I made these cupcakes for my family and they loved them!
Instead of making another batch of gingerbread men this year…why don’t you try one of these yummy cupcakes? Topped with a seasonal frosting, they are a crowd pleaser and new holiday favorite at our house.
As for the Egg Nog in the frosting, you can either use homemade or buy a bottle from the grocery store (next to the other dairy products this time of year).
This recipe makes 1.5 dozen cupcakes.
1 2/3 cups flour
1 tablespoon ground ginger
2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 cup sugar
1/2 cup molasses
1/2 cup vegetable oil
1/2 cup boiling water
1 (8 oz) package cream cheese, softened
2 cups powdered sugar
2 to 3 tablespoons prepared Egg Nog
A little cinnamon, pumpkin pie spice or nutmeg to garnish
Preheat oven to 350 degrees.
Fill 2 (12 count) muffin tins with cupcake liners (you’ll probably only fill 18 of them).
In a large mixing bowl, combine flour, ginger, pumpkin pie spice and baking soda with a whisk. In a second bowl, beat with an electric mixer the sugar, molasses, oil and egg until combined. Slowly beat the sugar mixture into the flour mixture. Pour boiling water down over the top of the batter and beat until it’s combined.
Fill your cupcake liners with batter.
Bake about 8 minutes or until a toothpick inserted into the middle comes out clean. Allow cupcakes to cool completely before frosting.
To make the frosting, beat the cream cheese, powdered sugar and egg nog with an electric mixer until smooth. Add more egg nog if the frosting is too thick and more sugar if it’s too thin.
Frost cupcakes and garnish with a little sprinkle of spice.
When not enjoying, store in the refrigerator.