Baking
new & improved.mini gingerbread cupcakes w. maple cream cheese frosting
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I’m still processing that Christmas is in exactly one week. This month, rather, this year, has flown by. It’s been a fantastic one, but I’m ready to see what 2013 has in store.
I went to my boss’ Christmas party this past weekend and was in charge of bringing mini cupcakes. Since I wasn’t completely satisfied with the gingerbread cupcakes I made for a friend’s party last year, I wanted to find a better recipe. This recipe was a definite winner–not a cupcake was left at the party. These little guys are perfect for an on-the-go breakfast or a quick dessert.
Snow at our work Christmas party!
from Caroline’s kitchen
mini gingerbread cupcakes w. maple cream cheese frosting
- prep
- 20m
- total
- 32m
- serves
ingredients
- Cupcake recipe :
- ½ cup unsalted butter, at room temperature
- ½ cup packed light brown sugar
- 1 egg, at room temperature
- ½ cup water
- ½ cup molasses
- 1⅓ cups flour
- ¾ tsp. ground cinnamon
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. ground ginger
- ½ tsp. ground nutmeg
- ¼ tsp. ground allspice
- Maple cream cheese frosting recipe :
- ⅓ cup unsalted butter, at room temperature
- 1 oz. cream cheese, softened
- ¼ cup packed light brown sugar
- Dash of salt
- ¼ cup maple syrup
- ¼ tsp. vanilla extract
- 1 - 1½ cups confectioners' sugar
directions
- Preheat oven to 350 degrees. Place liners in 24 cup mini muffin tin.
- For the cupcakes: In the bowl of a stand mixer with the paddle attachment, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses.
- In a large bowl, combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes.
- Fill muffin cups two-thirds full. Bake for 10-12 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.
- For the frosting: In the bowl of a stand mixer, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes.
