Maple Gingerbread Cupcakes with Maple Cream Frosting!
While a lot of people relegate gingerbread to the holiday table, I love it during all the cold weather months: fall and winter combined.
I’ve received several requests for gingerbread cake over the years, and this one delivers. It’s more of a wholesome, hearty cake than a delicate bakery cake, but the frosting balances it all out. This is my kind of cake. The inside is naturally sweetened with maple and molasses, and spiced with my favorite warming spices. No mixer required!
Bring on the cream cheese frosting. Sprinkle cinnamon on top.
Maple Gingerbread Cupcakes with Maple Cream frosting
1 1/4 c. pastry flour
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
6 tbsp unsalted butter, softened
1/2 c. maple sugar
1/2 c. unsulphured molasses
1/4 c. milk, or whole milk yogurt
1 large egg, lightly beaten
1/2 tsp baking soda
1/2 tsp. baking powder
This frosting recipe is easily adapted to the taste you want. It all works together!
!/2 package cream cheese
1/2 stick of butter
1/4 cup -1/2 cup maple cream depending on sweetness
Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper muffin cups. Set aside.
In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, cloves, nutmeg and baking soda.
In a medium bowl, whisk the egg until lightly beaten. Add the maple sugar and molasses and whisk until combined, then whisk in the milk and melted butter.
Pour the wet mixture into the dry mixture and mix just until combined. ( I say it a lot and I’ll say it again, be careful not to over mix your batter. Nothing good comes from over worked batter.) Pour the batter into your prepared cupcake liners and bake for about 15-18 minutes. Insert toothpick into the middle of a cupcake and if toothpick comes out clean, the cupcakes are done.
Place the cupcakes on a cooling rack and let it cool completely. Wait to make the frosting until the cake has completely cooled.
To prepare the frosting: In a medium mixing bowl or the bowl of a stand mixer, combine the softened cream cheese and butter. Using a hand mixer or a stand mixer beat the cream cheese and butter together until fluffy. Then add maple cream and whip the frosting until it makes for a smooth and airy frosting that you’ll want to eat by the spoonful. And by want, I mean I do. I’m going to go out on a limb here and say that this gingerbread is great and all but that maple buttercream is seriously drool worthy. Put the two together and I can’t even be in the same room with this cupcake. It’s just that good!!