Gingerbread Cupcakes with a robust aroma and captivating flavor of cinnamon-ginger and molasses that’s beautifully softened with a silky smooth Brown Sugar Cream Cheese Frosting.
This post is sponsored by Philadelphia Cream Cheese
Can you believe it? Christmas is just around the corner, and what better way to celebrate than with seasonal gingerbread cupcakes! I couldn’t help but share a classic treat to enjoy for the holiday.
From afar, there’s nothing very fancy about these cupcakes. But once you come close and smell the robust aroma of spices—particularly cinnamon, ginger and molasses—you know these cupcakes will no doubt be intense with flavor. The best part is its brown sugar cream cheese frosting made with the original preservative-free Philadelphia Cream Cheese. It’s made with fresh milk and real cream, which creates a perfect combination with the rich, full-bodied flavor of the cupcake portion of this treat.
One thing I’ve noticed since I started baking is how finicky I can get with frostings. I’m not fan of frosting with massive amounts of air pockets, although I understand that sometimes you can’t help but have a few incorporated into the frosting. However, this doesn’t happen if it’s made with Philadelphia Cream Cheese, which makes this frosting one of my favorites because I know I can always rely on it to work in my favor.
It’s light, it’s silky, and it balances most sweet and hearty flavors. Lightly sweetened with powdered sugar to reduce the mild tang the cream cheese may give, it’s one of the best flavors to pair with many desserts. In addition, this frosting can easily be made to create a multitude of designs minus the fuss. For this recipe, I have decided to go with the classic “cloud” look to give these cupcakes a softer touch to their powerful flavor.
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Gingerbread Cupcakes with Brown Sugar Cream Cheese Frosting
- Total Time: 2 hours
- Yield: 15 cupcakes 1x
- Diet: Vegetarian
Description
Gingerbread Cupcakes with a robust aroma and captivating flavor of cinnamon-ginger and molasses that’s beautifully softened with a silky smooth Brown Sugar Cream Cheese Frosting.
Ingredients
GINGERBREAD CUPCAKES
- 1/2 cup (120 grams) water
- 1 teaspoon (5 grams) baking soda
- 1/2 cup (120 grams) unsulphured molasses
- 1/2 cup (100 grams) granulated sugar
- 1 1/2 cups (180 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground all-spice
- 1/4 teaspoon ground nutmeg
- 1/2 cup (112 grams) vegetable oil
- 2 large eggs (100 grams)
BROWN SUGAR CREAM CHEESE FROSTING
- 1 cup (226 grams) unsalted butter, softened
- 8 ounces (226 grams) cream cheese, softened
- 1 cup (220 grams) dark brown sugar
- 1 tablespoon (8 grams) ground cinnamon
- 1 tablespoon (15 grams) pure vanilla extract
- 1/2 cup (58 grams) powdered sugar
Instructions
- CUPCAKES: In a medium saucepan over medium to high heat, bring water to boil. Transfer water into a medium bowl and stir in baking soda. The mixture will foam. When the foaming subsides, stir in molasses and sugar until dissolved; set aside to slightly cool.
- Heat oven to 350°F (175°C). Line 16 cupcake wells with a cupcake liner; set aside.
- In a bowl fitted to an electric stand mixer with the whisk attachment on low speed, mix together flour, baking powder, salt, cinnamon, ginger, all-spice and nutmeg.
- In the bowl of the molasses-sugar mixture, whisk in oil and eggs. In three parts, vigorously whisk the liquid mixture into the flour-mixture. Be sure to scrape the bottom and sides of the bowl and that the batter is smooth after each addition of liquid.
- Fill each cupcake liner about 3/4 full of batter which is about 1/4 cup.
- Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean or with a few dry crumbs. Let cupcakes rest in the pan for 1 minute before carefully removing them onto a wire rack to cool to room temperature.
- FROSTING: Meanwhile, in a large bowl using an electric mixer on medium speed, beat all frosting ingredients together until smooth.
- ASSEMBLY: In a large piping bag, fill about 3/4 full, twist the wide-end opening of the bag to push down and seal in the frosting. Cut the tip of the bag to create a hole about 1/2 inch (1.3 cm) in diameter.
- With the cupcake on the counter, use your dominant hand to hold the piping bag vertically, a 90 degree angle from the cupcake. Gently squeeze the back of the bag to push frosting onto the cupcake. Continue to push the frosting through until a large “cloud” begins to form. Before releasing the bag away from the frosting, repeat again pushing less frosting through to create a second smaller cloud on top of the bottom cloud. Lift and release to create a peak. If desired, sprinkle cinnamon. ENJOY!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cupcakes
- Cuisine: American
Thanks to Philadelphia Cream Cheese for allowing me to partner with them to come up with some fun and delicious recipes! I had a blast. Do you have any favorite holiday recipes using Philadelphia Cream Cheese? I’d love to hear your favorites in the comments below. For some additional inspiration, click here.
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Holiday Cupcakes
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