GINGERBREAD CUCPAKES W/ CINNAMON CREAM CHEESE FROSTING

Ingredients:

For the Cupcakes:

1. 2 ¾ C flour
2. 3 T ground ginger (I told you they’re nice and spicy!)
3. 2 t baking soda
4. 1 ½ t ground cinnamon
5. ½ t ground cloves
6. ½ t ground nutmeg
7. ¼ t salt
8. 10 T unsalted butter, at room temperature
9. 1 C packed dark brown sugar
10. 3 large eggs, at room temperature

For the Frosting:

1. 8 T unsalted butter, at room temperature
2. 12 ozs cream cheese, at room temperature
3. 8 C Confectioners’ sugar, sifted
4. ½ t pure vanilla extract
5. 4 t ground cinnamon

Directions:

For the Cupcakes:

1. Preheat oven to 350 degrees. Line 2 standard cupcake tins with 24 paper baking cups.
2. Sift together the dry ingredients, except for the brown sugar, and set aside.
3. Cream together butter and dark brown sugar in a bowl of a stand mixer or in a bowl with a handheld electric mixer on high speed, about 3 minutes, or until light and fluffy. Add the eggs one at a time, beating slowly after each addition. Add the molasses, mixing until well incorporated.
4. Add one third of the dry ingredients and one third of the water and mix thoroughly. Repeat. Stop to scrape down the bowl as needed. Add the last third of the dry ingredients and one third of the water, and mix thoroughly.
5. Scoop the batter into the cupcake pan using a 4 tablespoon scoop (I used my trusty scoop), or if you don’t have a scoop, fill to about 2/3-3/4 full.
6. Bake at 350°F for 16-18 minutes (start checking at 15 minutes) or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

For the Frosting:

1. Place all butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment, beat until well combines. Add in the remaining frosting ingredients and beat until well combined.
2. Frost the cupcakes using a large round tip (I use Ateco’s extra wide pastry decorating tips from this kit) and a disposable piping bag. Garnish with your choice of sprinkles.

Makes 24-28 cupcakes

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