Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

By DeBruynC1

This spicy ginger cake pairs perfectly with a rich and sweet cream cheese frosting!

Ingredients

• CUPCAKES:
• 1 3/4 cups King Arthur Unbleached All-Purpose Flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup (8 tablespoons) unsalted butter, melted
• 1/2 cup dark brown sugar, packed
• 1/2 cup molasses
• 1 large egg
• 1/2 cup water
• FROSTING:
• 6 tablespoons unsalted butter, room temperature
• 8 ounce package cream cheese, softened
• 4 cups (1 pound box) confectioners' sugar
• 2 teaspoons ground cinnamon
• 1 to 2 tablespoons milk, enough to make a spreadable frosting

Details

Servings 12
Adapted from kingarthurflour.com

Preparation

Step 1

Preheat the oven to 350°F. Lightly grease 24 small paper brioche cups, and place them on the baking sheet.

To make the cupcakes: Combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.

Whisk together the melted butter, brown sugar, molasses, and egg. Add 1/4 cup of the water, then half the dry mixture, and stir. Add the remaining water and dry mixture, stirring until thoroughly combined.

Spoon the batter into the prepared brioche cups.

Bake the cupcakes for 20 to 22 minutes, until a toothpick inserted in the center of one comes out clean. Remove the cupcakes from the oven, and transfer them to a rack to cool for 30 minutes.

To make the frosting: Beat together the butter and cream cheese until light and fluffy. Add the sugar and cinnamon, beating well. Add the milk a little at a time, until the frosting is spreadable.

Fill a piping bag with the frosting, and pipe large swirls on top of the cooled cupcakes. Or simply frost by hand.

Yield: 22 to 24 cupcakes in mini brioche paper cups; or 12 standard cupcakes (see tip at left).