Gingerbread Cupcakes With Cinnamon Cream Cheese Frosting

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1.Heat oven to 375 degrees. Line regular cupcake tins with cupcake liners.

Step 2

2. In a large bowl, beat sugar, butter, molasses, and egg in mixer on medium speed. In a different bowl combine all the dry ingredients, including the spices.

Step 3

3. Alternately add dry ingredients and water in 3 batches, ending with dry ingredients

Step 4

4. Spoon a 1/4 cup into each cupcake cups

Step 5

5. Bake 15-18 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pan to cooling racks

Step 6

For Frosting: In a medium bowl beat cream cheese, butter,, lemon juice, and vanilla until smooth. Slowly add in powdered sugar 1 cup at a time, on low speed until smooth. Beat in milk 1 tsp. at a time until spreadable.

Step 7

Pipe or spread generously on top of each cupcake. Decorate with Ginger bread cookies (found ours at Sprouts) or decorate with candied cranberries and rosemary.

Step 8

How to Make Sugared Cranberries

Step 9

Step 1. Line a 1/2 sheet pan with parchment paper and set aside.

Step 10

Step 2. Discard any cranberries that are bad/soft/squishy/brown.

Step 11

Step 3. Add 1/2 cup granulated sugar and the water to a small saucepan and stir to combine. Heat on medium-low heat until the sugar is dissolved, stirring occasionally. Remove from the heat when the sugar has dissolved and the simple syrup has slightly thickened.

Step 12

Step 4. Working in batches, add the cranberries to the simple syrup and stir to coat them completely. Use a slotted spoon to remove them from the syrup, let the excess simple syrup drip off, and transfer the cranberries to the prepared baking sheet.

Step 13

Step 5. Spread the cranberries in an even, single layer, they should not be piled on top of each other. Repeat until all the cranberries and rosemary are coated in the simple syrup. Let the cranberries and rosemary dry on the baking sheet at room temperature for 1 hour.

Step 14

Step 6. Line a second baking sheet with parchment paper and set aside.

Step 15

Step 7. Add the remaining granulated sugar to a bowl. Working in small batches, roll the cranberries and rosemary in the sugar to coat. Once they’re coated in the sugar, use a slotted spoon to gently transfer the cranberries and rosemary to the second prepared baking sheet. Add additional sugar as needed.