gingerbread cupcakes with cinnamon cream cheese frosting.

i know, it has been a while… like, three months a while. the baking has been inconsistent and rare since running.

by the way, notable accomplishment since my last post: i ran my first race! 4 miles right under my goal time. i had a blast. nothing beats running a race through an apple orchard during a vermont fall. i got to pick apples for free after the race. i also ate hella apple cider donuts.

now, we’re well-past apple season and into peppermint/gingerbread season. and root vegetable season. and maybe cranberry season? someone correct me on that one.

i’ve been reinspired by the holiday season. i’ve made chocolate chocolate chip peppermint chip cookies, brownies topped with cream cheese frosting and peppermint chips, apple jack crispy treats (inspired by marshmallowy rice krispie treats), and so much more. needless to say, i’ve got some recipes i want to share with you.

i think the baking bug has bit me again.

these cupcakes need to be on your dessert table. make these. you won’t regret it. the spices from the cupcake are balanced with the slight tang and sweetness from the frosting. it is sweet enough to be dessert-worthy, don’t you worry.

i made two dozen of these cupcakes to be delivered to rei boston. all in hopes that some of my favorite employees make it through these next two shopping days from h-e-double hockey sticks.

gingerbread cupcakes with cinnamon cream cheese frosting
slightly adapted from milk and honey

yield a dozen cupcakes

115 grams unsalted butter, melted*
1/2 cup light brown sugar
1/2 cup molasses
1 egg
splash of vanilla extract
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup warm water
1 3/4 cup cake flour

for frosting:
1 stick unsalted butter, room temperature
4 ounces cream cheese, room temperature
2 1/2 cups powdered sugar
splash of vanilla extract
1 teaspoon ground cinnamon

*i usually don’t post my recipes in grams, but the original recipe did. so, i kept it that way.

preheat oven to 350. prep muffin pan with liners.

whisk together flour, baking powder, spices and salt in a large mixing bowl. put aside.

in the bowl of a stand mixer fitted with a paddle attachment, beat melted butter and brown sugar until creamy. add the molasses and egg and mix to combine. pour half the water, then half the dry mixture into the bowl. mix until just combined. pour the remaining water and dry ingredients. mix again until combined.

scoop the batter into the prepared pan. bake for 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. cool in the pans for a couple minutes before transferring to a wire rack to cool completely. once cooled, frost cupcakes.

for the frosting, whip the butter and cream cheese on high speed until incorporated. put the mixer on low and slowly add the powdered sugar until well mixed. add vanilla and ground cinnamon. whip on medium high for a few minutes until the frosting is fluffy. scrape the bowl as necessary.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s