Gingerbread Cupcakes with Cream Cheese Frosting!
Oh my, these cupcakes are so amazing! They definitely fit right in during the winter season, but I could eat them all year round. They are that good. The cake is a very dense cake full of yummy gingerbread flavor. The frosting is delicious with cinnamon and cream cheese loveliness. Don’t tell anyone, but I might have snuck a few spoonfuls of frosting right out of the bowl. Let’s dive right in and make these delicious Gingerbread Cupcakes with Cream Cheese Frosting.
Preheat oven to 350 degrees. Line cupcake pans with 30 cupcake liners.
In an electric mixer, cream together butter and brown sugar on high until light and fluffy, about 3 minutes.
Add eggs, one at a time, mixing until combined.
Add molasses, 1 cup of flour, and all the other dry ingredients. Mix until combined.
Mix in 1/2 cup of HOT water. Add another 1 cup of flour and mix.
Add the remaining 1/2 cup of HOT water and 3/4 cup of flour.
Mix until combined. I love the color of the batter!
Using an ice cream scoop, scoop 1 scoop into each cupcake liner.
Bake in the oven for 19-21 minutes until a toothpick comes out clean in the center. Allow cupcakes to cool completely.
While the cupcakes are cooling, make the most delicious frosting ever invented! In an electric mixer, cream together butter and sugar for 2-4 minutes until light and fluffy.
Add the rest of the frosting ingredients to the bowl and mix until combined and fluffy.
Fight all of the urges in your body to eat the whole entire bowl of frosting right now! Once the cupcakes are cooled frost them any way you like. I have just smeared some frosting on with a knife and called it a day before but today I piped them all pretty with a piping bag.