Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting topped with Mini Gingerbread Men

Merry Christmas to all my readers! Sorry I have been so MIA lately, I am just too busy to keep up.  I did a lot of baking this weekend so I have like 5 posts coming out soon!! These cakes are amazing and that's all I have the energy to say today!  Happy Holidays!!

Cupcakes - Adapted from - Melissas Munches
Yield: 22 cupcakes
Cupcake Ingredients:
1 1/2 Cups Flour
2 Tablespoons Ground Ginger
2 Teaspoons Ground Cinnamon
1/4 Teaspoon Ground cloves
1/4 Teaspoon Ground nutmeg
1 1/2 Cups Unsalted Butter (3 sticks), room temperature
1 1/2 Cups Sugar
3 Tablespoons Unsulphered Molasses
4 Eggs, room temperature
1 Teaspoon Vanilla
22 Gingerbread men

Cinnamon Cream Cheese Icing:
8 Ounces Cream Cheese, Softened
3 Cups Powdered Sugar
2 Teaspoons Vanilla
2 Teaspoons Cinnamon

Directions:

1. Adjust oven rack to lower-middle position and preheat to 350. Line muffin pan with baking cup liners.
2. In a large bowl, sift together flour and spices; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light, about 3 minutes. Beat in the molasses until incorporated. Beat in eggs one at a time. Beat in vanilla. 
4. Add flour and mix on low speed until just combined.
5. Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool on a wire rack 10 minutes, then transfer cupcakes to a wire rack to cool completely.
6. To make the cinnamon cream frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar until smooth. Add cinnamon and vanilla extract and beat until combined.
7. Frost and top with gingerbread men.

Spiced Pumpkin Cupcakes for Halloween

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I have a confession to make.  I have never made cream cheese frosting.  Big mistake, because now I love it!!  My previous philosophy was cream cheese was only meant to go on bagels, but now I know its delicious on cupcakes too!   A coworker asked me to make something with pumpkin in it, so I found this recipe and wanted to do a Halloween theme.  I wasn't thrilled with the pumpkin idea at first, but I figured then I wouldn't eat them.  Big problem, these cupcakes are so good I cant stop eating them.  Even my boyfriend cringed at the idea of a pumpkin cupcake with cream cheese frosting, but after one bite, he loved it and ate the whole cupcake!  The flavor in the cupcake is amazing with all the spices and pumpkin flavor.  Its a dense cupcake, almost muffin like, and not very sweet.  The cream cheese frosting adds a rich and creamy flavor and brings everything together perfectly.  This is a perfect fall treat, and the decoration is fun for Halloween!! 

Spiced Pumpkin Cupcakes - Adapted from Annies Eats

Yield: about 24-30 cupcakes

Ingredients:
2 2/3 Cups Flour
2 Teaspoons Baking Soda
2 Teaspoons Baking Powder
2 Teaspoons Ground Cinnamon
¼ Teaspoon Nutmeg
¼ Teaspoon Ground Cloves
1 Teaspoon Salt
1 (15 oz. Can) Pumpkin Puree
1 Cup Sugar
1 Cup Packed Brown Sugar
1 Cup Canola or Vegetable oil
4 Eggs

For the frosting:
8 oz. Cream Cheese
5 Tablespoons Unsalted Butter, room temperature
2 Teaspoons Vanilla

3 Cups Powdered Sugar, sifted

Directions:

1. Preheat the oven to 350. Line cupcake pans with paper liners. 
2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside. 
3. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. 
4. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
5. Fill the cupcake liners about 2/3 full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. 
6. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely.
7. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. 
8. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.
9. Enjoy!!