Today I decided to make these very festive and delicious Gingerbread Cupcakes topped with a Cinnamon Cream Cheese Frosting! Perfect to spread holiday cheer and share it with your loved ones at home this holiday season! This recipe turned out fairly well, however, there were a few alterations I would need to make for next time, which I will share down below.
For instance, it took 36 minutes to bake the cupcakes rather than 16 minutes. However, this could also be attributed to the fact that I used paper baking cups balanced on a baking sheet instead of a muffin tin. Some of the cupcakes also overflowed, so I would recommend splitting the batter amongst 16 or 18 cupcakes rather than 12 cupcakes. I also used fresh grated ginger instead of powdered ginger, as I always find it adds a little extra something special to the overall taste.
In terms of frosting, I used a large icing tip and frosted it in an inward circle around the cupcake before adding some chocolate sprinkles on top. You could also add a mini gingerbread person on top if you have them on hand either by making them from scratch or by buying them and it'll make it that much cuter!
Unfortunately, I didn't have any on hand and didn't feel up to making them myself and settled for the sprinkles, but they still turned out cute as a cupcake (haha ;)). As for the amount of frosting, it turned out to be the perfect amount to frost 12 cupcakes, so no need to worry about leftovers or having to make a second batch. Overall, this recipe turned out really well, as I was told by many of the cupcake eaters that it was one of the best cupcakes I have ever made! I hope you have fun doing some Christmas baking of your own. Have fun baking :)
Here is the name of the cookbook I used, "Cupcake Diaries" by Katherine Kallinis Berman and Sophie Kallinis LaMontagne. You can find it on Amazon.ca, Barnes & Noble, and Indigo.
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