Gingerbread Cupcakes With Cream Cheese Frosting

Gingerbread Cupcakes

Less than 10 days until Christmas! Are you ready for it? If you said yes you’re wrong, you haven’t made these cupcakes yet so once you do…then you’re ready for Christmas :). These cupcakes have perfectly decadent flavor and they taste just like a gingerbread cookie! The spices are warm and comforting, with the perfect gingerbread flavor that comes from blackstrap molasses. Then you pair the flavor of gingerbread with a decadent cream cheese frosting you know good things are bound to happen. I like cream cheese over your usually expected buttercream frosting, which I think would be a bit too sweet. Cream cheese frosting would be good on anything – I mean if I could pipe a huge pile of it over my bowl of oatmeal in the morning without gaining pound after pound I would.

Gingerbread Cupcake Recipe

For the gingerbread on these cupcakes, I used these mini molds. They are so much fun! I also used a Wilton #1 round tip for my piping bag – since it’s the tiniest I could find. Then the recipe I used is my Gingerbread Cookie recipe which also includes an icing recipe to go with it (keep in mind though since they are so tiny they will be more of a crisp cookie and not so soft and chewy). Baking with the family during the holidays is a tradition for us, so these cupcakes are always made with the assistance of the kids. Larger kids can man the bowl of a stand mixer, while younger kids can whisk their dry ingredients in a large bowl.

I only made a half batch but I still got tons of baby gingies. My kids couldn’t get over them! Who am I kidding? I couldn’t get over them either! I love everything tiny so I think baby gingerbread men will be a new Christmas tradition around here. And of course, if I’m going to be making them again they need these decadent cupcakes to go with them! So much fun and deliciousness together in one cute cupcake! You could even skip the frosting, dust them with snow powder (aka powdered sugar), and call them muffins!