These Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting are going to knock
your socks off… enjoy!
Hello my sweet Eighteen25 Friends!!! Alanna here from Two Sisters and A Story. Who doesn’t love a good holiday cupcake in your life?!?! This recipe has been one of my favorites for years!!! My cute sister introduced me to it and we fell head over heels for it, and so will you! It tastes like Christmas in your mouth. That being said… ENJOY
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Cupcake Ingredients
- 1/2 C Granulated Sugar
- 1/2 C Butter softened
- 1/2 C Molasses
- 2 Eggs
- 2 C all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground all spice
- 3/4 cup water
1.Heat oven to 375 degrees. Line regular cupcake tins with cupcake liners.
2. In a large bowl, beat sugar, butter, molasses, and egg in mixer on medium speed. In a different bowl combine all the dry ingredients, including the spices.
3. Alternately add dry ingredients and water in 3 batches, ending with dry ingredients
4. Spoon a 1/4 cup into each cupcake cups
5. Bake 15-18 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pan to cooling racks
Cinnamon Cream Cheese Frosting
- 1 Pkg ( 8 oz) Philadelphia Cream Cheese, soften
- 1/4 C butter, softened
- 2 tsp lemon juice
- 1 tsp ground cinnamon
- 1 tsp vanilla
- 4 C powdered sugar
- 1-2 tsp milk
In a medium bowl beat cream cheese, butter,, lemon juice, and vanilla until smooth. Slowly add in powdered sugar 1 cup at a time, on low speed until smooth. Beat in milk 1 tsp. at a time until spreadable.
Pipe or spread generously on top of each cupcake. Decorate with Ginger bread cookies (found ours at Sprouts) or decorate with candied cranberries and rosemary.
Store covered and in the refrigerator.
We hope you love them as much as we do!!!
With LOVE;
Alanna from Two sisters and a Story
Alanna from Two sisters and a Story
and check out these other delicious recipes of hers…
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Here are a few more sweet treats you can find on Eighteen25:
Alanna
Hello Eighteen25 friends! My name is Alanna Story. I am a wife, a mommy to 3 handsome and super energetic boys, who i adore! I love adventures, cooking, photography, all things beautiful, and believe it or not creepy crawly things ( with 3 boys you kind of have to learn to love them). I like to call myself the bowties_teatime girl on Instagram... As a mother to all boys i am learning to balance the dirt, messes, and rough housing with some more gentlemen activities too, like teatimes, cooking, and trying to see the beauty and good in this world.
Latest posts by Alanna (see all)
- Gingerbread Cupcakes With Cinnamon Cream Cheese Frosting - December 13, 2017
- Fall Leaf Cinnamon Lollipops - October 11, 2017
- Banana Bread with Cream Cheese Frosting - June 7, 2017
Yum. I made some similar frosting last month to go with some pumpkin spice cupcakes. I bet it tastes amazing with the gingerbread cupcakes.
How much molasses? 1/2 cup or something else?
Yes, 1/2 cup sorry about that. 🙂
Those are too pretty to eat!
Thank you for hosting. I love sharing with your readers and always find inspiration here. Have a blessed week! #OverTheMoon #WWBlogHop #ThursdayFavoriteThings
Where do you get the cake liners at?
Where do you get the cake liners?
I too, would like to find out about those gorgeous liners ! They look like a beautiful cocoa colored thin parchment paper. Please give us a hint where we can order some.! E.C. / S.C.
Amazon search tulip or lotus liners
How did you make the candied rosemary & cranberries?
Hey, so I have a typical go-to recipe that I use for candying peels or fruits – super easy, too.
All you need is:
Even portion of granulated sugar and water in a pot
Granulated sugar for dusting
Two small pots of water, brought to a boil
I just add two cups of sugar to two cups of water (just as long as it’s an even ratio of sugar to water) and bring it to a boil until the sugar is all melted. This will make a thin syrup. Let cool.
Meanwhile, bring a pot of water to boil. I generally flash-boil things 2-3 times each, depending on how strong the flavor is. I imagine you can flash boil the cranberries twice to maintain shape, and flash boil rosemary three times if you plan on making it edible.
Flash boil both separately for about 2-3 minutes, draining the water EACH time you flash boil (time consuming, but worth it.)
Next, pat everything as dry as possible, then add to the syrup mixture to coat evenly, then dust (or roll) in granulated sugar. Powdered sugar is usually too fine and melts into the syrup, so granulated sugar works best.
Hope this helps!
thanks for sharing!
How many does one batch make?
24
What kind of molasses do you use? I have some but it’s not at all sweet…we tried it on biscuits, YUCK. I’m thinking it would be okay in these since there’s sugar in the recipe?
Can’t wait to try these, they sound wonderful!
I used Grandmas Molasses in mine and they taste great.
I liked to know the answers that The ladies, Kathy and below have asked, as well. Thank you. 😊
I would love to know where you got the brown wrappers at.
Amazon has them search lotus or tulip liners
This recipe has just been added to my list of things to bake this season. Joining the rest of the readers, I will also appreciate if you can share with us where to find that stylish brown cupcake liner? Thank you for sharing this wonderful recipe.
I believe you can get them at Michaels, Joanne’s, or even hobby lobby!! 😊
While this still tasted good, I don’t feel like there is any way the cupcakes in the picture were made with this recipe. No matter how much Powdered sugar I added, the frosting would not stiffen up enough to hold shape like that. I ended up putting a layer on, putting it back in the fridge, adding another layer, etc. Unless there is some trick of the trade I’m missing, this cream cheese frosting recipe does not get fluffy enough to ever maintain it’s shape and is more of an icing.
I assure you, the recipe works perfectly and the cream cheese frosting firmed up nicely. 100% the best I have made. My new go to cinnamon cream cheese frosting.
Try some meringue powder. Hope it helps!
Such a pretty cupcake!! I will have to try!! I usually try to switch out the flour for whole wheat white pastry flour! I have a feeling they will be amazing!! Can’t wait to make these!!
When do you add water?? It’s on the ingredients list but not mentioned anywhere else… thanks!
When you add the flour
This look so good! Do you use this frosting for any other recipes?
WARNING: Do not follow directions to flash boil the cranberries. They pop and mush. I’ve now found many other recipes that suggest dipping in the simple syrup WITHOUT boiling first. Also rosemary boiled for 2 min twice, as suggested, loses its color and becomes a pale brownish green. Would skip flash boil of the herb as well.