Soft and tender gingerbread cupcakes are topped with cinnamon cream cheese frosting. Don’t forget to sprinkle additional cinnamon on top!
Just because the holidays are over, it doesn’t mean that we need to stop making all the gingerbread and peppermint stuff. Right? Well, that’s the philosophy at the Eva Bakes house anyway.
Before we left for the holidays, my rink hosted its annual ice show. Things were almost back to normal this year. We were able to perform groups numbers, and audience members were allowed. Last year, the ice show only consisted of solos, and I believe it was offered via a streaming service (no audience members were able to attend).
My pairs partner and skating bestie teamed up with me to perform a fun trio (as shared in a previous Skating Fridays post). One of our traditions is to have an adults-only skater celebration after the second evening of performances. While we didn’t have one last year, we did this year.
Obviously, I did not want to show up empty handed. So, I baked these gingerbread cupcakes. Because the recipe only made 12, I also baked some peppermint brownies. I saved one cupcake for the 3 of us at home to share, and we all agreed that while the cupcake itself was good, it was the cinnamon cheese frosting that had us oohing and ahhing. #teamcreamcheesefrosting
Thankfully, the holiday shows were a success, and the post-event celebration was just as fun. I won’t share what happened there, because what happened at the rink stays at the rink. 😉
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
- 1 and ½ cups all-purpose flour
- ½ teaspoon ground ginger
- 2 and ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 stick (8 Tablespoons) unsalted butter room temperature
- ½ cup brown sugar packed
- 2 large eggs room temperature
- ½ cup molasses
- ½ cup milk of choice
- 1 teaspoon vanilla extract
Cinnamon cream cheese frosting
- 1 8 ounce package cream cheese softened
- 8 cups powdered sugar
- 2 Tablespoons ground cinnamon
- 1 teaspoon vanilla extract
- 4-8 teaspoons milk of choice if needed
Bake the cupcakes
- Preheat your oven to 350°F. Line a standard muffin pan with cupcake liners and set aside.
- In a medium sized bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter with the sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add the molasses, eggs, milk and vanilla and mix well.
- Turn the mixer to low and slowly add in the in the dry ingredients. Do not over mix.
- Evenly divide the batter into your prepared cupcake liners, filling each one about ¾ full.
- Bake in your preheated oven for 19-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
Make the frosting
- In the clean bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the cream cheese on medium speed until smooth, about 2-3 minutes.
- Add in the vanilla, cinnamon, and 2 Tablespoons of the milk.
- Turn the mixer to low and slowly add in the powdered sugar about 1 cup at a time.
- Mix until you achieve your desired frosting consistency. If it's too dry, add more milk. If it's too runny, add more powdered sugar.
- I piped my cupcakes with a wide round tip and then sprinkled additional ground cinnamon on top.