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Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

Gingerbread cupcakes with Cinnamon Cream Cheese Frosting – perfect flavors for Christmastime!

(Original cupcake recipe courtesy of Baked by Rachel, frosting recipe by My Baking Addiction. Click on related link to see my post and also access Baked by Rachel and My Baking Addiction’s original posts.)

Ingredients

  • FOR THE CUPCAKES:
  • ¼ cups Butter, Softened
  • ½ cups Sugar
  • 1-½ cup All-purpose Flour
  • ½ cups Water
  • ⅓ cups Molasses
  • 1 whole Egg
  • 1 teaspoon Baking Soda
  • ¾ teaspoons Cinnamon
  • ¼ teaspoons Ginger
  • ¼ teaspoons Nutmeg
  • ¼ teaspoons Cloves
  • _____
  • FOR THE FROSTING:
  • 1 stick Butter, Softened
  • 2 packages (8 Oz. Each) Cream Cheese, Softened
  • 2 pounds Powdered Sugar
  • 1 Tablespoon Ground Cinnamon
  • 2 teaspoons Vanilla Extract

Preparation

Preheat your oven to 325 degrees (F), and line a 12-count cupcake pan with paper liners.

In a medium sized bowl, cream together your softened butter and sugar. Add in flour, water, and molasses. Mix well until combined, and add in egg, baking soda, and spices. Continue to mix until just combined.

Using a large cookie scoop, evenly fill your cupcake pan. Don’t worry if they don’t look very full – these cupcakes rise quite a bit.

Bake in preheated oven for 18-20 minutes or until a toothpick inserted comes out clean or with just a few crumbs. Let cool completely before frosting. Makes 12 cupcakes.

For the frosting:

Cream butter and cream cheese together with an electric mixer until well combined. Gradually add in the sugar until fully incorporated. Finally mix in cinnamon and vanilla. I used a Wilton 1M tip to frost the cupcakes.

2 Comments

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Jennifer Young on 7.25.2011

These were beyond delicious! I didn’t have any ginger (we just moved and my husband threw what I had away) so I added 1/4 tsp of pumpkin pie spice. You’d never know there was no ginger. I also but the frosting recipe in half and I still have enough left over to frost another 6 cupcakes. My husband said these are the best cupcakes I’ve ever made. I’ll definitely be making this again and again!

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scnycharlie on 12.9.2010

I can’t wait to try these, they sound sooo yummy!! Thanks for sharing ladies :)

5 Reviews

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prairieprincess on 12.12.2011

Good stuff!

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Jennifer Young on 7.30.2011

Just made my 2nd batch of these, this time with the ginger and man oh man where they incredible! My husband and son just devoured a bunch! Guess I’ll be making them yet again tomorrow :)

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hailey@nakedcupcakes on 12.22.2010

These were amazing! I have been enjoying them both for breakfast and after supper every days since I made them :) thank you!

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mrshale on 12.16.2010

This was the best frosting I’ve ever had (it makes enough to double the recipe of cupcakes…I had to freeze half of it cause this recipe makes too much!) I would recommend this to anyone.

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dishdiva on 12.15.2010

Delish! I did half the frosting recipe.

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