Skip the Gingerbread Men and Make These Gingerbread Cupcakes

By Sugar Spun Run · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk the flour, brown sugar, baking soda, baking powder, salt and the spices (ginger, cinnamon, nutmeg, allspice, cloves).
3. Add the melted butter and oil and stir well. The batter may look dry, but all the flour should be moistened.
4. Mix in the molasses until well combined.
5. Stir in the egg, egg yolk and vanilla until thoroughly combined.
6. Add the hot water and stir until smooth, then mix in the sour cream until uniform, scraping the sides and bottom of the bowl.
7. Divide the batter among the liners, filling each about three-quarters full. Bake in the center of the oven at 350°F (175°C) for 18 minutes, until a toothpick in the center comes out clean or with moist crumbs.
8. Cool in the pan for 10 to 15 minutes, then move to a rack and let cool completely before frosting.
9. For the frosting, beat the cream cheese, butter, light brown sugar, vanilla bean paste (or vanilla extract), cinnamon and salt until smooth and creamy.
10. With the mixer on low, gradually add the powdered sugar until fully incorporated and smooth.
11. Spread or pipe the frosting over the cooled cupcakes.

Summarized from Sugar Spun Run's video. Watch it for the details.

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