Well, Sweet Treat Week is finally coming to an end with these gingerbread cupcakes. I now feel like a stuffed sausage from all the goodies, but they were so worth it. I will reform after New Years and get the extra fluff off that I have earned. Also make sure to come back on Monday when I will give you a healthy treat option to help counter balance out the sweet treats. I will also be sharing some ideas for gifts from the kitchen. Most of them are more on the healthy side and will be well appreciated by whoever gets them.
Several weeks ago it was a yucky weather day outside and I was in the mood to bake. I know, big surprise. So I thought of making gingerbread cupcakes and wanted to try out a recipe from Martha Stewart for Brown Sugar Cream Cheese frosting. I figured I’d use that to frost the gingerbread cupcakes. Then I needed a cupcake recipe. I wanted one that I could make using a cake mix. I found one in the Hello Cupcake Cookbook.
The recipe started of with a yellow cake mix and then you added spices and molasses along with the other ingredients to make it like gingerbread. I have to say, those cupcakes were a flop. Not tasty at all. It just tasted like a strange yellow cake. However, the brown sugar cream cheese frosting that I topped them with was good. Only thing I found with that frosting recipe is you need to use fresh brown sugar. My brown sugar was fairly fresh but I still ended up with a few clumps of brown sugar in the frosting. One of them happen to clog my decorating tip when I was piping on the icing.
After this experience I still wanted to find a gingerbread cake mix cupcake. I thought about altering the Hello Cupcake version and use a spice cake mix. Then I checked out “101 Gourmet Cupcakes in 10 minutes” by Wendy Paul from the library. By the way, I liked her book and it would make a great Christmas gift. Anyway, she had a gingerbread cupcake recipe in her book using a spice cake mix. The results with her recipe were so much better. This time I use good old regular cream cheese frosting to top them with. Now with both versions I put a cute gingerbread man cookie on top, from a bag of store bought cookies. But I also think they would be yummy with a little fresh orange zest on top if you want a more sophisticated look for your cupcake.Print
- 1 box spice cake mix
- 3 eggs
- 1/3 cup molasses
- 1/3 cup oil
- 1/2 cup milk
Brown Sugar Cream Cheese Frosting
- 1/2 cup butter
- 8 ounces cream cheese, softened
- 1 cup packed light brown sugar (make sure it is fresh)
Cream Cheese Frosting
- 1 (8 oz) package cream cheese at room temperature
- 1/4 C butter (1/2 stick) at room temperature
- 4 C sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
- 1 tsp vanilla
- Mix together cake mix, eggs, molasses, oil and milk.
- Pour into paper liners and fill 3/4 full. (I did 18 cupcakes)
- Bake at 350 degrees for 15-18 minutes until the cake springs back when lightly touched.
- Cool completely before frosting
- For the brown sugar cream cheese frosting – With a mixer, blend cream cheese and butter until smooth and creamy. Mix in brown sugar until creamy.
- For the cream cheese frosting – Mix cream cheese and butter until smooth and creamy. Mix in vanilla. Mix in powdered sugar, one cup at a time.