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 :)