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Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

December 21, 2011

I must admit that gingerbread cookies are not one of my favorite holiday indulgences, but it seemed wrong not to attempt a gingerbread cupcake. All I have to say is that I am so glad I did! In the end, this proved to be one of my absolute favorites. I’m not sure if it was the amazing cinnamon cream cheese frosting, or the perfect blend of spices in the cake, but it was amazing to say the least.

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Yields: 12 Cupcakes

— Cupcakes —
1 1/4 cups All-purpose flour
1 1/4 teaspoons Ground ginger
1 teaspoon Ground cinnamon
1/2 teaspoon Ground cloves
1/2 teaspoon Ground nutmeg
1/4 teaspoon Salt
5 tablespoons Unsalted butter (softened)
1/3 cup Brown sugar
1/2 cup Unsulfured molasses
1 Egg (at room temperature)
1 Egg yolk (at room temperature
1/2 cup Boiling water
1 teaspoon Baking soda
— Frosting —
2 cups Confectioners sugar (sifted)
8 ounces Cream cheese (softened)
2 teaspoons Vanilla extract
2 teaspoons Cinnamon
4 Cinnamon sticks (cut into three pieces each)

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
2. Whisk flour, ground spices and salt in a large bowl. Cream butter with a mixer until light, about 3 minutes. Beat in the brown sugar until fluffy. Add molasses and beat until combined. Add eggs and then egg yolk, one at a time, beating after each addition.
3. Reduce speed to low. Dissolve baking soda in water in a small measuring cup. Add dry ingredients to butter mixture in 3 additions, alternating with water and ending with dry. Scrape sides of bowl.
4. Divide batter among muffin cups, filling each 2/3 full.
5. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins for 5 minutes and then remove to wire racks.
6. For the frosting, beat together sugar and cream cheese until fluffy. Add the extract and cinnamon and beat until combined. When the cupcakes are cool, frost and serve. Top with cinnamon stick portion, if desired.

Kate’s Thoughts
My only piece of advice with these cupcakes is with regard to the frosting: I’d recommend sticking with regular cream cheese rather than low-fat. If you just can’t resist the lower calorie version, you will need to increase the confectioners sugar to 3 cups, but the consistency will still be a little different.

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