Gingerbread Cupcakes with
Brown Sugar Cream Cheese Frosting

Gingerbread Cupcakes with
Brown Sugar Cream Cheese Frosting

If you follow me on Facebook or Instagram, you’ve probably already drooled over these gorgeous gingerbread cupcakes. I made them during the fast of Tisha B’av, so I wasn’t about to photograph them, but I did talk about them, a LOT. The next day, I had just 3 cupcakes left, so I decided to do what any foodie/blogger would – share! It was hard not to gobble down the last of them before getting a good shot, they’re just THAT good.

Besides being incredibly moist, these gingerbread cupcakes are chock-full of warm autumn spices. I didn’t think my kids would go for the flavors of ginger and nutmeg, but I was SO wrong – they could not get enough. Not only that, my little cream-cheese-haters were licking the frosting off their fingers! I think I’m going to start whipping up sweet cream cheese concoctions and call them “frosting sandwiches.” It will make lunch a whole lot easier for me!

1 year ago: chicken lollipops 
2 years ago: cherry yogurt popsicles 

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30 thoughts on “Gingerbread Cupcakes with
Brown Sugar Cream Cheese Frosting

  1. this looks really good! Is the molasses very important though? Could I maybe substitute it with something else?

    1. Hi Ali, the molasses is very important in this recipe. It’s part of what gives the cupcake a gingerbread taste. Molasses can be easily found at almost any supermarket.

  2. I made the gingerbread cupcakes today and the flavor was amazing! I did find after I added the water my mixture was way too runny so I added another cup of flour and they turned out perfect. It really has me craving molasses cookies but with your combo of spices :)

  3. I am here to tell you all, I made these. And they were incredible. Im not a fan of gingerbread cause it combination kinda makes me sick. But these were positively delectable.

  4. Can I make the frosting parave by using tofutti cream cheese and marg, or will that alter the texture too much ?

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