Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Merry Christmas Eve everyone! I hope you are all enjoying the day with friends and family. I am off to my boyfriend's annual Christmas Eve party in just a few hours. But first, I wanted to share one last holiday treat with you all. I have hardly left the kitchen in the past two days preparing for Christmas Eve and Christmas day. It was a lot of work, but definitely worth it. Santa will surely have his choice  of treats when he comes to my house this year!

You didn't think I would make it through December without sharing a Christmas cupcake, did you? These moist and flavorful gingerbread cupcakes are topped with a sweet cinnamon cream cheese frosting. They are the perfect cupcake to share with friends and family this holiday season.

I hope that you all have a very merry Christmas! 

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Cupcakes from Martha Stewart Cupcakes, Frosting from Georgetown Cupcake

Cupcakes:
1 1/2 cups all-purpose flour
2 tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 tbsp unsulfured molasses
4 eggs, at room temperature
1 tsp vanilla

Frosting:
4 tbsp (1/2 stick) unsalted butter, at room temperature
6 tbsp cream cheese, at room temperature
2 tbsp cinnamon
4 cups powdered sugar
1/4 tsp vanilla

Cupcakes:
Preheat oven to 350 degrees. Line 22 standard muffin tins with paper liners. Set aside.
In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg and cloves. Set aside.
In a stand mixer, beat together the butter and sugar until light and creamy. Add the molasses. Beat until fully combined. Add the eggs, one at a time, mixing until combined. Add the vanilla and continue to mix until fully incorporated.
With the mixer on low speed, slowly add the dry ingredients to the bowl. Mix until combined.
Divide batter evenly among prepared tins, about 3/4 full. Bake for about 25 minutes or until an inserted toothpick comes out clean.
Allow cupcakes to cool in tins for about 10 minutes. Transfer cupcakes to cooling rack to cool completely.

Frosting:
In a stand mixer, combine all ingredients in bowl and mix on high speed until light and creamy. Transfer frosting to piping bag and pipe onto cooled cupcakes.

Enjoy :)