Monday, December 7, 2015

Gingerbread Cupcakes with Brown Sugar Cream Cheese Frosting #Baker'sSecret

Tender cupcakes bursting with warm gingerbread spice are topped with a fluffy brown sugar cream cheese frosting.

Well it's December and I'm not sure my life can get any busier. With Christmas only a few weeks away, the kids have been asking to make some Christmas desserts. We found these cute little gingerbread man sprinkles at our local bulk store and Queenie just had to have them, LOL. So we decided to make some gingerbread cupcakes and use them as garnish.

I've always loved to bake and I have the cake pans, cookie sheets and loaf pans to prove it. The problem is finding a way to store them, so they all fit nicely and don't make a mess when trying to take what I need out. That's why when I had the opportunity to try Baker's Secret new 5 piece Baker’s Secret Easy Store Set, I was extremely excited. I wanted to see how I could store 5 pieces in one little space saving set. Could it really help with locating the pans I needed to bake and would it help me stay more organized? 

I have to say YES!! I love how this set takes up only a small space in the drawer beneath my stove, yet it contains 5 essential baking pans. One 6 count muffin tin, a 4x8 inch medium loaf pan, an 8 inch square pan, a 9x13 inch cookie sheet and a 9x13 inch cake pan. Each piece has a non stick, metal spatula safe, coating and they all nest into one cute little compact space saving bundle. The pans also come with a lifetime warranty, which I think is fantastic!

Make sure to join Baker's Secret on Wednesday Dec 9th, for an awesome holiday Twitter Party!!! Click THIS link to RSVP at a chance to win some awesome prizes!

Gingerbread Cupcakes with Brown Sugar Cream Cheese Frosting

1/2 C butter, at room temperature
1/2 C firmly packed brown sugar
½ C molasses
1 egg
1/2 tsp vanilla
1/2 C boiling water
1 tsp baking soda
1 1/2 C flour
2 tsp cinnamon
1 tsp ginger
1 tsp cloves
1/4 tsp salt

Brown Sugar Cream Cheese Frosting
2/3 C cream cheese, room temperature
1/2 C butter, room temperature
1/2 C brown sugar
5 C powdered sugar
3 Tbs milk (more if frosting is too thick)

Preheat the oven to 350 degrees F and line muffin tin with paper cups.
Cream together the butter and brown sugar in a large mixing bowl until light and fluffy. Beat in the molasses, egg, and vanilla. In a small bowl, stir together the boiling water and baking soda until dissolved. Stir the water mixture into the molasses mixture.
Sift together the flour, cinnamon, ginger, cloves, and salt into a separate bowl. Whisk the flour mixture into the molasses mixture until combined.
Using a medium cookie scoop, scoop the batter into the prepared muffin cups. Bake the cupcakes for about 20 minutes; until a toothpick inserted in the center comes out clean. Remove from the oven and allow them to cool for 5 minutes before transferring them to a wire rack to cool completely.
Frosting- In an electric mixer fitted with the paddle attachment, cream together the cream cheese and butter until fluffy.  Mix in the brown sugar and cinnamon. Gradually add in the confectioners’ sugar, 1 cup at a time. Add in the milk and beat at high speed for 5 minutes; adding more milk if frosting is too thick. Frost cooled cupcakes and sprinkle with gingerbread sprinkles if desired.

Disclaimer: " This post is sponsored by World Kitchen. They you have compensated me both monetarily and with product. As always, opinions expressed on this blog are my own."

1 comment:

Lexie said...

These look and sound AMAZING!