Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting & Butterscotch Glaze

by Charlie Rioux on December 20, 2012

gingerbread cupcakes
Holidays are the perfect source of baking inspiration. And one thing I love about Christmas season is gingerbread. Sweet, spicy and delicious! I wanted to make Christmas cupcakes this week, and gingerbread it was!

gingerbread cupcakes with cinnamon frosting

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting & Butterscotch Glaze

Adaptation of Gingerbread Cupcakes, Vegan Cupcakes Take Over the World

Print recipe

Ingredients:

  • 1 1/4 cups spelt flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp fine sea salt
  • 1/2 cup canola oil
  • 1/3 cup fancy molasses
  • 1/2 cup pure maple syrup
  • 1/4 cup soy milk
  • 2 tbsp plain yogurt (regular or vegan)
  • 1/4 cup crystallized ginger, finely chopped

Frosting:

  • 1/2 cup butter or butter flavored non-hydrogenated margarine (like earth balance)
  • 1/2 cup cream cheese (regular or vegan)
  • 1 tbsp soy milk
  • 1 tsp vanilla extract
  • 1/2 tsp maple extract
  • 4 cups icing sugar
  • 2 tsp ground cinnamon

Glaze (optional):

  • 1/8 cup soy milk or other non-dairy milk
  • 1/4 cup butterscotch chips

Directions: Preheat oven to 350°F. Line a muffin pan with cupcake liners. In a bowl, mix flour, baking powder, baking soda, spices and salt. In a second bowl, whisk oil, molasses, maple syrup, soy milk and yogurt. Add the dry ingredients and mix until smooth. Stir in crystallized ginger.

Fill cupcake liners 2/3 full. Bake for 25-30 minutes, or until a toothpick comes out clean. Transfer to a cooling rack and let cool completely before frosting.

To make the frosting, beat the butter and cream cheese together with a hand mixer. Beat in the milk, vanilla extract and maple extract. Add the icing sugar 1/2 cup at a time, then mix in cinnamon. Continue mixing for 5 minutes.

To make the glaze, heat milk on a small saucepan over medium heat until it starts to bubble. Remove from heat, add butterscotch chips and stir until melted and smooth. Let cool a little until it has the right consistency to drizzle on the cupcakes.

Makes 12 cupcakes.

 

gingerbread cupcakes with cinnamon cream cheese frosting

 

gingerbread cupcakes

These cupcakes were delicious. It will make your house smell like gingerbread christmas yumminess ;). The cinnamon frosting is perfect with the spicy cake. And how cute are they?!

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{ 1 comment… read it below or add one }

Anita Meyer December 28, 2012 at 3:46 PM

Thank you for posting this. My kids will surely love the cups.

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