Georgetown Cupcakes Gingerbread Cupcakes

One of my clients gave me a few of Georgetown Cupcakes (from DC Cupcakes on TLC) holiday flavors. Personally, I think their cupcakes are okay, I would never wait in that ridiculous line that you see on TV (although those lines are pretty much only there on the weekends). In fact, though I passed it everyday this summer on my way to work, I never once stopped in. All that said, their Gingerbread cupcake was one of the best cupcakes I have ever had. They were so good, I decided I would buy some to take to my families for Christmas. Then I thought about the logistics, I'd have to drive into DC on Christmas eve, buy a dozen, then get them down to Virginia Beach and hope they hadn't been smushed or something. I decided I would look for a recipe online to make them. Guess what?! It was one of the few recipes Georgetown Cupcakes has published. I thought for sure it wouldn't actually taste like the cupcake I had yesterday, but it did! If you like gingerbread cookies, be sure to try this cupcake recipe for Christmas.

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

INGREDIENTS

2‑3/4   cups all-purpose flour

3          tablespoons ground ginger

2          teaspoons baking soda

1‑1/2   teaspoons ground cinnamon

1/2       teaspoon ground cloves

1/2       teaspoon ground nutmeg

1/4       teaspoon salt

1‑1/4   sticks unsalted butter, at room temperature

1          cup packed dark brown sugar

3          large eggs, at room temperature

1‑1/4   cup molasses

1          cup of hot water

For the Cinnamon Cream Cheese Frosting

4          tablespoons unsalted butter, at room temperature

4          cups confectioner's sugar, sifted

1/4       teaspoon pure vanilla extract

6          ounces cream cheese, at room temperature

2          teaspoons ground cinnamon

PREPARATION:

-Line a standard cupcake pan with 12 paper baking cups and preheat oven to 350 degrees     

-Sift together all dry ingredients and set aside.

-Cream together butter and brown sugar in the bowl of a stand mixer on high speed, 3-5 minutes, or  until light and fluffy. Add the eggs, one at a time, beating slowly after each addition. Add the molasses, mixing until well incorporated.

-Add one-third of the dry ingredients, followed by one-third of the water, and mix thoroughly. Repeat with an additional one-third of the dry ingredients and one-third of the water, and then with the final third of each.

-Scoop batter into cupcake pan using a standard size ice cream scoop.

-Bake at 350 degrees Fahrenheit for 16-18 minutes, or until a toothpick comes out clean.

Preparing the Frosting

    Place all frosting ingredients in the bowl of an electric mixer fitted with the paddle attachment and beat until well combined. Frost cupcakes using a pastry bag fitted with a large tip, and decorate with a fondant gingerbread man or your favorite holiday decorations.

NOTE: if you've ever had a Georgetown Cupcake, you know the frosting is whipped, and super light and airy. To get your frosting this way, whip on high for at least 5 minutes!

Enjoy :)