TLC Cooking "Georgetown Cupcake Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting"

Georgetown Cupcake Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

This recipe is featured in Katherine and Sophie's book "The Cupcake Diaries: Recipes and Memories from the Sisters of Georgetown Cupcake."

INGREDIENTS

2‑3/4	cups all-purpose flour
3	tablespoons ground ginger
2	teaspoons baking soda
1‑1/2	teaspoons ground cinnamon
1/2	teaspoon ground cloves
1/2	teaspoon ground nutmeg
1/4	teaspoon salt
1‑1/4	sticks unsalted butter, at room temperature
1	cup packed dark brown sugar
3	large eggs, at room temperature
1‑1/4	cup molasses
For the Cinnamon Cream Cheese Frosting
4	tablespoons unsalted butter, at room temperature
4	cups confectioner's sugar, sifted
1/4	teaspoon pure vanilla extract
6	ounces cream cheese, at room temperature
2	teaspoons ground cinnamon

PREPARATION:

Line a standard cupcake pan with 12 paper baking cups and preheat oven to 350 degrees Fahrenheit.
Sift together all dry ingredients and set aside.
Cream together butter and brown sugar in the bowl of a stand mixer on high speed, 3-5 minutes, or until light and fluffy. Add the eggs, one at a time, beating slowly after each addition. Add the molasses, mixing until well incorporated.
Add one-third of the dry ingredients, followed by one-third of the water, and mix thoroughly. Repeat with an additional one-third of the dry ingredients and one-third of the water, and then with the final third of each.
Scoop batter into cupcake pan using a standard size ice cream scoop.
Bake at 350 degrees Fahrenheit for 16-18 minutes, or until a toothpick comes out clean.

Preparing the Frosting

Place all frosting ingredients in the bowl of an electric mixer fitted with the paddle attachment and beat until well combined. Frost cupcakes using a pastry bag fitted with a large tip, and decorate with a fondant gingerbread man or your favorite holiday decorations.

This recipe appears in: Christmas

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