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Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting and Decorated Gingerbread Cookies Recipe

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4.3 from 27 reviews

  • Author: Sky
  • Total Time: 2 hours 15 minutes
  • Yield: 12 cupcakes

Description

These gingerbread cupcakes are a festive holiday treat featuring warm spices and molasses, topped with creamy cinnamon-infused cream cheese frosting and optionally decorated with gingerbread cookies and royal icing for added charm.

Ingredients

Gingerbread Cookies

  • 2 1/4 cups (280g) all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • 2 heaping tsp ground ginger
  • 1 tsp cinnamon
  • Pinch of salt
  • 1/4 cup (90g) unsulfured molasses
  • 1 large egg
  • 1/2 cup (110g) unsalted butter, room temperature
  • 3/4 cup (150g) light brown sugar, packed

Royal Icing

  • 2 cups (240g) powdered sugar
  • 2 tbsp meringue powder
  • 2–3 tbsp milk

Gingerbread Cupcakes

  • 1 1/2 cups + 2 tbsp (205g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/3 cup (125g) unsulfured molasses
  • 1/2 cup (120ml) buttermilk*
  • 1/2 cup (100g) packed dark brown sugar
  • 1/2 cup (110g) unsalted butter, room temp
  • 2 large eggs
  • 1 tsp vanilla extract

Cream Cheese Frosting

  • 8 oz Philadelphia full fat cream cheese, room temp
  • 1/2 cup (100g) unsalted butter, room temp
  • 4 cups (450g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Pinch of salt

Instructions

  1. Prepare Gingerbread Cookie Dough: Mix all dry ingredients (flour, baking powder, ginger, cinnamon, salt) for the cookies and set aside. In a small bowl, beat molasses with an egg. Using an electric mixer, cream butter and light brown sugar until fluffy. Add molasses-egg mixture, then gradually add dry ingredients. Divide dough in half and roll each half between floured parchment papers to 1/4 inch thickness. Chill both rolled dough sheets stacked in fridge while making cupcakes.
  2. Make Gingerbread Cupcake Batter: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Whisk together the dry cupcake ingredients (flour, baking powder, baking soda, spices, salt) in a large bowl. In a measuring glass, combine buttermilk and molasses. Cream together butter and dark brown sugar with an electric mixer until light and fluffy. Beat in eggs one at a time, followed by vanilla extract. Alternately add half the dry ingredients, then the milk/molasses mixture, and then remaining dry ingredients until fully incorporated.
  3. Bake Cupcakes: Distribute batter evenly among cupcake liners, filling each about 3/4 full. Bake for 15-18 minutes or until a toothpick inserted comes out with just a few moist crumbs. Remove and cool completely on a wire rack.
  4. Bake Gingerbread Cookies: Check if the cookie dough is chilled and firm. Stamp out shapes using cookie cutters and place on parchment-lined baking sheets. Bake at 350°F (175°C) for 8-10 minutes until edges are evenly darkened. Let cool.
  5. Prepare Royal Icing: In a large bowl, whisk together powdered sugar and meringue powder. Add milk 1 tablespoon at a time until achieving a glue-like consistency. Fill a piping bag fitted with a small tip and decorate cookies. Allow icing to harden completely before use.
  6. Make Cream Cheese Frosting: Using an electric mixer, cream together room temperature cream cheese and butter until smooth. Gradually add powdered sugar one cup at a time, mixing well after each addition. Stir in vanilla extract, cinnamon, and a pinch of salt until combined.
  7. Decorate Cupcakes: Fill a piping bag fitted with a large French tip with the cream cheese frosting. Pipe swirls onto cooled cupcakes. Top each cupcake with a gingerbread cookie decorated with royal icing. Store cupcakes in the refrigerator if not serving immediately, and bring to room temperature before eating. Enjoy your festive gingerbread cupcakes!

Notes

  • The gingerbread cookies used for topping are optional. The dough yields enough for both mini and regular-sized cookies; roll thicker for regular-sized cookies. Store dough in the refrigerator for up to one week or freeze for up to one month.
  • You can make your own buttermilk by mixing 1/2 cup whole milk with 1/2 teaspoon white or apple cider vinegar and letting it sit for 5-10 minutes to curdle.
  • Prep Time: 2 hours
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/gingerbread-cupcakes-with-cinnamon-cream-cheese-frosting-and-decorated-gingerbread-cookies-recipe/