Gingerbread Cupcakes
Excerpted from The Prairie Girl Cupcake Cookbook
The Prairie Girl Cupcake Cookbook by Jean Blacklock
The most decadent and delicious cupcakes imaginable, from Toronto's favorite bakery!
Hardcover
Gingerbread Icing
- 1½ cups salted butter, at room temperature
- 6 oz (¾ of a 250 g package) brick-style cream cheese, at room temperature
- 2 Tbsp whipping cream (35% fat)
- 1 Tbsp dark molasses
- 2 tsp vanilla extract
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 6 cups icing sugar
Cupcakes
- 1 batch Dark Cocoa Cupcakes (link to the full recipe below)
- 1 batch Gingerbread Icing
- 1/4 cup small pieces of candied ginger, or candy gingerbread men, enough for 1 per cupcake
Gingerbread Icing
- Place the butter, cream cheese, cream, molasses, vanilla, spices, and 3 cups of the icing sugar into the bowl of a stand mixer and, using the whisk attachment, beat on low speed until all of the ingredients are combined, about 3 minutes. Stop the mixer twice to scrape down the sides of the bowl with a rubber scraper.
- With the mixer on medium speed, add the rest of the icing sugar 1 cup at a time. Stop the mixer twice to scrape down the sides of the bowl, folding from the bottom until everything is blended together. This should take about 5 minutes in total.
- Increase the speed to medium-high and beat the icing for an additional 4 minutes.
Cupcakes
