These spiderweb gingerbread cupcakes get points for both flavor and style with their easy and elegant cinnamon spiderweb design. Any recipe for gingerbread will work as a base for the cupcakes, but if you're looking for a little bit of an extra kick, add a small handful of candied ginger to the batter.
- 12 gingerbread cupcakes
- 1/2 cup (1 stick) softened unsalted butter
- 6 ounces softened cream cheese
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1-2 teaspoons whole milk
(Yields one dozen cupcakes)
Beat the butter, cream cheese and vanilla in a large bowl until smooth, then gradually add the powdered sugar and beat until frosting is light and fluffy. Ice the cupcakes as smoothly as possible with a knife or spatula, but leave about 1/4 cup of frosting in the bowl. Next, stir in the cinnamon and milk.
Once you've got enough milk in the mixture to thin it out a bit, scoop it into a plastic sandwich bag and cut a small hole in the corner -- this will be your pastry bag. Pipe a small dot of cinnamon icing onto the center of each cupcake, then draw two concentric circles. Next, use a toothpick to draw a line radiating from the center dot out to the edge of the cupcake. Repeat until the spiderweb design is complete.