Recipe: Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

The whole family has always been a fan of ginger- gingerbread man, ginger cookies, ginger tea! So gingerbread cupcakes was indeed a great twist to the family favourite especially with the tinge of spices such as cinnamon and cloves, it’s a ginger treat jam packed into a cupcake! For a darker shade of brown for the cupcakes so that they contrast with the colour of the frosting, use molasses or maple syrup to replace the sugar.

Ingredients

CUPCAKES

  • 1/2 cup olive oil
  • 1 cup of castor sugar (1/2 cup sugar + 1/2 cup molasses/maple syrup)
  • 1 egg
  • 1-1/2 cup all purpose flour
  • 1/2 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/2 cup boiling water
  • 1/2 tablespoon baking soda

Preheat oven to 170 degrees and line muffin tins with baking cups.
In mixing bowl, combine oil, sugar and add beaten egg until well mixed.
In a medium bowl whisk flour, ginger, cinnamon, salt, and cloves. Whisk into oil/sugar/egg mixture until well combined.
Boil water and remove from heat. Add baking soda and whisk into batter.
Fill baking cups and bake for 30 minutes. Set aside to cool completely before frosting

BUTTERCREAM

  • 1/2 cup butter (softened)
  • 1/4 cup of cream cheese
  • 1/3 cup dark brown sugar, packed
  • 1 pinch of salt
  • 1/8 tsp vanilla extract
  • 1/2 teaspoon cinnamon
  • 3 cups powdered sugar

In a large mixing bowl, whisk butter, shortening and cream cheese until fluffy.
Add brown sugar, salt, vanilla and cinnamon.
Continue mixing until well blended.
Gradually add powdered sugar 1 cup at a time, beating well after each addition.
Start frosting and top it with M&Ms or sparkles for the kids!

P.S. The brown ones are pumpkin pie muffins that I had made alongside with the gingerbread cupcakes as the recipes only yields 6!

The SABH is brought to you by Delicieux, The Hungry Australian, Dining With a Stud, The Capers of the Kitchen Crusader, and 84th & 3rd. This blog hop is open to all food bloggers. Check out other festive favourites HERE!

Australia, Baking: Cupcakes, Recipes, SABH

26 Responses to Recipe: Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

  1. Mmmm gingerbread cupcakes sound delicious!!! Very festive indeed.

    Thank you for joining us in the blog hop!

  2. Tenille says:

    I love cooking with ginger, it smells wonderful. Your cupcakes look great, and I love the frosting too.

  3. What a great idea – combing gingerbread with a cupcake. My kids would love these tasty treats.

  4. Lovely idea! I’m not generally a fan of cupcakes, but these have won me over.

  5. Pumpkin and Gingerbread – be still my heart! I’m a big molasses fan too so I go for the dark version every time. Thanks for joining the hop and sharing these!

  6. Wow! This looks so delicious!

  7. Courtenay says:

    Such a sweet idea! A good recipe to make with littlies too :)

  8. Ginger and cinammon is such a winning combination and your cupcakes look divine. Loving this festive blog hop and discovering so many great new blogs :-)

  9. they look really fabulous and what a cool flavour combo!

  10. Kirsty says:

    What a lovely combination of spices and the icing looks wonderful! I might have to make these for my hubby. Thanks for joining the Hop!

  11. Love it :) The colours are great and that icing sounds delicious!!

  12. Katie says:

    Everything about this appeals to me. Love gingerbread, love cream cheese, especially love cinnamon! Will definitely bookmark this recipe :) Merry Christmas!

  13. what a great recipe! huge fan of ginger tea ^^

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