Gingerbread Muffins with Cream Cheese Icing

To celebrate finishing my first exam of finals week, I dedicated my afternoon to baking festive goods and listening to Christmas Elvis albums. And damn, it was perfect. There is something about baking that is just so relaxing and it was a perfect ending to three straight days of studying.

Anyways, If you haven’t been able to tell yet, I seem to have this weird thing for cupcakes/muffins. Something about how they are in miniature form and easy to take on the go gets me everytime. I guess what I am trying to say is that I do realize that 1/3 of my posts are about cupcake and muffins but they always turn out so damn good that I can’t help it!

On another note, I found the original recipe for this muffin in  Homemade by Yvette Van Boven which is a  ridiculously inspiring cookbook. She does the most amazing photography in this book which makes me want to recreate everything in it (which I hope to, at least admit, to do over Christmas break).

Anyways, this recipe has the perfect balance because the muffin itself isn’t super sweet which is why the tangy cream cheese icing compliments it perfectly. I’d recommend this recipe for some type of breakfast or to go with your afternoon tea. It’s simple, easy if you’re in a hurry in the morning, and goes perfectly with tea or coffee. Plus, these taste straight up like christmas so how could they possibly be bad?


Gingerbread Muffins

  • 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

Icing:

  • 8 oz cream cheese, softened
  • 1 1/2 cup confectioner 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.

Munch down while dancing to Elvis Christmas tunes. Or over coffee while watching recaps from Kid Rock on Diners, Drive-ins, and Dives (if you’re feelin’ American). Uh yeah.

16
Comment

38 Comments

  • Emtmb
    August 6, 2012

    Picture has baking soda but recipe calls for powder. Which one?

    • shellywest
      Emtmb
      August 6, 2012

      It should be baking powder! I originally got out the soda and switched them out.

      Hope that helps! And sorry for the confusion!

  • Ivy Dawkins
    August 9, 2012

    This is something wonderful and tasty to add to my recipe box. Thanks.

  • Sue Cetinski Ferguson
    August 10, 2012

    Should there not be ginger in the recipe?

    • jen
      Sue Cetinski Ferguson
      August 16, 2012

      lol i thought that too! Is there ginger in all spice, maybe?

      • shellywest
        jen
        August 16, 2012

        Hey Sue And Jen,

        So I looked back at the recipe I adapted this from (from the cookbook Homemade by Yvette Van Boven) and it does not in fact have any ginger in it. It is probably the all spice that gives it the gingerbread flavor (even though all spice is a dried seed/berry…it acts as a flavor combination of cinnamon, nutmeg, ginger, and cloves).

        Hope that helps!
        Thanks for stopping by my blog!

  • Sue Cetinski Ferguson
    August 16, 2012

    Thanks Shelly…I wondered if the allspice worked instead of the ginger:) I’ll give these a try..they look delicious

    • shellywest
      Sue Cetinski Ferguson
      August 16, 2012

      glad to hear it! Let me know how they turn out for you!

  • Eve
    August 27, 2012

    Hiya! This recipe sounds so yummy. Can’t wait to make them! I noticed your picture shows almond milk. Is there a difference in taste or texture when using the almond milk versus regular milk?

    • shellywest
      Eve
      August 27, 2012

      Hey Eve,

      I usually use almond milk for all my baked goods because that is what I usually have on hand. I personally don’t think it changes the flavor or texture unless the recipe calls for a thicker milk (heavy cream, whole milk, etc.).

      Hope that helps!

  • Candide.ca (@candeur)
    September 8, 2012

    Hi!
    May I review your recipe on my website and use your main photo as a result? I took pictures of steps 🙂 I would of course credit your recipe with a nice link

    • shellywest
      Candide.ca (@candeur)
      September 8, 2012

      Of course! Glad to hear I’ve inspired you in the kitchen!

  • k.
    September 15, 2012

    I just baked these! I have some friends coming over tonight and I wanted a light treat for them. I just need to add the icing! Nom nom nom! I had a little debate over the butter with my husband though.. i was a little confused about how to mix the dry and the wet when butter usually isn’t melted unless the recipe calls for it. I melted the butter after googling and finding that wet+dry mix recipes usually have oils or melted butter. Either way they came out really light and fluffy so even if I made a mistake it’s all good. XD

    I might make a blog post about these and link the recipe. If I do I might also add a norwegian translation of it, since my blog is in norwegian. Hope that’s ok!

    • shellywest
      k.
      September 16, 2012

      SO glad these came out well for you! I will look back and see how I did the butter for this recipe.

      I would love it if you did a blog post on them! Glad to hear I’ve inspired you in the kitchen!

  • Christie
    September 19, 2012

    These are wonderful! Nice job! Absolutely perfect recipe.

  • kanzensakura
    September 26, 2012

    These look amazing!!! I’m going to go through more of your blog. Thank you for liking my post tto!

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  • phoenixfitlife
    October 17, 2012

    I can’t wait to try these! I’m thinking of adding in some fresh grated pear [ I’m on a pear kick : ) ] and I was wondering if I should add more flour to make up for the added wet ingredient?? What would you suggest? Thanks so much!!

    • shellywest
      phoenixfitlife
      October 18, 2012

      Hmm…good question! If the pear ends up being super watering (are you planning to grate it?), I would suggest trying to ring out any excess water and then evaluate the dough after you add it in…if it’s thin then definitely add another 1/8-1/4 cup flour.

      Hope that helps! Let me know how it turns out!

  • NOLAchef
    October 23, 2012

    YUM!!!

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  • Buppi
    December 16, 2012

    These cupcakes look great & sound so easy to make. can’t wait to make these later on tonight![=

    • Shellywest
      Buppi
      December 17, 2012

      Let me know how they turn out for you!

  • Tasi
    December 18, 2012

    just wondering how many muffins this recipe makes? i’m planning on making these this weekend and i need at least 24 muffins.

    • Shellywest
      Tasi
      December 18, 2012

      I would double the recipe then! I’m thinking it made around 12 last time I made these.

      Hope that helps!

    • Jenna Milewski
      Tasi
      December 20, 2012

      Yes I was also wondering how much this recipe yielded. Anyone know??

      • Shellywest
        Jenna Milewski
        December 20, 2012

        It makes around a dozen. Hope that helps!

        • Jenna Milewski
          Shellywest
          December 20, 2012

          THank you! Should be enough for our holiday party:)

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  • Francesca
    December 26, 2012

    just made these cupcakes for my friend’s “pinterest party,” where each person brings a treat that they find on pinterest. I have to say, they are absolutely delicious! I just got a kitchen aid stand mixer for christmas, so this was definitely a great recipe to break it in with, too! I made two batches (I also used almond milk) , the first batch I softened the butter and the second i melted the butter. The second batch came out a little better, I think. The tops of the muffins were smooth and golden, whereas the first batch the tops were broken and a not as golden. However, they both tasted amazing. Also, for the frosting I added a bit of almond milk and a little vanilla extract. Great recipe! I’ll definitely be making these again!

    • Shellywest
      Francesca
      December 27, 2012

      Thank you for all the feedback! So glad you enjoyed them! I will be trying your frosting method next time I make these. : ]

  • Jessica
    February 4, 2013

    Ur recipe looks so delicious! I need to find egg free recipes, any way of swapping the eggs for something else? Sorry if that’s a stupid question!

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  • Colleen
    December 16, 2018

    It’s that time of the year, so I’ve got gingerbread on the brain! These cupcakes look yummy, moist and so perfect to enjoy on a December night. Dinner’s cooking and I’m clearly hungry… Gotta try these!

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