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Gingerbread Cupcakes with Brown Sugar Cream Cheese Frosting | URBAN BAKES

Gingerbread Cupcakes with Brown Sugar Cream Cheese Frosting


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  • Author: URBAN BAKES
  • 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

Scale

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

  1. 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. 
  2. Heat oven to 350°F (175°C).  Line 16 cupcake wells with a cupcake liner; set aside.
  3. 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. 
  4. 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. 
  5. Fill each cupcake liner about 3/4 full of batter which is about 1/4 cup. 
  6. 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.  
  7. FROSTING:  Meanwhile, in a large bowl using an electric mixer on medium speed, beat all frosting ingredients together until smooth.
  8. 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. 
  9. 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

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