Gingerbread Cupcakes with Cinnamon Butter Cream Frosting

I must confess that I had never made Gingerbread Cake before this weekend. I had made Gingerbread cookies before, but not the cake.  We were having company over the weekend, so I wanted to make Gingerbread Cupcakes.  You see last Christmas I got the cute little cupcake sleds, and wanted to use them. Aren't they so cute?  Getting back to the  Gingerbread cupcakes, they turned out so well.  I didn't  want an overpowering ginger flavor, so I used an unsulphered molasses.  The recipe I used also had a tablespoon of chocolate cocoa, which gave a richness to the gingerbread flavor, without tasting really full of chocolate.  I made these for my friend's birthday, who isn't a fan of chocolate, and the cupcakes got rave reviews. Topping the cupcakes, I made a Cinnamon Butter Cream Frosting, which complemented the Gingerbread Cake. I didn't want a frosting that was competing with the  flavor of the Gingerbread. This Cinnamon girl loved the frosting.

I found this wonderful recipe on Cupcake Project, and it is the perfect Gingerbread Bread cake recipe.  The cupcakes rose nicely and didn't fall, and they were light and tasty. If you love Gingerbread, you'll love this recipe, and your kitchen will smell like Christmas in your kitchen, as they are baking.  Get your Christmas elves busy in the kitchen, making these fantastic cupcakes. Enjoy!

Gingerbread Cupcakes with Cinnamon Butter Cream Frosting

 From Cupcake Project 

Makes 12 cupcakes- Pre-Heat oven to 350 F

Ingredients:

• 5 T unsalted butter, softened
• 1/2 C white sugar
• 1/2 C unsulfured molasses
• 1 egg
• 1 egg yolk
• 1 1/4 C all-purpose flour
• 1 T cocoa powder
• 1 1/4 t ground ginger
• 1 t ground cinnamon
• 1/2 t ground allspice
• 1/2 t ground nutmeg
• 1/4 t salt
• 1 t baking soda
• 1/2 C hot milk  

1. Cream 5 tablespoons of the butter with the white sugar.
2. Add the molasses and the egg and egg yolk.
3. Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt.
4. Dissolve the baking soda in the hot milk.
5. Add the flour mixture to the creamed mixture and stir until just combined.
6. Stir in the hot milk mixture.
7. Fill cupcake liners 3/4 full.
8. Bake at 350 F for 20 minutes or until cupcakes bounce back when touched. 
   
   Cinnamon Butter Cream Frosting
   6 T butter, softened
   
   2 c powdered sugar
   
   1 t cinnamon
   
   1/4 more or less of milk I used Almond milk
   
   Beat butter with mixer until light and fluffy. Combine powdered sugar and cinnamon in separate bowl. Gradually add in powdered sugar mixture to butter, and beat until creamy and well combined. Add in milk until desired consistency. 

I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #46
 Stop by and say Hi to Brandie!