Gingerbread Cupcakes With Brown Sugar Icing

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How adorable are these cupcakes?! I'm such a sucker for a cute detail. I think I need some kids to bake for haha. I also love how these cupcakes taste so seasonal and festive! I cheated by buying gingerbread cookies since I made everything else from scratch. They'd be the perfect thing to make though if you also just made the cookies.

Cupcake Ingredients:

1/4 cup unsalted butter, softened

1/2 cup light brown sugar

1 egg

1/2 t vanilla extract

3/4 t cinnamon

1/4 t all spice

1/2 t ground ginger

1/4 t salt

1/2 t baking soda

3/4 cup all purpose flour

1/4 cup sour cream 

2 T hot coffee

Icing Ingredients:

1/2 cup unsalted butter 

1 cup brown sugar (packed)

1/4 cup fat free milk

2 cups confectioner's sugar (sifted)

1/2 t vanilla extract

Optional topping: 

Gingerbread cookies (I bought mine to save some time)

Cupcake Directions:

Preheat oven to 350 degrees. Spray a cupcake pan with coconut oil or whatever nonstick spray you use. 

In your mixing bowl, cream together the butter and brown sugar until combined (using a mixer on medium speed). 

Mix in the egg and vanilla and continue mixing on medium speed until smooth. 

Add the spices, salt, and baking soda. Mix until it is dispersed. 

Change the mixer to low speed and add in the flour and yogurt. Then, add in the hot coffee last. Continue mixing until it is all combined. 

Use a cookie scoop or spoon to divide the batter into the muffin tin. 

Bake for 18-20 minutes or until you can insert a toothpick in a cupcake and have it come out clean. Transfer the cupcakes to a cooling rack. Let them cool completely before icing. 

Icing Directions:

In a large pot, melt the butter over high heat until it starts to boil.

Add the brown sugar to the pot and bring it to a boil again. Once it starts bubbling, reduce to medium heat and continue to boil for 2 minutes. STIR CONSTANTLY and do not let it boil for longer than 2 minutes.

Add the milk and vanilla extract and return to a boil, stirring constantly. As soon as it begins to boil, remove it from heat.

Pour it into your mixing bowl and let it cool to room temperature. 

Once it is cooled to room temperature, add in the confectioner's sugar, one cup at a time. Mix with an electric mixer on medium speed for a minute or two. 

Spread it on your cupcakes and top with little gingerbread cookies if you wish.