Okay, so… I know it’s been forever. Months, years, feels like my entire lifetime, actually. And I know in my “about me” I made this really ambitious claim that I would be updating a minimum of once a week, if not more. Yeah well.. anyone who knows me knows I tend to get sidetracked and busy and things don’t always go according to plan, but that’s fine, because I am officially back in business. And I mean honestly, that’s all that matters, right? New Years resolution (even though I don’t believe in New Years resolutions): I will not be a cupcake slacker any longer. Priorities are now set straight.


But moving on to the actual good stuff!! In honor of Christmas ( I really really really love Christmas), I made gingerbread cupcakes. Now, not only is this in honor of Christmas, but it’s also in honor of the super yummy gingerbread latte at Starbucks that I promise you will blow your socks off. It’s fantastic. I can’t decide if it’s as good as the eggnog, so I just switch back and forth between both of them, and it leaves me happy as a clam. I made a million of these cupcakes (more like 30…) for a holiday party at school, and it worked out great. I simply doubled the recipe, and then lightly sprinkled them with some red and white sprinkles, and voila! Perfection. Enjoy and happy cupcaking!


Oh, and a hint for the next post that will hopefully be up within a few days- smores.


  • Prep: 25 min. Bake: 20 min. + cooling
  • Yield: 12 Servings


  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 cup water
  • 1/2 cup molasses
  • 1-1/3 cups all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice

  • 1/3 cup butter, softened
  • 1 ounce cream cheese, softened
  • 1/4 cup packed brown sugar
  • Dash salt
  • 1/4 cup maple syrup
  • 1/4 teaspoon vanilla extract
  • 1 cup confectioners’ sugar


  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.
  • For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes. Store in the refrigerator. Yield: 1 dozen.


Side note: I didn’t have molasses, and honestly, it’s pretty expensive to buy for only one batch of cupcakes. Instead, I substituted maple syrup, and it was delicious. Some say that you can use 3/4 cup of packed brown sugar instead, but I didn’t want to do that because brown sugar was already in the recipe.

Categories: Uncategorized

One Response so far.

  1. Sabrina Olson says:

    If the Earth really had ended I would of been okay with these cupcakes being my last meal. They were the perfect mix of holiday deliciousness and perfection. The sprinkles really made them festive and brought the whole cupcake together. Bravo, bravo.

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