Gingerbread Cupcakes with Cream Cheese Frosting
Adapted from Gourmet - January 1990
1 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
1/2 cup granulated sugar
1/2 cup unsulfured molasses
1 large egg, beaten lightly
1 teaspoon baking soda
2 tablespoons unsalted butter
8 ounce cream cheese, softened
2-3 cups confectioners' sugar depending on desired consistency
1/2 teaspoon vanilla
Into a bowl sift together the flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt. In another bowl cream 1/2 stick of butter, add the granulated sugar, and beat the mixture until it is fluffy. Beat in the molasses and the egg, beating until the mixture is smooth. In a measuring cup combine the baking soda with 1/2 cup boiling water and stir the mixture to dissolve the baking soda. Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture into the flour mixture, stirring to combine the ingredients well. Line muffin tins with paper liners and spoon the batter into the liners, filling them halfway. Bake the cupcakes in the middle of a preheated 350°F. oven for 20 minutes, or until a tester comes out clean. (The cupcakes will be flat or slightly indented on top.) Transfer the cupcakes to a rack and let them cool.
In a bowl cream together the cream cheese, and 2 tablespoons butter, add the confectioners' sugar and the vanilla, and beat the mixture until it is fluffy and smooth. Pipe or spread frosting onto cooled cupcakes. Top with desired decorations.
Thursday, December 9, 2010
I originally posted this recipe back in 2008, but it remains one of my all time favorite holiday cupcakes. If you're looking for a delicious cupcake that incorporates the flavors of the season, look no further. These mini gingerbread cupcakes boast a sophisticated flavor that will satisfy all of your holiday entertaining needs. Enjoy!