Gingerbread Cupcakes with Spiced Almond Cream Cheese Frosting

makes 24 cupcakes


3 whole eggs
1 Tablespoon vanilla
2/3 Cup sour cream
2/3 Cup buttermilk
1/4 Cup vegetable oil
1/2 Cup molasses
1 teaspoon ground ginger
1/4 teaspoon cloves
1 box spiced cake mix (I used Duncan Hines)

2 sticks (1 lb) unsalted butter, slightly softened
1 block (8oz) cream cheese
1 Tablespoon vanilla
1 teaspoon almond extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 Cup heavy cream
4-6 Cups sifted powdered sugar

gingerbread man for garnish

1. Cupcakes: Preheat oven to 425 degrees. Prep cupcake pans with cupcake liners. Set aside.
2. In a medium bowl, stir together all the ingredients except for the cake mix, until thoroughly combined. Sift in the cake mix and stir until just combined (don't overmix, but make sure all the dry mix has been incorporated). Fill cupcake liners about half full, then bake for about 15 minutes (check and add time if needed, don't overbake! Should spring back when touched in the middle, but still soft). Let cool in cupcake pan for a minute, then cool on a wire rack until room temperature.

3. Buttercream: In the bowl of a stand mixer fitted with a paddle attachment, mix together butter and cream cheese on high speed until thoroughly creamed together. Add in vanilla, almond extract, cinnamon, nutmeg, and heavy cream. Mix together, then slowly add in the powdered sugar about a half cup at a time until frosting has reached your desired consistency. Add more powdered sugar to make it a harder consistency, and more heavy cream (a tablespoon at a time, if needed) to make it more of a thin consistency.

Fill piping bag with desired piping tip (I used a Wilton 1M star tip for these ones, but loved doing a large round tip recently with these). Pipe on frosting, then tip with mini gingerbread man.


Recipe source: Baking with Blondie Original

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