Gingerbread Cupcakes

We’re getting in all those last-minute holiday-themed desserts this week! You know that some flavors like pumpkin are pretty classic and can be enjoyed for long periods of time? Gingerbread I feel like is a December only flavor. Do you agree?

I love a good slice of Gingerbread or a cupcake will always satisfy the craving.


These homemade Gingerbread Cupcakes are moist and fluffy and topped with a cinnamon maple cream cheese frosting.

You might recognize that flavor, because I used it for my Moist Pumpkin Cupcakes, the frosting is just TOO good.

All of my cupcake recipes are oil-based cupcake recipes. I love oil-based cupcakes because it makes a very tender crumb and I often find it helps maintain the moisture in a cupcake.

It also makes the recipe SUPER easy because you’re throwing all the ingredients together in about 10 minutes.

INGREDIENTS
For the cupcake:

• ½ cup light brown sugar
• ¼ cup granulated sugar
• ¼ cup vegetable oil
• 2 large eggs
• ¼ cup molasses
• 1 teaspoon pure vanilla extract
• ¼ cup light sour cream
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cinnamon
• ¼ teaspoon cloves
• ½ cup milk

For the frosting:

• ½ cup unsalted butter, cold
• 8 ounces cream cheese, cold
• 3-4 cups powdered confectionary sugar
• 1 tablespoons maple syrup
• 1 teaspoon heavy whipping cream or milk
• ½ teaspoon vanilla extract
• ½ teaspoon cinnamon

INSTRUCTIONS

1. For the cupcakes: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
2. In a large mixing bowl, combine the sugars, vegetable oil, eggs, molasses and vanilla extract and sour cream. Beat on medium speed until the well combined. Scrape down the bowl as needed.
3. .............................................

for full instruction please see : beyondfrosting.com

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