‘Tis the time of jack o’ lanterns, spicy pumpkin pie and other festive holiday recipes, so I’d thought I’d share one of my new favorites with you in honor of All Hallow’s Eve! You can make these delicious gingerbread cupcakes with any type of frosting; I thought since I was was making them to help celebrate Halloween I would try a Pumpkin Cream Cheese frosting & they turned out great! You can decorate them with a little raw cane sugar like I did, or go for a little more festive look with Halloween sprinkles or candy corn.
Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting
1 1/2 cups flour
1 tsp. baking soda
1 stick butter, room temperature
1/2 cup dark brown sugar
3/4 tsp. ginger
1 tsp. cinnamon
1/2 cup molasses
1/2 cup sour cream
Mix flour and baking soda. In separate bowl, beat together butter, brown sugar, ginger, cinnamon, nutmeg, and salt. Beat in molasses, then eggs one at a time. Mix in sour cream until well blended. Pour into lined cupcake pan. Bake at 350 for 30 minutes, or until toothpick comes out almost clean.
8 oz package of cream cheese, softened
1/4 cup canned pumpkin purée
1/4 tsp ground nutmeg
1/2 tsp vanilla extract
3 1/2 cups powdered sugar (more if you prefer to pipe the frosting on instead of spreading)
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. Sprinkle with a little raw cane sugar on top for a little crunch, or place your favorite Halloween candy on top & enjoy!