Plated dish holding creamy gingerbread cupcakes

Creamy Gingerbread Cups

Everyday Delicious
Serving Time Icon 40 min
Serves Number Icon Serves 12

Be sure to add this recipe to your list of holiday baking treats! A warm gingerbread cup filled with a fluffy subtly sweet creamy cheesecake filling is the perfect sweet treat to enjoy in the cold weather.

Prep 30 MIN

Cook 10 MIN

Ingredients:

Instructions:


Step 1

Preheat oven to 350˚F and prepare a mini muffin tin by greasing it with butter.

Step 2

In a large bowl, add butter and sugar. Beat with a stand mixer until smooth and creamy.

Step 3

Add egg, molasses and beat until fully incorporated.

Step 4

Add dry ingredients including flour, salt, baking soda, cinnamon, ginger, cloves and mix until fully incorporated.

Step 5

Roll out dough into balls and dip into sugar. Once rolled, place into mini muffin cups and press with your thumb to create an indentation. Bake for 10 minutes or until fully cooked.

Step 6

Meanwhile, prepare the filling by adding all of the remaining ingredients (cream cheese, pumpkin pie filling, whipped cream, powdered sugar) and whisk until creamy. Fill a piping bag and set aside.
 

Step 7

Once baked cups have cooled, pipe cream cheese filling into the cookie cups. Optional: Drizzle with a cranberry sauce and serve. (To make the sauce, in a small pot, add 1 cup cranberries, 1/2 cup of orange juice and 1/2 of sugar. Bring to a boil, strain and pour liquid into a squeezeable bottle).

Nutritional Facts

Amount per serving

Calories 327
Total Fat 15.4 g
Saturated Fat 9.5 g
Cholesterol 56 mg
Sodium 377 mg
Total Carbohydrates 45.2 g
Dietary Fiber 1.3 g
Total Sugars 25.7 g
Protein 3.5 g
Vitamin D 8 mcg
Calcium 38 mg
Iron 2 mg
Potassium 163 mg

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