Description
Just in time for Christmas! All the flavors of the classic gingerbread cookie in cupcake form.
Ingredients
- ½ cups Butter
- ½ cups Molasses
- ½ cups Packed Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla Paste
- 1-½ cup Flour
- 1 teaspoon Cinnamon
- ½ teaspoons Ground Ginger
- ½ teaspoons Ground Cloves
- ½ teaspoons Ground Nutmeg
- ½ teaspoons Baking Soda
- ½ teaspoons Baking Powder
- ¼ teaspoons Salt
- ½ cups Milk
- FOR THE FROSTING:
- ¼ cups Unsalted Butter
- 8 ounces, weight Cream Cheese
- 1-¼ cup Confectioners Sugar
- ¾ cups Brown Sugar
- 1 teaspoon Vanilla Extract
- Gingerbread Sprinkles, For Topping
Preparation
Preheat oven to 350ºF.
In a large bowl, add butter, molasses, and brown sugar; cream well. Add eggs one at a time until well-combined. Add vanilla paste and blend until well-combined.
In a separate bowl, mix flour, cinnamon, ginger, cloves, nutmeg, salt, baking soda, baking powder, and salt until well-combined. Add dry ingredients to wet ingredients, alternating and ending with milk.
Place cupcake liners in a muffin pan and use an ice cream scoop to fill cupcake liners. Bake for 25–30 minutes or until toothpick comes out clean. Set aside and allow to cool.
In a large bowl, cream butter and cream cheese. Add confectioners sugar, brown sugar, and vanilla extract; mix until well-combined.
Use an offset spatula or piping bag to add frosting to cupcakes. Top with gingerbread sprinkles. Enjoy!
