Gingerbread Cupcakes

“The thing about trains… it doesn’t matter where they’re going. What matters is deciding to get on.”- The Polar Express



Some festive cupcakes for the holidays! For those who don’t love gingerbread but love the spices, these cupcakes are for you. All of the flavor of gingerbread with none of the crunch, these cupcakes will give you holiday vibes in a cup-sized cake. The frosting sets off this cake with a cream cheese lemon spice flavor. The lemon flavor brings out the spices in the gingerbread and brings some “zing” to the cream cheese.



See the decoration post on how to make these gingerbread cupcakes look like a train.





Ingredients for Gingerbread Cupcakes

½ cup of sugar

½ cup of butter

½ cup of molasses

2 eggs

2 cups of flour

1 teaspoon baking soda

½ teaspoon salt

1 ½ teaspoons ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground allspice

¾ cup of water


Ingredients for Frosting

1 package cream cheese, softened

¼ cup butter

2 teaspoon lemon peel

1 teaspoon ground cinnamon

1 teaspoon vanilla

4 cups powdered sugar

1 to 2 teaspoons milk


Steps

  1. Heat oven to 375 degrees

  2. Beat sugar, butter, molasses, and eggs in a large bowl until combined.

  3. Stir in flour, baking soda, salt, and spices.

  4. Divide batter into 10 regular-sized muffin cups and 18 mini muffin cups

  5. Bake 15 to 18 minutes for regular-sized cupcakes. 11-15 minutes for mini cupcakes

  6. While baking cupcakes beat cream cheese, butter, lemon peel, cinnamon, and vanilla until smooth

  7. Gradually add powdered sugar and alternately in milk

  8. Decorate

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