These gingerbread cupcakes will have you singing ‘Jingle Bells’ all the way to the kitchen.

By SHYANNE GRIFFIN

There is no time like the present to do a little holiday baking and these gingerbread cupcakes with cream cheese frosting will have you jingling all the way to the kitchen.

And don’t forget to leave one for Santa on Christmas Eve. Word on the street is that he loves these things!

WHAT’S IN IT

3 cups all-purpose flour

1 ½ teaspoons ground ginger

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon fine sea salt

½ teaspoon ground allspice

½ pound (2 sticks) unsalted butter, softened

1 cup packed light brown sugar

4 large eggs, room temperature

1 cup buttermilk

2 tablespoon light molasses

2 teaspoons pure vanilla extract

HOW TO MAKE IT

Position a rack in the middle of the oven and to 350 degrees.

Line 24 cupcake cups with paper liners. Sift flour, ginger, baking soda, cinnamon, salt and allspice, then set aside.

In a bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and brown sugar on medium-high speed for 3 to 5 minutes, until light and fluffy.

Turn the mixer speed down to low and add the egg, one at a time, beating well after each addition and scraping down the side of the bowl with a rubber spatula as needed

With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour mixture, mixing until just incorporated. Add the molasses and vanilla.

Remove the bowl from the mixer and using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. With a large ice cream scoop or a spoon, scoop the batter into the prepared cupcake cups, filling each about two-thirds full.

Bake for 20-25 minutes, until a cake tester is inserted in the center of a cupcake and come out clean. Let cool for 15 minutes in the pans, then remove to cool.

Cream Cheese Frosting

8 tablespoons (1 stick) unsalted butter, cut into chunks, at room temperature

Two 8-ounce packages cream cheese, cut into chunks, at room temperature

1 tablespoon pure vanilla extract

5 to 6 cups confectioners’ sugar

In a bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), beat the butter, cream cheese, and vanilla until smooth and creamy, 3-5 minutes.

Gradually add the confectioners’ sugar, beating until light and fluffy, 5-7 minutes.

Add ½ teaspoon ground cinnamon when you add the confectioners’ sugar to add a little spice!

Use a spatula or butter knife to spread the tops of the cupcakes generously with the cream cheese frosting. Sprinkle ground cinnamon on top if desired.

The cupcakes can be refrigerated for up to 2 days. Bring to room temperature before serving.