Holiday Baking: Gingerbread Cupcakes with Cream Cheese Frosting

December 11, 2017

In case you guys didn't already know, I'm a future soccer mom in training. I spent the weekend running errands, cleaning, decorating and baking. Seriously at least 50% of the gifts I plan on giving this year are baked goods. You can basically call me the next Martha Stewart, minus the jail time. 

My mom and I made the best gingerbread cupcakes with cream cheese frosting from a recipe I found on Pinterest. You guys can find the recipe for the cupcakes here and the cream cheese frosting we made was the one she linked in her post. 

Now mine were not nearly as beautiful as hers were, but I really wanted to share them with you guys. I'm pretty proud of my frosting ability, I won't lie. If you guys want to recreate this recipe make sure you go check out Sally's Backing Addiction for the recipe. I won't be including it here since I made no changes to the original. 

If you aren't a huge fan of gingerbread cookies I say you should still give these a shot. They aren't hard like a cookie usually is and the taste of the molasses and spices is more subtle and you can tone it down even more to your liking. 

I'm just going to take you through step by step with pictures. Enjoy! 

The wet ingredients

The dry ingredients

The butter and brown sugar creamed together

Add the rest of the wet, then dry ingredients. I also have no idea why this picture is so blue and I'm not skilled enough to fix it. #sorrynotsorry

Scoop into 12 cupcake liners. 2/3 of the way full.

Pop those in the oven for 20 minutes and make the frosting while you wait.

The ingredients, featuring my dough covered iPad.

Whip together the butter and cream cheese.

Add the rest of the frosting ingredients.

Let the cupcakes cool at least 20 minutes before frosting.

Voila! The finished product.

I hope you guys liked this type of baking post. I'd really like to try doing a few more of these before the holiday. 

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