Gingerbread Cream Cheese Frosting
This Gingerbread Cream Cheese Frosting is perfect for topping cupcakes for your holiday parties. I’ve added thin, crisp ginger cookies for a simply beautiful decoration to these mini cupcakes. It’s a festive, edible cupcake topper!
Ingredients
- 1 8 oz package cream cheese softened
- 1/4 cup brown sugar
- 3 tbsp molasses
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1 stick butter softened I prefer unsalted butter for baking
- 5 cups powdered sugar sifted
Instructions
- In the bowl of a stand mixer combine the softened cream cheese, butter, vanilla, molasses, and brown sugar.
- Sift together the powdered sugar, cinnamon, and nutmeg.
- Gradually add the sugar and spices to the cream cheese mixture and mix on high until smooth.
- If the mixture is too stiff you can add a tsp to a time of water or milk until the frosting is the right consistency for piping.
- Pipe onto your favorite cupcake and enjoy!
Notes
- To decorate these simple cupcakes, fill a large piping bag with the Gingerbread Cream Cheese Frosting and fit it with a large tip. Pipe a generous amount of frosting on each cupcake.