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Gingerbread Cupcakes with Cream Cheese Frosting

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Prep Time 40 minutes
Cook Time 18 minutes
Total Time 58 minutes
Course Dessert

Ingredients
  

  • Cupcakes:
  • 1/2 cup of sugar
  • 1/2 cup of butter softened
  • 1/2 cup of molasses
  • 2 eggs
  • 2 cups of flour
  • 1 tsp of baking soda
  • 1/2 tsp of salt
  • 1 1/2 teaspoons of ginger
  • 1/2 tsp of cinnamon
  • 1/2 tsp of allspice
  • 3/4 cup of water
  • Frosting:
  • 8 oz of cream cheese softened
  • 1/4 cup of butter
  • 2 teaspoons of vanilla
  • 1 cup of brown sugar

Instructions
 

  • Heat oven to 375 degrees Fahrenheit and line a muffin pan with liners.
  • Beat together the sugar, butter, molasses, water and eggs on medium speed.
  • In a separate bowl, whisk together flour, baking soda, salt, ginger, cinnamon and allspice.
  • Add the dry ingredients to the wet ingredients and mix until well combined.
  • Spoon about 1/4 cup of the batter into each muffin cup.
  • Bake 16-18 minutes or until a toothpick inserted into the middle comes out clean. Once done, allow to sit in muffin pan for 5 minutes before moving to cooling racks to finish.
  • To make the frosting, beat the cream cheese until smooth, scraping down sides as needed.
  • Add the butter and continue beating until mixture is blended and smooth.
  • Add the vanilla and brown sugar and beat for 5 minutes until sugar is dissolved and frosting is light and fluffy.
  • Transfer icing to a piping bag with the star tip and frost tops of each cupcake. Place in the refrigerator for 30 minutes to firm icing.
  • You can optionally top with a gingerbread man cookie as garnish.