@brighteyes847: Christmas Gingerbread Cupcakes with Creamy Cinnamon Swirls and Gingerbread Cookie Toppers RECIPE-COOKING WITH BRIGHT EYES Ingredients: For the gingerbread cupcakes: 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup packed brown sugar 1 large egg, room temperature 1/2 cup unsulphured molasses 1/2 cup buttermilk, room temperature 1 teaspoon vanilla extract For the creamy cinnamon frosting: 1 cup unsalted butter, softened 4 ounces cream cheese, softened 3 1/2 cups powdered sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1–2 tablespoons heavy cream, as needed For decorating: 12 small gingerbread man cookies 1/4 cup pomegranate arils 3–4 small fresh rosemary sprigs 2 tablespoons powdered sugar, for dusting Directions: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt until evenly combined. In a large mixing bowl, beat the softened butter and brown sugar for 2–3 minutes until light and creamy. Add the egg and beat until incorporated. Mix in the molasses and vanilla extract until smooth. Add the dry ingredients in three additions, alternating with the buttermilk. Begin and finish with the dry ingredients, mixing just until combined. Avoid overmixing to keep the cupcakes tender. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. To make the cinnamon frosting, beat the softened butter and cream cheese together for 2–3 minutes until smooth and fluffy. Gradually add the powdered sugar and cinnamon, beating on low speed at first. Add the vanilla extract and 1 tablespoon of heavy cream. Beat until fluffy, adding a little more cream if needed to achieve a smooth, pipeable consistency. Transfer the frosting to a piping bag fitted with a large star tip. Pipe generous cinnamon frosting swirls onto each completely cooled cupcake. Gently press one gingerbread man cookie into the frosting on each cupcake. Arrange small amounts of pomegranate arils and tiny rosemary sprigs around the cupcakes to create a festive Christmas wreath effect. Lightly dust the cupcakes with powdered sugar just before serving for a snowy finish. Arrange them on a white platter with extra rosemary and pomegranate arils for a beautiful holiday presentation. Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes Kcal: 485 kcal | Servings: 12 cupcakes

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Sunday 01 November 2026 13:49:58 GMT