I seriously say this every year, but it seems especially true this year..I cannot believe it’s almost Christmas again. No joke y’all what in the world happened to the year? As a kid, December felt like the longest month ever waiting in anticipation for Christmas, now, as an adult yeah right, I’m so not an adult it’s always down to the wire trying to get all of my shopping done. Don’t even get me started on people who start announcing in October how many weekends there are left to shop, I don’t need that kind of pressure people, please simmer down. Buuuut, on a bright note, being this close to Christmas in my house means gingerbread men. It’s a family tradition to gather at my parents house and myself, my mom and the sisters all bake stuff our faces and decorate gingerbread men. As a cupcake aficionado I thought how awesome it would be to have the g-men in cupcake form, and whoa nelly are these ever awesome. This cake is teeming with gingerbread flavor, practically overflowing y’all in the best way of course, and these are soooo moist. The frosting, well it is absolutely the perfect sweet accent to this spice cake. I also found these super cute even with their slightly creepy smiles gingerbread men at Trader Joe’s that are perfect toppers. These are super fabulous, make them 🙂
With your butter and brown sugar…
Cream them together until smooth…
Add flour, baking soda, baking powder, salt…
Mix, mix, mix, then add your milk…
While your cupcakes are baking..for the frosting, put your butter, sugar, milk, and salt into your pan…
After cooling slightly, place in your bowl…
Mix, mix and we will pretend there is a pic of the cream cheese that has been added…
Then go to nosh city yes, I just said that on these cupcakes…
- 2 Sticks (1 Cup) of unsalted butter, softened.
- 1 Cup of Light Brown Sugar.
- 2 Eggs.
- 1 Cup of Molasses.
- 1 Tablespoon of Vanilla.
- 2 1/3 Cup of All Purpose Flour.
- 1 Teaspoon of Baking Powder.
- 2 Teaspoons of Ground Cinnamon.
- 1 Teaspoon of Salt.
- 1 Cup of Whole Milk.
- 3 Tablespoons of Unsalted Butter, Softened.
- 1 Cup of Brown Sugar.
- 1/2 Cup of Evaporated Milk.
- 1/8 Teaspoon of Salt.
- 3 3/4 Cups of Powdered Sugar.
- 10 Ounces of Cream Cheese, Softened.
- 3/4 Teaspoon of Vanilla.
- Preheat your oven 350 degrees F.
- Line 24+ (this recipe makes 32) cupcake tins with paper liners.
- With a handheld or stand mixer with paddle attachment, beat your butter and brown sugar together until light and fluffy.
- Add your eggs and beat in.
- Now add your molasses and vanilla extract, mix until well incorporated.
- Add your salt, baking powder, baking soda, and flour and mix until incorporated.
- Now mix in your milk.
- Fill your cupcake liners 3/4 full with your batter.
- Bake your cupcakes 18-20 minutes (I took mine out at 19) or until your cupcakes spring back at your touch. Let your cupcakes cool in the tins and take them out after 15 minutes.
- In a small saucepan on medium heat, melt your butter, brown sugar, salt and evaporated milk.
- Bring to a boil and remove from the heat, let cool slightly and pour into your mixing bowl.
- Now add your powdered sugar and vanilla and beat until well mixed.
- Now add your cream cheese and beat in until well incorporated.
- Cover and put in the refrigerator until it is completely cooled.
- I sprayed my measuring cup with non-stick cooking spray before measuring my molasses, it makes it so much easier to pour.
- You probably don't have to use whole milk in the cupcake batter, but it definitely adds flavor.
- While baking, these cupcakes do tend to sink in the middle, no worries, that's normal.