What better way to welcome the Christmas season than with a batch of these festive Gingerbread Cupcakes.
Preheat oven to 350 Degrees F. Line standard cupcake tin with cupcake liners. I ended up with about 33 cupcakes from this recipe. Set aside
In a medium bowl combine, flour, baking powder,ginger, cinnamon, nutmeg, cloves and salt. Whisk to mix together and set aside.
In a small bowl mix hot water and baking soda. Set aside.
In a large bowl mix, brown sugar, butter and vegetable oil together with a hand mixer until light and fluffy.
Beat in molasses until well combined.
Add baking soda/water mixture alternating with dry ingredients until well combined.
Mix in eggs one at a time until well combined .
Fill each cupcake liner with about 1/4 cup of the batter. Place in the middle rack of preheated oven and bake for about 18-20 minutes.
In a large bowl mix cream cheese and butter until smooth and creamy. Add Confectioner sugar a little at a time and beat until well blended.
Mix in caramel sauce until well combined.
Top each cooled cupcake with frosting.
Decorate with a gingerbread man, sprig of rosemary, and a drizzle of caramel sauce. Dust with a sprinkle of confectioner sugar if desired.
For the Caramel Cream Cheese Frosting I made my Homemade Salted Caramel Sauce and used about a 1/4 Cup of it in the frosting and drizzled more on the cupcakes.
*Make sure your Caramel is completely cooled before adding to frosting.
*Add more confectioner sugar to frosting as needed if it seems too runny.
For the Gingerbread men I made my gingerbread cookie recipe. You can also buy mini gingerbread men pre-made.
Links for Caramel Sauce recipe and Gingerbread cookie recipe are in the recipe directions.