Thanksgiving has come and gone, but the holiday recipes are here to stay. We still have a whole month of the holiday season to enjoy and I'm not going to let it go to waste. I don't remember a lot of gingerbread houses or gingerbread cookies from my childhood, but as an adult, I love the spicy-sweet combination of flavors you get from a really good gingerbread.
I had never made gingerbread at home before, but I knew that if I was going to try it, it really needed to be something special. I knew I wanted to use both ground and freshly grated ginger in order to bring that flavor to the front of each bite and have a little bit of spice linger on, and these cupcakes do just that. The molasses and maple syrup add just enough sweetness to balance the ginger and the whole wheat flour adds a bit of fiber.
If you're looking for something different to leave out for Santa this year, give these a go, you won't be disappointed!
Whole Grain Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes 12 Cupcakes
Ingredients
1 3/4 cup whole wheat flour
1/2 cup maple syrup
3/4 cup oil
3/4 cup molasses
2 eggs
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp fresh grated ginger
1 tbsp ground ginger
2 tsp cinnamon
1/4 tsp nutmeg
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tbsp cinnamon
Instructions
Preheat over to 350F.
In a medium bowl, mix together flour, baking soda, baking powder, salt and spices.
In a large bowl, whisk together maple syrup, molasses, oil, eggs and fresh ginger.
Mix wet ingredients into dry, just until combined, being careful not to over mix.
Divide batter evenly into a greased muffin tin, filling each 3/4 full.
Bake for 20-22 minutes.
While the cupcakes are baking, mix together cream cheese, powdered sugar and cinnamon. Once the cupcakes are completely cooled, top each with a swirl.
Enjoy!
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