With the much anticipated return of the holidays, Thanksgiving and Christmas celebrations are in full swing. What better way to enjoy the season than to bake a delicious recipe that will quickly become a family favorite. 

This cupcake recipe is one of the most delicious I have ever baked, and there are no shortcuts or cheap store bought cake mixes. With both the gingerbread cake mix and the cinnamon frosting made from scratch, this recipe is a little time consuming, but well worth it in the end!

The prep time for this recipe is about 30 minutes and the baking time is 25 minutes. The recipe typically makes 24 cupcakes depending on how much the cupcake liners are filled. The cupcakes should be completely cooled after 25 minutes. Store them in an airtight container so they remain moist and the icing fluffy. 

Ingredients for the cupcakes:

• 1 ½ cups flour

• 2 tablespoons ground ginger

• 2 teaspoons cinnamon

• ¼ teaspoon nutmeg

• ¼ teaspoon ground cloves

• ½ cup brown sugar

• 1 cup granulated sugar

• 1 ½ cups butter

• 3 tablespoons molasses

• 4 eggs, at room temperature

• 1 ½ teaspoons vanilla extract

For the frosting:

• 4 cups powdered sugar (to double recipe, add 6-7 cups)

• 4 ounces cream cheese, softened

• 1 tablespoon cinnamon

• ½ teaspoon vanilla extract

• 2-4 tablespoons of heavy cream

Instructions:

• Preheat the oven to 350 degrees Fahrenheit  and line the muffin tins with cupcake liners.

• Whisk together the flour, cinnamon, ginger, nutmeg and cloves in a bowl. Set aside.

• In another larger bowl, cream the butter and the sugars together until light and fluffy. Add in the molasses and beat in until combined. Add eggs one at a time, beating after each one. Add in the vanilla.

• Gradually mix in the flour mixture with the butter and eggs mixture until combined.

• Divide the batter evenly among the cupcake liners and don’t be afraid to fill them up quite a bit, about ¾ of the way full. Bake the cupcakes for about 25 minutes until the toothpick comes out clean.

• Cool the cupcakes all the way before frosting. If not cooled, the icing will melt off the cupcake.

• Once completely cooled, you can frost them! To prepare the icing, beat the cream cheese until fluffy (about 2 minutes). Add in the vanilla, cinnamon, and 2 tablespoons of heavy whipping cream. Mix until smooth and well combined.

• Gradually mix in the powdered sugar. Add 1-2 more tablespoons of heavy cream to thin the frosting to a spreadable consistency. Use your favorite method for spreading icing to generously apply the delicious frosting on your cooled cupcakes! (Frosting recipe can also be doubled for extra as needed.)