02 Dec Budget Recipe: Gingerbread Cupcakes

About a month ago I sampled some treats from Georgetown Cupcake. Maybe you’ve heard of the shop, they have their own show on TLC, DC Cupcakes. In addition to the everyday flavors {vanilla, carrot cake, red velvet, etc}, they have tons of seasonal flavors as well. I’m not the biggest fan of gingerbread but I had to try the Gingerbread cupcake, which is described as “gingerbread cupcake topped with a cinnamon-infused cream cheese frosting topped with a fondant gingerbread man.”

It. Was. Amazing. The frosting was sweet without being too sweet and the gingerbread flavor wasn’t overpowering. However, at $29 a dozen, they’re a rare splurge. Being the thrifty chick I am, I decided to try my hand at creating the cupcake at home. I got a little help with the batter from the fabulous Betty Crocker, but the cream cheese frosting was whipped up from scratch.

Recreate this perfect holiday dessert with the steps below.

{mix according to directions and bake for 15-17 minutes}

{what you’ll need for the frosting: cream cheese and powdered sugar}

{continue to add powdered sugar to the cream cheese as necessary. i used about half of the box.}

{blend until ingredients are incorporated and creamy}

{frost and enjoy!}

I think I gave DC Cupcake a run for their money. They were scrumptious! And I’m not just saying that because I made them. My cousin absolutely hates gingerbread but she couldn’t resist having two cupcakes. The batch of frosting I whipped up was enough for the 12 cupcakes and I had some left over. Baking these definitely put me in the holiday spirit as the entire house smelled like gingerbread!