The 12 Days of Christmas: Gingerbread Cupcakes

When I think of Christmas baking- thanks to my childhood, I think of gingerbread cookies almost immediately. The gingerbread cookie has a close recipe to the ginger snap cookie, which my family love dearly. So this year, on my cookie rampage and trying to not kill my family with dozens of cookies- I decided to make a gingerbread CUPCAKE!

Frost it with a white vanilla swirl, top it with a sprinkle of toffee and stick a holiday tooth pick in it. These were perfect to send with my husband for his last day at work and to bring to our family Christmas Eve get-together.




Our favorite part of family baking?
    Licking the beaters  > > >

Gingerbread Cupcakes 
with Maple Vanilla Butter Cream & Toffee Crumbles



1 Stick Margarine
1/2 Cup Packed Brown Sugar
1/2 Cups Molasses
1 Large Egg
1/4 Cup Hot Coffee
1 Teaspoon Vanilla Extract
1/4 Cup Vanilla Yogurt
1 1/2 Cups All-Purpose Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cloves
1 Teaspoon Cinnamon

3 Cups Powdered Sugar
1/3 Cup Cold Butter
1 Tablespoon Milk
1 Teaspoon Vanilla Extract
1 Teaspoon Maple Flavoring

Chocolate Toffee Bits

Preheat oven to 350 degrees. In a large mixing bowl or stand mixer, add margarine brown sugar, molasses, hot coffee, vanilla extract and vanilla yogurt. Blend together until smooth. Add flour and mix on a slow speed until combined. Add baking soda, baking powder, salt, ginger, nutmeg, cloves and cinnamon. Stir until batter is completely mixed and smooth. Place cupcake liners into a 12-count cupcake pan and pour batter into each slot, half-way full. Place into preheated oven and bake for 15 minutes. Remove from oven and onto a cooling rack until room temperature. 

To make frosting, add 3 cups powdered sugar to a medium-sized mixing bowl or stand mixer. Add cold butter and blend on a low speed until well mixed and crumbly. Add milk and stir until smooth. Add vanilla extract, maple flavoring and stir until completely smooth. Place frosting into a piping bag and squeeze over completely cool cupcakes. Cover with a light dusting of chocolate toffee crumbles and serve.


(About 2 Dozen Cupcakes- Frosts about 2 Dozen Cupcakes)





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Blog, Photos & all Recipes Copyright ©Amorie Keys, 2014 . (©Honey, I'm Home, & ©Leftover Legacies, ©Humbly Homemade, ©Broke Momma Cooks). All Photos and recipes are subject to copyright. Follow Honey, I'm Home on Facebook, Pinterest, Instagram & Twitter.