Mini Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

• Vegetarian

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed dark
  • 4 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 4 cups Confectioners' sugar
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 7/8 cup Butter, unsalted
  • 1 8-ounce package Cream cheese
  • 1 tsp Milk

• Liquids

  • 1/2 cup Water

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup (8 tablespoons) unsalted butter, melted
• 1/2 cup packed dark brown sugar
• 1/2 cup molasses
• 1 large egg
• 1/2 cup water
• 6 tablespoons unsalted butter, at room temperature
• 8-ounce package cream cheese, at room temperature
• 4 cups confectioners sugar, sifted
• 2 teaspoons ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 to 2 teaspoons milk

Directions

• 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.
• 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.