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Oct 12


Gingerbread Cupcakes with Cream Cheese Icing {Recipes for “Howl-oween”}

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Happy weekend! Besides the yummy, autumn-themed, gingerbread cupcake recipe you may want to bake up this weekend, I’m truly excited to also share with you some fun news! A little hint, it has something to do with these adorable Howl-oween printables made by Amy Locurto, over at Living Locurto, and the matching cookies below.


If you haven’t seen Amy’s site already, it’s a definite must see and must read…  It’s filled with craft, party, printable and recipe inspiration. Think Halloween treats to Candy Gumball Machines and Birthday Tags to Glow in the Dark Cotton Candy.  I know you’ll love it there.

Photo courtesy of Living Locurto

I’m thrilled to be her newest food contributor to the blog, and have shared my first post here.

A how-to on edible image cookies made of Amy’s free Happy Howl-oween printables.

You could leave them as is and serve…

or, use them as a sweet topper for these Gingerbread Cupcakes.

Either way, they’re fun and easy to make, and so delicious for fall or Howl-oween!





Gingerbread Cupcakes and Cream Cheese Icing {Recipes}

Gingerbread Cupcakes with Cream Cheese Icing

Yield: 12-15 cupcakes


    For the cupcakes:
  • 1 1/2 cups all purpose flour
  • 2 tablespoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 3 tablespoons molasses
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • For the icing:
  • 254 g (I block) cream cheese, at room temperature
  • ½ lb unsalted butter, at room temperature
  • 1 lb icing sugar


    For the cupcakes:
  1. Preheat the oven to 350 degrees Fahrenheit. Line muffin tin with cupcake liners.
  2. Sift together flour and spices.
  3. Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed, until pale and fluffy. Add the molasses and mix until combined. Add the eggs, mixing until all are incorporated, scraping down the sides of the bowl if needed. Add vanilla and mix. Gradually add flour mixture, beating until just incorporated.
  4. Divide batter evenly among cupcake liners, filling about 3/4 of the way full in each. Bake about 25 minutes or until a toothpick inserted comes out clean. Let cupcakes cool for 10 minutes and remove from muffin tin.
  5. For the icing:
  6. Cream the cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment. Slowly add the icing sugar and beat until smooth.
  7. Once your cupcakes are cool, ice them with a butter knife or large piping bag and tip of your choice.


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  1. October 13, 2012 at 5:19 am | Permalink

    Hi Marian, these are beautiful, the cupcake recipe looks delicious and the cookies are gorgeous and so perfect. Have a wonderful weekend xo

  2. October 13, 2012 at 7:38 am | Permalink

    This looks lovely!

  3. Holly
    October 13, 2012 at 7:43 am | Permalink

    Hey! So pretty! Do you prefer icing sheets or wafer paper? My husband and kids got me an edible printer and it came with both papers to try out. The wafer paper does wrinkle at the edges yes, but obviously you go around the edge with icing, but I find I like the taste of the wafer paper better? To me the icing sheets seem thick? Are they not melting into my icing enough? Am I doing something wrong whe I apply them maybe or are they suppose to be thick? Thanks!

  4. marian
    October 13, 2012 at 8:52 am | Permalink

    Hi @ Holly: Taste-wise I don’t really have a preference, but yes, I do find the wafer paper thinner than the frosting sheets. The wafer paper really melts right into the icing. In terms of working with either, I find the wafer paper more delicate as well. Hope that helps!

  5. October 13, 2012 at 9:24 am | Permalink

    These cupcakes are so cute! Love those sweet printables 🙂

  6. October 13, 2012 at 9:49 am | Permalink

    Love those printables! And the cupcake recipe is making me hungry! Always lovely Marian!

  7. Alicia
    October 13, 2012 at 10:24 am | Permalink

    Marian, I’ve wanted to make cupcakes a long time ago but there’s something I need help with. Which frosting to use??? I just want a simple frosting, but I dont know if I should use Buttercream or Cream Cheese frosting! Which should I use? Which one tastes better?

