Growing up, I didn’t really have a favorite childhood memory. Nothing really stood out. One thing I would have loved to do, as a child is to decorate gingerbread houses. Gosh that would have been dope!
In my teens and adult years, I have decorated numerous gingerbread houses and it’s now time for a change! I decide to bake Christmas Tree Gingerbread Cupcakes.These adorable gingerbread cupcakes are the perfect Holiday dessert recipe! They’re filled with so much flavor and topped with not only delicious vanilla cream cheese frosting, but with a Christmas Tree Gingerbread Cookie.
By the way, my low-key famous recipe for Gingerbread Cookies are so delicious and all you need is a mini Christmas Tree Cookie Cutter.
Do I need to make the Gingerbread Cookies on top?
The Christmas Tree cookies on top are totally optional, but I recommend to give these cupcakes that extra cuteness! I also added Christmas Chocolate Balls I found at my local Dollar Store on some of the cupcakes!
My Gingerbread Cookie recipe, makes plenty of dough, so I recommend cutting the recipe ingredients in half for these cupcakes. If you want to make the regular batch, you can! You can use half of the dough for the mini Christmas Tree Cookies and the other half for regular size cookies.
Tip: If making regular sized cookies, roll out the dough a little bit thicker (1/4 inch) than you would for the small ones.
By the way, if you don’t have a Christmas Tree Cookie Cutter, you can use any Christmas design you desire. Look at my designs below!
If I do make them, can I chill the cookie dough overnight?
Of course, if you make the gingerbread cookie dough, you can leave the rolled dough or dough in the refrigerator overnight. Just make sure it’s covered with plastic wrap! This prevents the dough from drying out.
What does the Gingerbread Cupcakes taste like?
If you love Gingerbread Cookies, it very similar in taste, however the texture is very soft and moist. These gingerbread cupcake have a big molasses flavor, with lovely sweet and warm spices.
You will love it!
How long do the cupcakes keep?
Store the cupcakes in an air tight container in the refrigerator where they should keep for up to 5 days. Look at my cute container below!
Let’s get started….
Prep Time: 20 minutes
Cook Time: 15 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 5 minutes
Yields: 12 Cupcakes
- 1 1/2 cups + 2 tbsp all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/3 cup molasses
- 1/2 cup of whole milk
- 1/2 teaspoon AC vinegar
- 1/2 cup dark brown sugar
- 1/2 cup unsalted butter, room temp
- 2 large eggs
- 1 tsp vanilla extract
Vanilla Cream Cheese Frosting
- 8 oz full fat cream cheese, room temp
- 6 tbsp unsalted butter, room tem
- 4 cup Powdered sugar
- 1 tbsp vanilla extract
- Pinch of salt
- Preheat your oven to 350F and line a cupcake tin with 12 cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves and set aside.
- In a small bowl, mix together the whole milk and AC Vinegar. Let it sit for 5-10 minutes to curdle.
- Then add molasses to milk mixture. Set aside.
- With an electric mixer, using the paddle or beater attachment, cream together the butter and brown sugar until light and fluffy. About 1-2 minutes.
- Adding one at a time, add in the eggs, then the vanilla extract.
- Add only a half of the dry ingredients, then the entire milk mixture butter mixture. Mix to combine with electric mixer. Then add the rest of the dry ingredients. Mix to combine.
- Separate your batter among the 12 cups, filling them 3/4 of the way. Approx 2 1/2 tbsp. Bake for 15-18 minutes or until a toothpick comes out with a few moist crumbs.
- Let the cupcakes cool completely before frosting. Approx 20-30 minutes
Vanilla Cream Cheese Frosting:
- Using an electric mixer on medium-low speed, beat cream cheese, butter, and salt in a large bowl until smooth.
- Add powdered sugar and beat on low speed until incorporated, then increase speed to medium and beat until light and fluffy, about 2 minutes.
- Scrape down sides of bowl, then beat in vanilla extract.
- Fill your piping bag fitted with a large French Tip and decorate your cupcakes with a horizontal swirl motion.
- Then top cupcakes with your cooled and set Gingerbread Christmas Tree Cookies.
Did you make this?
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