Gingerbread Cupcakes with Maple Cream Cheese Buttercream
Cake:
1 spice or chocolate cake mix
1/4 cup all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup molasses
3/4 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
3 eggs
Maple Cream Cheese Buttercream:
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 cup light brown sugar
3 tablespoons pure maple syrup
8 ounces cream cheese, softened to room temperature
2 1/2 - 3 cups powdered sugar
3 tablespoons meringue powder
1 1/2 teaspoons vanilla
1-2 teaspoons maple extract
2-3 tablespoons milk, if needed
Garnish:
Crushed gingersnaps or whole cookies, gingerbread boys, cinnamon Gummi bears
Preheat the oven to 350. Line cupcake pans with 24 paper liners; place the cookies in the bottom of each.
In the bowl of your stand mixer fitted with the paddle attachment, combine the cake mix, flour, ginger, cinnamon and cloves. Add the molasses, milk, oil, vanilla and eggs. Mix on low to combine, then on medium for 3 minutes. Spoon batter into the cups, on top of the cookies, filling them 2/3 full.
Bake for 15-18 minutes, until a toothpick comes out clean. Cool completely on a wire rack.
To make the frosting, beat the butter, brown sugar and maple syrup with the whisk attachment for 4-5 minutes, until very light and fluffy. Add the cream cheese and beat for 1 minute until smooth. In a bowl, combine the powdered sugar and meringue powder. Add by spoonfuls to the mixer, while mixing on low. Add the vanilla, and beat for another 2-3 minutes, adding milk if needed, to achieve the right consistency.
Pipe the buttercream onto the cooled cupcakes. Garnish with crushed cookies or other cookies/candy.
Yields 24 cupcakes.
Recipe from Curly Girl Kitchen