Gingerbread Cupcakes with Cream Cheese Icing

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Ok, well, first of all…Vegetarian Ventures calls these “muffins” but a muffin does not have frosting.  So I am calling them cupcakes.

And second of all…these cupcakes are for those of us who don’t have the time or talent to make an entire gingerbread house.  Same great flavor – with cream cheese icing no less – with not nearly as much fuss.  We aim to please here.

Gingerbread Cupcakes with Cream Cheese Icing


4 oz. Butter
1/2 cup sugar
2 eggs
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tsp vanilla extract
1 tsp cinnamon
1 tsp all spice seasoning
1/4 cup milk
8 oz cream cheese, softened
1 1/2 cup confectioners sugar
1 squirt of lemon juice


Preheat oven to 400 degrees. Mix all dry ingredients in a large bowl and wet ones in a small. Grease a muffin tin or fill with liners. Fill liners about 2/3 full and stick in the oven. Cook for 15 t0 18 minutes.

While the cupcakes are cooling, prepare the icing! Just mix all the ingredients together and lather over the muffins. Sprinkle cinnamon or allspice on top of each cupcake.


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