These gingerbread cupcakes are the perfect sweet treat for Christmas! Each moist gingerbread cake is topped with cinnamon cream cheese frosting and adorned with a mini homemade gingerbread cookie!
WHAT YOU NEED all purpose flour baking powder ground ginger ground cinnamon salt unsulfured molasses egg unsalted butter light brown sugar powdered sugar meringue powder milk baking soda ground nutmeg ground cloves buttermilk dark brown sugar vanilla extract full fat cream cheese
1. Whisk together the dry ingredients and set aside. 2. Mix together the buttermilk and molasses. 3. With an electric mixer using the paddle attachment, cream together the butter and brown sugar until light and fluffy. 4. Mix in the eggs, one at a time, and then the vanilla.
5. Evenly distribute your batter among the 12 cups, filling them 3/4 of the way. Bake for 15-18 minutes or until a toothpick comes out with a few moist crumbs. 6. Let the cupcakes cool completely before frosting.
7. Cream together the cream cheese and butter. 8. Mix in the powdered sugar, one cup at a time, until fully combined. Mix in the vanilla and salt. 9. Fill your piping bag fitted with a large French tip and decorate your cupcakes in a swirl motion. Top with mini gingerbread cookies.