Mini Gingerbread Cakes with Cream Cheese Frosting

By contessawannabe

Ingredients

• Cakes
• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup (packed) dark brown sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs
• 3/4 cup mild-flavored (light) molasses
• 1/4 cup plain yogurt
• Frosting
• 12 ounces Philadelphia-brand cream cheese, room temperature
• 1 1/2 cups powdered sugar
• 1/2 cup (1 stick) unsalted butter
• Thinly sliced kumquats (for garnish)
• Chopped or sliced crystallized ginger (for garnish)

Details

Servings 48
Adapted from bonappetit.com

Preparation

Step 1

Cakes
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line muffin cups with paper liners.
Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then molasses and yogurt (batter may look curdled). Add dry ingredients and beat to blend, scraping down sides of bowl.
Drop 1 tablespoon batter into each paper liner. Bake cakes until tester inserted into center comes out clean, 13 to 15 minutes. Let cakes stand in pan on rack 5 minutes. Remove cakes from pan; cool.
Frosting
Using electric mixer, beat cream cheese, powdered sugar, and butter in medium bowl to blend. Spread frosting generously over each cake. Garnish each with kumquat slice or ginger. DO AHEAD Can be made 2 days ahead. Arrange in two 13x9x2-inch pans; cover pans tightly with foil and chill