Gingerbread Cupcakes With Cinnamon Cream Cheese Frosting(Icing) // Christmas Recipe

Gingerbread Cupcakes With Cinnamon Cream Cheese Frosting(Icing) // Christmas Recipe

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting (Icing) | Christmas Recipe

Hi everyone and welcome back to my channel
Today I’m sharing with you another Christmas recipe, these are gingerbread cupcakes. They’re
full of spices, which will make your kitchen smell amazing, and they are topped with cinnamon
cream cheese icing. So if you would like to learn how to make these cupcakes before Christmas
then let’s get started.
First we are going to prepare the dry ingredients. Measure out some standard white flour into
a medium sized mixing bowl. I am going to be whisking all of the ingredients together
so it doesn’t need to be sieved but if you would like to you can give it a sieve. Add
equal amounts of both baking powder and baking soda to the bowl. To make these cupcakes gingerbread
flavour we are going to add Ginger, cinnamon, and nutmeg. As well as a dash of salt. Always
add a small amount of salt to your baking, it really helps to enhance the flavour. Whisk
all of the ingredients together until they are well combined and there are no lumps.
Set the bowl with the dry ingredients to the side while we prepare the wet ingredients.
Measure out room temperature butter and place into a clean mixing bowl. Add half of a cup
of brown sugar and using either a hand mixer or a stand mixer beat the butter and brown
sugar together until it is light a creamy. This should only take a few minutes.
Crack in one good quality free range egg and continue beating until well combined.
To get the really dark and spicy flavour of gingerbread these cupcakes have molasses in
them. Molasses is a liquid that comes from raw sugar, it has very strong flavour and
dark colour that will pair perfectly with the gingerbread flavour. Measure out the molasses
and pour it into the mixing bowl along with half a cup of water.
Beat the wet ingredients together. Don’t be surprised here if the mixture looks like
it has separated and won’t mix together properly. As soon as we add the dry ingredients
the batter will come together perfectly. Pour the dry ingredients into the mixing bowl and
begin to fold the mixture together. Only mix until you can no longer see any flour, over
mixing can cause the cupcakes to become dry and tough.
Divide the cupcake batter between 12 cupcake liners. I’ve found a 1/4 cup measure works
perfectly for this. Place into and 350f or 180c oven for 20-25 minutes or until the cupcakes
spring back when pressed. Leave to cool on a wire rack while preparing the icing.
In a clean mixing bowl add one package of room temperature cream cheese along with ground
cinnamon and good quality vanilla extract. I like to mix it together with a wooden spoon
first to stop the cinnamon from going everywhere. Switch over the a hand mixer or stand mixer
and beat together until smooth. Start to add a cup of icing sugar in at a time, beating
well in between each addition. Continue the process until you have used up all of the
icing sugar.
Transfer the icing to a piping bag, or alternatively you can spread the icing onto the cupcakes.
Pipe the cupcakes with the icing using which ever design you would like. I’m using a
wilton 1M tip which I will link in the information box if you are interested. I’m also topping
the cupcakes with these little gingerbread men which I think give it a nice touch but
you can leave that out if you would like.
Finally I’m adding a sprinkle of icing sugar to dust the cupcakes to give a snowy effect.
If you make these cupcakes, don’t forget to send me a picture and let me know how it
goes, I would love to see them. I hope you have a great Christmas. Take a look at this
peppermint bark recipe if you haven’t already, it’s a great DIY edible gift. Thank you
for watching and I will see you in my next video. Bye.


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