Holiday cupcakes
I made Gingerbread cupcakes with cream cheese frosting and mint Oreo cupcakes. The original plan for the Oreo cupcakes was to make this recipe (hubby’s favorite) except to use the Trader Joe’s candy cane Joe Joe’s. The day of the party, the weather was nasty and I didn’t want to walk all the way to Trader Joes. So instead, I made the recipe (linked above) and added 2 tsp of peppermint extract to both the batter and the frosting.
Gingerbread Cupcakes (from Crazy about Cupcakes)
1/4 pound (1 stick) unsalted butter, at room temperature
1/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2/3 cup light molasses
2 tsp lemon zest
2 1/2 cups all-purpose flour – I use King Arthurs White Whole Wheat Flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1 1/4 tsp ground ginger
1/2 tsp ground cloves
1 cup sour cream
Preheat over to 375F. Insert liners into a medium cupcake pan.
In a large bowl cream the butter and sugars together with an electric mixer on medium speed until fluffy, 3-5 minutes. Add the egg, molasses, and lemon zest to the creamed mixture. Beat well.
In a separate bowl combine the flour, baking soda, cinnamon, ginger, and cloves.
Add portions of the dry ingredients to the creamed mixture alternating with portions of the sour cream, until they are completely integrated, about 30 seconds.
Fill the cupcake liners one-half to three-quarters full. Bake for about 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These are such an elegant treat especially for guests. I like using a cream cheese filling for them!
Yep, that’s how I’ve always seen it, with cream cheese filling. It’s definitely a great way to use up leftover frosting though. I’m sure any cream-cheese based frosting would be delicious.
I love the idea of an inside-out chocolate covered strawberry! I will definitely be trying this!
So pretty. I wonder if nutella would work too.
Michelle
http://oneordinaryday.wordpress.com/
These are so great! I love the idea (and the party theme is inspired). I posted a link for my edible crafts column to your blog at ediblecrafts.craftgossip.com. Hope to bring you a few more clicks! Thanks for sharing, Meaghan
Love it! I’m impressed by those that can keep “leftover” frosting around the kitchen – it’s usually eaten up by my housemates before any can be put away.
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hey jen,
i’m thinking of making these for dad’s fourth of july party, along with the strawberry and blueberry cupcakes and of course the layered cookie cake we made last year. i’ll let you know what everyone thinks of them!
-lindsey