Gingerbread Cupcakes

Gingerbread Cupcakes

I love Christmas and it is the only time I can give myself an excuse to get fat. I love cakes, cupcakes and cookies. I can't wait to make this gingerbread cupcake from bakedbyrachel. These moist gingerbread cupcakes with brown sugar cinnamon cream cheese frosting are the best. Can't wait to share these cupcakes with the rest of my family and friends.

Ingredients:

Cupcakes:

• 1/4C unsalted butter, softened (55gm)
• 1/2C light brown sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 3/4 tsp cinnamon
• 1/4 tsp all spice
• 1/2 tsp ground ginger
• Pinch of cloves
• 1/4 tsp salt
• 1/2 tsp baking soda
• 3/4C all purpose flour
• 1/4C sour cream or yogurt
• 2Tb hot water

Frosting:

• 171 grams cream cheese, softened
• 1/4C unsalted butter, softened
• 1/2 tsp vanilla extract
• 1 tsp cinnamon
• 1/4C brown sugar
• 3C powdered sugar, sifted
• Gingerbread cookies, for decoration

Directions:

1. Preheat oven to 350°F. Line a cupcake pan with 7 paper liners. 
2. In a large bowl or stand mixer, cream together butter and brown sugar. Mix in egg and vanilla, beating until smooth. Scrape bowl as needed. Add spices, salt and baking powder, mixing until just dispersed. With mixer on low, alternate additions of flour and yogurt, finishing with 2 tablespoons of hot water. Continue mixing until no streaks remain. 
3. Divide batter between prepared paper liners, using a large cookie scoop.
4. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in pan until easy to handle, then transfer to a wire rack to cool completely. 
5. In a large bowl or stand mixer, beat together cream cheese and butter until smooth. Mix in vanilla, cinnamon and brown sugar until just combined. Add powdered sugar in small batches, mixing well between additions. Transfer frosting to a large piping bag fit with a piping tip. Pipe as desired. Alternately a gallon storage bag may be used with the corner snipped off. Decorate with a small gingerbread cookie.