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
2 tsp cinnamon
5 tbsp heavy cream
1 tsp vanilla extract
Christmas sprinkles
Mini Gingerbread Cookies (Optional Decoration):
½ cup unsalted butter, softened
½ cup sugar
½ cup molasses
1 large egg
¼ cup cold water
3 ½ cups flour
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp allspice
Instructions
Make the Mini Gingerbread Cookies (Optional):
Preheat oven to 350°F (175°C) and line a cookie sheet with parchment paper.
Beat together butter, sugar, and molasses until smooth. Add water and mix.
In a large bowl, combine flour, ginger, nutmeg, and allspice. Gradually mix dry ingredients into the wet mixture until combined.
Roll out dough on a floured surface to about ¼ inch thickness. Cut with a mini gingerbread man cutter and bake for 10 minutes. Allow cookies to cool.
Prepare the Cupcakes:
Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
In a bowl, whisk together all dry ingredients.
In a mixer, beat butter, egg, egg white, vanilla, molasses, sour cream, and milk until smooth. Gradually add dry ingredients and mix until just combined.
Fill cupcake liners halfway and bake for about 21 minutes. Let cupcakes cool completely.
Make the Cinnamon Frosting:
Beat together all frosting ingredients until smooth and peaks form. Transfer to a piping bag with a star tip.
Pipe onto cooled cupcakes and top with Christmas sprinkles and a mini gingerbread man for a festive touch!
Notes & Tips:
Gingerbread Cookies: If you want to skip making the mini cookies, store-bought gingerbread men are perfect, too!
Frosting Consistency: If it’s too thick, add a bit more cream; if it’s too thin, add more powdered sugar.
Storage: Cupcakes can be kept in an airtight container for up to 3 days.
👩🍳 Yield: 12 cupcakes
Prep Time: 30 minutes
Cook Time: 35 minutes
Additional Time: 30 minutes
Total Time: 1 hour 35 minutes."
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