Trying to think of last minute holiday desserts to make this season? Try this new take on the gingerbread cookie: gingerbread cupcakes. The recipe makes a dozen, so if you’re baking for a holiday party I recommend making mini cupcakes like I did for Christmas last year so that all your guests get a taste! This year I decided to go full out and bake a regular sized gingerbread cupcakes for a few friends!

Ingredients:

1/2 cup canola oil

1/2 cup sugar

1/2 cup molasses

1 egg, beaten

1-1/2 cup flour

1/2 tablespoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon salt

1/8 teaspoon ground cloves

1/2 cup boiling water

1/2 tablespoon baking soda

Cinnamon Brown Sugar Buttercream Frosting:

1/2 cup butter

1/4 cup shortening

1/3 cup dark brown sugar, packed

1 pinch salt

1/8 tsp. vanilla extract

3 cups powdered sugar

1/4 cup heavy whipping cream

Instructions:

1. Preheat oven to 350 degrees and line muffin tins with baking cups.

2. In mixing bowl, using whisk attachment, combine oil, sugar, and molasses; then add beaten egg until well mixed

3. In a medium bowl whisk flour, gingerm cinnamon, salt, and cloves. Whisk into molasses mixture until well combines.

4. Boil water and remove from heat. Add baking soda and whisk into batter.

5. Fill baking cups 2/3 full and bake for 25 minutes or until toothpick comes out clean when inserted. I baked my cupcakes for about 23 minutes. Make sure to grease the muffin tin prior to filling the cups.

6. Once cool, add the frosting and a dash of cinnamon sugar (cinnamon+sugar) for a decorative and delicious touch.

Frosting Instructions:

1. In a large mixing bowl, whisk butter and shortening until fluffy. Add brown sugar, salt, vanilla and cinnamon.

2. Continue mixing until well blended. Gradually add powdered sugar 1 cup at a time, beating well after each addition until you have a very thick gooey mixture.

3. On the highest speed of your mixture, stream in the heavy whipping cream pouring nice and slow until desired consistency.

Happy Holidays!