There’s no Christmas without gingerbread, and these gingerbread cupcakes are just what your dessert table needs. They’re full of flavor and spice, and the cinnamon cream cheese frosting pairs perfectly with the gingerbread making you want to grab a cupcake instead of a cookie this holiday season.
1 1/2 cups flour
1 teaspoon baking powder
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 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 and powder, 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 cake batter into 12 cupcake lined cupcake pan.
Bake at 350 degrees for 20 minutes.
Let cool before frosting.
Use mixer to cream the cream cheese until light and fluffy.
Add the heavy cream, sugar, and cinnamon and mix until stiff peaks form.
Place in fridge for at least 30 minutes before frosting.
To make frosting firm, mix together one packet of unflavored gelatin and a few tablespoons of warm water, and mix into frosting with heavy cream.