Get the Recipe: Mini Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Yield: 32(approximately) mini cupcakes
Prep Time: 20 minutesmins
Cook Time: 15 minutesmins
Total Time: 35 minutesmins
Gingerbread cupcakes are full of flavor with ginger-spiced cake and sweet cinnamon cream cheese frosting. The mini size is perfect for holiday parties!
Preheat the oven to 350°F. Line a mini muffin tin with cupcakes liners. Set aside.
Whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a medium bowl. Set aside.
In a large bowl, mix together the melted butter, brown sugar, molasses, and egg.
Add 1/4 cup of the water to the melted butter mixture, then half the dry flour mixture, and stir. Repeat with the remaining water and dry mixture, stirring until thoroughly combined.
Fill prepared muffin tin with batter until each cupcake liner is halfway full.
Bake the cupcakes for 14 to 16 minutes, until a toothpick inserted in the center of one comes out clean. Remove the cupcakes from the oven, and transfer them to a rack to cool for 30 minutes.
Cinnamon Cream Cheese Frosting
Use an electric mixer to beat together the butter and cream cheese in a medium bowl until light and fluffy.
With the mixer on low speed, slowly add the sugar and cinnamon, beating well. Add the vanilla and beat until combined.
If frosting is not yet as a spreadable consistency, add the milk starting with one teaspoon and adding more if necessary. I only used about half a teaspoon.
Transfer frosting to a piping bag with desired tip. Pipe swirls on top of the cooled cupcakes. Or simply frost by hand. Garnish wish a sprinkle of cinnamon or gingerbread decoration.
Notes
Store cupcakes in an airtight container in the fridge for up to a week. Serve at room temperature.