Gingerbread Cupcakes with Pumpkin Frosting

This recipe has been featured in a post on The Recipe Girl blog: Kid Friendly Halloween Recipes

Print Print Recipe
Save Save Recipe

Gingerbread Cupcakes w/ Pumpkin Frosting

Yield: 24 mini cupcakes or 12 regular-sized cupcakes

Prep Time: 25 min

Cook Time: 20 min

Ingredients:

CUPCAKES:
5 tablespoons unsalted butter, softened
1/2 cup granulated white sugar
1/2 cup unsulfured molasses
1 large egg
1 large egg yolk
1 1/4 cups all-purpose flour
1 tablespoon Dutch process cocoa powder
1 Tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup hot milk

FROSTING:
One 8-ounce package of cream cheese, softened
1/4 cup canned unsweetened pumpkin purée
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
3 1/2 cups powdered sugar (more if you prefer to pipe the frosting on instead of spreading)

Directions:

1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners. Spray cupcake liners lightly with nonstick spray.

2. Cream butter and sugar with electric hand mixer. Add the molasses and the egg and egg yolk.

3. Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg, cloves and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into cupcake papers.

4. Bake for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.

5. In a large bowl, mix frosting ingredients with electric hand mixer. Spread onto cooled cupcakes, or pipe on with a piping bag and a tip.

Tips:

*To make things even easier, purchase a boxed gingerbread mix, prepare the cupcakes and frost w/ the homemade pumpkin frosting (these cupcakes will be better than the boxed mix though!)
*If your frosting is too thin, add more powdered sugar. If it's too thick, add more pumpkin puree.

Source: RecipeGirl.com (Adapted from AllRecipes)

Leave a Comment




10 Responses to “Gingerbread Cupcakes with Pumpkin Frosting”

  1. 1

    Jenny — October 23, 2009 @ 1:25 PM

    Adorable Lori! I bet they are delectable!

  2. 2

    ABowlOfMush — October 24, 2009 @ 8:38 PM

    These look so cute and fun! And super yum!

  3. 3

    Beatriz Garcia — October 26, 2009 @ 10:04 AM

    These look so yummy…even though I have to watch what I eat. But would love to make them for my girls, and family. Thanks for the recipe.

  4. 4

    Fran — October 28, 2009 @ 2:43 PM

    Lori,
    How did you keep the paper cup so white, and not oily? Also, what tip did you use for the icing?

    Thanks,
    Fran

  5. 5

    Kiley — October 30, 2010 @ 7:35 PM

    I didnt use the gingerbread cupcake base. I made a chocolate cupcake, and used this frosting for the top and everyone LOVED it! I added more sugar so I could pipe it, and just snipped the end off a plastic bag so I could get a more rounded piping. It looked awesome. Thanks!

  6. 6

    Julie E — July 17, 2012 @ 10:10 AM

    These look so yummy! May I ask what decorating tip you used to get such a pretty look?
    I know you made these quite awhile ago, but I found the link on pinterest!

    • Lori Lange replied: — July 19th, 2012 @ 8:12 AM

      I wish I could tell you… I’m away on vacation for the summer & don’t have my tips with me!

  7. 7

    Amber R — October 16, 2012 @ 8:00 AM

    I want to make these but I can’t find unsulfured molasses. Can I use regular molasses or not? Or is there another substitution?
    Also what is the difference between dutch processed cocoa and non?
    thanks

    • Lori Lange replied: — October 16th, 2012 @ 1:17 PM

      And regular molasses should be fine too.