Gingerbread Cupcakes

These cupcakes exude elegance from their rich gingerbread base to the cinnamon cream cheese frosting. Topped with sugared cranberries and rosemary everything about these say Quality. And yet, they were incredibly easy to make! It was just as easy as if I were making gingerbread cookies or a regular cupcake. And the taste! A moist base with the bold signature gingerbread taste (which comes from combining 3 powerful spices and molasses in a single batter) and to die for frosting that is rich and spiced and pure heaven. I even ate the candied cranberries and they were scrumptious! Who would have guessed?

It’s a Christmas miracle!

They were still a little sour, but when I think of eating a fresh cranberry, I imagine biting a lemon. And these were more like eating a sour grape that is rolled in sugar. (Don’t eat the rosemary though, that was kinda gross.) And if your friends happen to think that you slaved for hours to create these impressive treats… I won’t tell if you won’t. It will be our little secret- my gift to you.

Merry Christmas, friend.

AuthorMackieDifficultyBeginner

Gingerbread Cupcakes
 ½ cup Sugar
 ½ cup Butter, soft
 ½ cup Molasses
 2 Eggs
 2 cups Flour
 1 tsp Baking soda
 ½ tsp Salt
 1 ½ tsp Ginger
 ½ tsp Cinnamon
 ½ tsp All spice
 ¾ cup Water
Candied Garnish
 ¼ cup Sugar, for rolling
 ½ cup Fresh cranberries
 7 sprigs Fresh rosemary
 Water
Cinnamon Cream Cheese Frosting
 8 oz Cream cheese
 ¼ cup Butter, soft
 2 tsp Lemon juice
 1 tsp Cinnamon
 1 tsp Vanilla
 4 cups Confectioners' sugar

Gingerbread Cupcakes
1

Preheat the oven to 375 degrees.

2

In a large bowl, beat sugar, butter, molasses, and egg on medium speed. In a separate bowl, combine the dry ingredients. Add half of the dry ingredients, all the water, then the remaining half of the ingredients. Spoon ¼ c of batter into a cupcake lined muffin tin. Bake for 15-18 minutes or until the toothpick comes out clean. Allow to cool completely.

Candied Garnish
3

Pour sugar into a shallow dish. Dip cranberries and rosemary in water, then roll in sugar. Set on a plate and allow to dry completely.

Cinnamon Cream Cheese Frosting
4

Beat the cream cheese, butter, lemon juice, and vanilla until smooth. Gradually add the confectioners' sugar and beat on low speed until smooth. Pipe a generous amount of frosting on top of each cupcake. Decorate with candied cranberries and rosemary.

Ingredients

Gingerbread Cupcakes
 ½ cup Sugar
 ½ cup Butter, soft
 ½ cup Molasses
 2 Eggs
 2 cups Flour
 1 tsp Baking soda
 ½ tsp Salt
 1 ½ tsp Ginger
 ½ tsp Cinnamon
 ½ tsp All spice
 ¾ cup Water
Candied Garnish
 ¼ cup Sugar, for rolling
 ½ cup Fresh cranberries
 7 sprigs Fresh rosemary
 Water
Cinnamon Cream Cheese Frosting
 8 oz Cream cheese
 ¼ cup Butter, soft
 2 tsp Lemon juice
 1 tsp Cinnamon
 1 tsp Vanilla
 4 cups Confectioners' sugar

Directions

Gingerbread Cupcakes
1

Preheat the oven to 375 degrees.

2

In a large bowl, beat sugar, butter, molasses, and egg on medium speed. In a separate bowl, combine the dry ingredients. Add half of the dry ingredients, all the water, then the remaining half of the ingredients. Spoon ¼ c of batter into a cupcake lined muffin tin. Bake for 15-18 minutes or until the toothpick comes out clean. Allow to cool completely.

Candied Garnish
3

Pour sugar into a shallow dish. Dip cranberries and rosemary in water, then roll in sugar. Set on a plate and allow to dry completely.

Cinnamon Cream Cheese Frosting
4

Beat the cream cheese, butter, lemon juice, and vanilla until smooth. Gradually add the confectioners' sugar and beat on low speed until smooth. Pipe a generous amount of frosting on top of each cupcake. Decorate with candied cranberries and rosemary.

Gingerbread Cupcakes

Thanks to Eighteen 25 for the recipe!

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