12 Cupcakes of Christmas: Gingerbread Cupcakes w/ Cream Cheese Frosting

1.

It could be an ornament...

To get the full scoop on the occasion I made these cupcakes for, check out my BFF Kimberly's post.  The girls got together for some good eats and to catch up during the holidays.  Being an unemployed, but soon-to-be brand new certified teacher, I opted to gift food love.  I whipped up some gingerbread cupcakes.  Thankfully, Wilton makes these adorable little Gingerbread sugar men, perfect for garnish, at a very affordable price.  They totally make this cupcake.

Gingerbread Cupcakes (adapted from Krystina Castella)

1 stick butter, softened

1/3 cup dark brown sugar

1/4 cup granulated sugar

1 egg, at room temperature

2/3 cup molasses

2 1/2 cups flour

1 1/2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1 cup sour cream

 (Directions (Makes 12 full cupcakes)

1. Preheat the oven to 350, and line one muffin tin with 12 liners.

2.  Using a stand mixer, cream the butter & sugar together.  The batter should look fluffy.  Add the egg and molasses, and beat well. 

3. In a separate bowl, mix flour, baking soda, cinnamon, and ginger. 

4. Add the dry ingredient mixture a little at a  time, alternating with the sour cream.

5. Fill each liner at least 3/4 full.  Bake for 16-18 minute,s or until you insert a stick (I use a plastic drink stirrer from the Hard Rock Cafe) and it comes out clean.

Cream Cheese Frosting (from the Cake Mix Doctor)

1 package cream cheese softened

1/2 stick butter softened

2 1/2-3 cups powdered sugar

2 teaspoons vanilla

1. Cream together the cream cheese and butter. Blend on low.

2. Add the powdered sugar, a little at a time. When the frosting begins to thicken, add the vanilla.