Gingerbread Cupcakes with Cream Cheese Frosting and Candied Ginger

12.16.16 - BY Nona Raybern

Is there truly anything that better encapsulates the smell of the holidays better than gingerbread? Some people might argue and say that sugar cookies or, heaven forbid, something citrus-y reminds them of the holidays. Even peppermint tops the list. Gingerbread is the Christmas-trigger at the top of our list and this recipe for Gingerbread Cupcakes from Sally’s Baking Addiction will have you singing Fa-La-La all the way down to the wrapper.

But let’s start by introducing the two tools that we’ll be using from RSVP’s Endurance® line:

The Endurance® Spice Spoons are the perfect measuring set for getting into those hard to reach spice jars.

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The Endurance® Spring Release Scoop holds the perfect amount of batter for muffins and cupcakes, filling it at just 3/4 of the way full.

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This is one of those recipes where every ingredient must be at room temperature. And while that seems counter-intuitive to whatever food safety you’ve been taught, trust us when we say that it’s quite necessary for the success of the recipe.

As a precaution, there will come a point after you cream the butter and sugar that you’ll need to add the rest of your wet ingredients. We’re here to tell you DON’T FREAK OUT. It should look something like this heinous thing and that’s okay:

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See? No need to panic. Once the dry ingredients incorporate, it actually looks like real dough! It’s extremely fluffy to the touch and very light. It bakes up beautifully soft and moist.

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And so crunchy on the top of that round!

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Now set them on a rack and wait for them to cool! We recommend following the instructions exactly as written. These cupcakes were a huge hit in the RSVP offices and will be a huge hit at whatever soiree you decide to bring them to.

Gingerbread cupcakes with cream cheese frosting

GINGERBREAD CUPCAKES

Course

Dessert

Prep Time 25 minutes
Cook Time 45 minutes
Cooling 45 minutes
Total Time 1 hour 10 minutes

Ingredients

INGREDIENTS:

  • 1/2
    cup
    unsalted butter, softened to room temperature
  • 1/2
    cup
    packed light or dark brown sugar
  • 1
    large egg
    at room temperature
  • 1/2
    cup
    milk, at room temperature1
  • 1/2
    cup
    molasses
  • 1
    teaspoon
    pure vanilla extract
  • 1-1/3
    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
    ground nutmeg
  • 1/4
    teaspoon
    ground allspice

CREAM CHEESE FROSTING

  • 8
    oz
    full-fat brick style cream cheese, softened to room temperature2
  • 1/4
    cup
    unsalted butter, softened to room temperature
  • 2
    cups
    confectioners' sugar
  • 1-2
    Tablespoons
    heavy cream or milk
  • 1
    teaspoon
    pure vanilla extract

Instructions

  1. Preheat oven to 350°F (177°C). Line 12-count muffin pan with cupcake liners. Set aside.
  2. Make the cupcakes: 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. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the milk, molasses, and vanilla on medium speed. Mixture will be piecey and not fully combined. That's ok.
  3. In a medium bowl, toss the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. 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.
  4. 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. Allow to cool completely before frosting.
  5. Make the frosting: 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. Add the confectioners’ sugar and 1 Tbsp cream. Beat for 2 minutes. Add the vanilla and 1 more Tbsp cream if needed to thin out. Beat for 1 minute. Taste the frosting and add a pinch of salt if too sweet.
  6. Frost cooled cupcakes immediately before serving. Unfrosted cupcakes remain fresh covered tightly at room temperature for 2 days. Store frosted cupcakes in the refrigerator for up to 3-4 days and allow to come to room temperature before serving.

Our spin: Top with slices of candied ginger for a lovely decorative effect (and some added ginger kick!)

RECIPE TAKEN FROM SALLY’S BAKING ADDICTION.

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