Gingerbread cupcakes are full of flavor with ginger-spiced cake and sweet cinnamon cream cheese frosting. The mini size is perfect for holiday parties!
Holiday entertaining is my favorite. Everyone is ready to eat, drink and be merry, which means I have plenty of opportunities to bake for guests. This past weekend I made mini gingerbread cupcakes with cinnamon cream cheese frosting for my Christmas party. They were a hit!
This year was my first annual Christmas party. After moving from NYC to CT, I now have the space to entertain so why not do so? And what better time to do it than during my absolute favorite time of the year.
Christmas is without a question my favorite holiday. Yes, baking has something to do with it, but also the decorations, the music and the holiday cheer. Soon after I sent out my invitations, I began planning my menu.
These gingerbread cupcakes were at the top of the list. I remember wanting to make them last year, but ran out of time. After all, there is only so much baking one can do between Thanksgiving and Christmas! So I kept them on the back burner until this season.
These gingerbread cupcakes are simply delightful. Filled with plenty of Christmas spices (think ginger, cinnamon and nutmeg), the cake is soft and gingerbread consistency. I prefer the cake to be subtly sweet so the spices can be easily recognizable.
The frosting is where the sweetness comes in. This cream cheese frosting is out of this world. I couldn’t have asked for a better cupcake topping. It is sweet, creamy and flavored with cinnamon—complimenting the gingerbread cupcakes flawlessly.
The mini size was absolutely perfect for the party. Guests had no problem reaching for one (and sometimes two!) little cupcakes throughout the night. And the little gingerbread men garnishes added a little holiday flair to the dessert table!
Inspired by King Arthur Flour.