[donotprint]Okay, there are SO many reasons why I love these cupcakes, and one particular reason that I am discussing gingerbread in what is not usually gingerbread season. First and most importantly, the cupcake part is a light, spicy, molasses and ginger bundle of wonderfulness. And the frosting. I barely have words for the frosting. Okay…here are some words: Cinnamon. Cream cheese. Sugar. Butter. All together in one frosting. You will have to resist the temptation to eat the frosting before it even makes it to the top of the cupcake…but try!
Here’s another reason: this cupcake recipe was born at the mouthwatering Georgetown Cupcake, whose first location was and is in the beautiful Georgetown area of Washington DC. And as a proud graduate of Georgetown University (English major, College of Arts & Sciences, Class of never-you-mind) this makes me love Georgetown Cupcake even more than I ordinarily would have.
There it is…my alma mater! Excuse me while I go sing the fight song. Please click here if you would like to join me! Which brings me to the other reason I am writing about gingerbread cupcakes, and that’s my dad.
Georgetown University, School of Business, Class of never-you-mind-that-either, and the most enthusiastic Hoya that I know. It was recently his birthday, and I wanted to make him a birthday dessert that he would love, and hard as this may be to believe, the guy is not a fan of chocolate. Nope. Crazy, I know. What DOES he love? Gingerbread. (This is all coming together, right? I always get there. Eventually.) So I made him these Georgetown Cupcake gingerbread cupcakes, and where did I get the recipe? They have a new cookbook! Yes!!
Which brings me to my last reason for loving these cupcakes…in this book I got to read not only about their amazing cupcake creations, but also about how they were inspired by their grandmother. My favorite recipe on this entire blog is the molasses cookie recipe I got from my own grandmother, and so this book struck such a chord with me. Which pretty much meant I HAD to give away a couple of copies of this one…and so here we go.
Leave me a comment telling me a favorite family recipe that you love. It can be cupcakes or pot roasts or even the peanut butter and jelly sandwich your mama made you when you were a kid. Then on Sunday I’ll post up two lucky winners of two wonderful Cupcake Diaries cookbooks. And in the meantime, if you get a hankering for gingerbread in the off-season, you can’t do better than this recipe!
This giveaway is now closed…but you can still enjoy making these cupcakes![/donotprint]
Serves: 12-16 cupcakes
- 2¾ cups flour
- 3 tablespoons ground ginger
- 2 teaspoons baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 10 tablespoons butter at room temperature
- 1 cup packed dark brown sugar
- 3 large eggs, room temperature
- 1¼ cups molasses
- 1 cup hot water
- 4 tablespoons butter at room temperature
- 4 cups confectioners sugar, sifted
- ¼ teaspoon vanilla extract
- 6 ounces cream cheese at room temperature
- 2 teaspoons ground cinnamon
- Cinnamon sugar for topping
- 1. Preheat the oven to 350. Line a standard cupcake pan with twelve paper baking cups. (Note: The original recipe calls for a 12 cupcake tin but I ended up with enough batter for 16 cupcakes, so you might have an additional pan ready as well!)
- 2. Sift together the dry ingredients except for the brown sugar and set aside.
- 3. Cream the brown sugar and butter together in a mixer for 3-5 minutes or until light and fluffy.
- 4. Add the eggs one at a time, beating well after each addition. Add the molasses, mixing until well-incorporated.
- 5. Add one third of the dry ingredients, followed by ⅓ of the water and mix thoroughly. Repeat, scraping down the bowl as needed. Add the last of the dry ingredients and the water and mix thoroughly. Batter will not be that thick - don't worry!
- 6. Scoop the batter into the muffin cups using an ice cream scoop and filling almost to the top. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean (start checking at 15 minutes.) Transfer to a rack and cool completely.
- Place all ingredients in a mixer fitted with the paddle attachment and beat until well-combined. Frost cupcakes with a knife, or with a frosting bag fitted with a large round tip. Sprinkle lightly with cinnamon sugar.
Recipe adapted just a little from THE CUPCAKE DIARIES