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CARLA HALL Gingerbread Cupcakes with Cream Cheese Icing

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These are the perfect cupcakes for Christmas!

1 teaspoons baking soda
1 1/4 cup all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon salt
1/4 cup butter (softened)
1/2 cup dark brown sugar
1/2 cup unsulfured molasses
1 large egg (lightly beaten)
8 ounces cream cheese (softened)
1/4 cup butter (softened)
2 cups confectioners sugar
1/2 teaspoon vanilla extract
1-2 tablespoons heavy cream (if needed)

Preheat oven to 350ºF. Line muffin tin with paper liners.
In a large bowl add the flour, ginger, cinnamon, nutmeg, cloves, allspice and salt and whisk to combine.
In the bowl of a stand mixer, add the butter and sugar and beat until light and fluffy, about 3 minutes. Add molasses and egg and beat to combine.
In a small bowl add 1/2 cup boiling water to baking soda and stir to dissolve. Add to the stand mixer and mix to combine. Add the flour mixture and mix until incorporated. Pour into cupcake liners until 2/3 full. Bake for 20 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes in the pan and remove to a wire baking rack to cool.
For the Cream Cheese Icing: in the bowl of a stand mixer add the cream cheese and butter and mix on medium-high speed to combine until smooth. Add the confectioners sugar, one cup at a time, and mix until smooth. Add the vanilla extract and heavy cream (if needed) to loosen the icing. Spread on top of cooled cupcakes.
Helpful Tip: Use assorted candies to mimic a gingerbread man or a gingerbread house!

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