Full of flavor and spice these gingerbread cupcakes, paired perfectly with the cinnamon cream cheese frosting will make you want to grab a cupcake instead of a cookie this holiday season.
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon kosher salt
1 stick butter
1/2 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup molasses
1/3 cup milk
Whipped Cinnamon Cream Cheese Frosting
1 packet unflavored gelatin
6 tablespoons water
1 8-ounce package cream cheese
1 cup granulated white sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
2 teaspoons cinnamon
In a small bowl, mix together the flour, baking soda, spices, and salt.
In a large bowl, cream the butter and sugars until light and fluffy.
Add the vanilla, egg, and molasses. Then gradually add the milk and dry ingredients, and mix until combined. Make sure not to over-mix your batter.
Evenly divide the cake batter into a lined cupcake pan.
Bake at 350 degrees for 20 minutes.
Let cool before frosting.
Combine the gelatin and water in a bowl, mix, and place in the microwave for 20-30 seconds until completely dissolved.
Use a mixer to cream the cream cheese until light and fluffy.
Add the heavy cream, sugar, cinnamon, and cooled gelatin and mix until stiff peaks form.
Place in fridge for at least 30 minutes before frosting.