  8. Amber
    October 13, 2012 at 11:22 am | Permalink

    @ Holly:
    Hi Holly! I’m just wondering which edible printer you got? Looking for a recommendation… Or Marian, if you have any recommendations as well I’d really appreciate it. There seem to be so many options out there! Thank you! -Amber

  9. marian
    October 13, 2012 at 11:29 am | Permalink

    Hi @ Alicia: It’s hard to say which one tastes better because that’s a personal choice to make once you’ve tasted both, but buttercream is a classic icing for a cupcake, and cream cheese, well, has a touch of a cream cheese taste. I’ve got an easy buttercream frosting recipe in my recipe section too if you’d like to try it out.

  10. marian
    October 13, 2012 at 11:30 am | Permalink

    Hi @ Amber: There’s a link to one I use if you click over to the tutorial on Living Locurto’s site. Have fun decorating!

  11. Kelley {mountain mama cooks}
    October 13, 2012 at 3:46 pm | Permalink

    I love any kind of gingerbread! You always make everything look so gorgeous. Love those liners!

  12. October 13, 2012 at 6:00 pm | Permalink

    These are sooo pretty and cute. The gingerbread flavour sounds awesome in the cupcakes and cream cheese frosting = Mmm!

    Totally digging the Howl-oween too. Must go check out her site.

  13. October 13, 2012 at 8:49 pm | Permalink

    Congratulations on being a contributor to Amy’s site! Your gingerbread cupcakes look like a must try and I love Amy’s labels that you so wonderfully made into cookies!

  14. Maria Theresia
    October 14, 2012 at 2:22 pm | Permalink

    thies cupcakes get me in the Halloween moode,very cute.
    enjoy the rest of the weekend…..

  15. marian
    October 14, 2012 at 4:11 pm | Permalink

    Thanks for the comments! 🙂

  16. October 14, 2012 at 7:50 pm | Permalink

    Question, do you ever outline and flood your cookies with chocolate? If so, could you explain or show a tutorial? Or recommend what kind of chocolate to use? I’ve tried and every time the chocolate cools too fast and gets chunky, but I’ve seen photos of chocolate covered cookies…just never any recipes or directions.

  17. marian
    October 14, 2012 at 7:59 pm | Permalink

    Hi @ Elizabeth: I’ve only ever made chocolate trees (in terms of anything similar to cookies), but have never decorated cookies with chocolate, unless dipping them in chocolate counts.
    The trees we made are here: http://sweetopia.net/2011/12/new-york-cheesecake-recipe-christmas-cabaret-2011/
    Maybe try using a couverture, or tempered chocolate discs (the ones used to cover cake pops)? They don’t seem to cool too quickly. Hope that helps!

  18. October 14, 2012 at 11:36 pm | Permalink

    Oh these are so adorable! That brown doggie reminds me of my doggie 🙂

    Your work is always beautiful. I’ve long been an admirer of it!

  19. October 15, 2012 at 7:38 am | Permalink

    I love all things gingerbread, especially moist cupcakes. Sooo tasty. And is it totally sad that ‘howloween’ made me laugh? lol 😉

  20. October 15, 2012 at 9:06 am | Permalink

    Ohh I just love those!
    The tutorial on Amy’s site, Living Locurto, is just so so well written and described too, sweetie.
    I have to try out the recipe, I am sure it is just so so delicious.

    Much love, marian.
    xoxo..niner 🙂

  21. October 15, 2012 at 12:18 pm | Permalink

    oh yummy, I can smell the gingerbread now:)

  22. Teri
    October 16, 2012 at 10:47 am | Permalink

    Hi Marian, I was also interested in knowing which printer you use for edible images. Unfortunately when I went to the Living Locurti site I was unable to find the link to the printer. 🙁 can you tell me where else I may find the info? I’ve been researching a little bit on various printers but would prefer an endorsement or thumbs up on one from someone who uses them frequently.
    Thank you so much – and Love all that you do! Very inspiring!

  23. marian
    October 16, 2012 at 12:16 pm | Permalink

    Hi @ Teri: Here is the post where you can find the link to the edible printer; http://www.livinglocurto.com/2012/10/halloween-cookies/

    Happy decorating!

  24. Teri
    October 16, 2012 at 5:35 pm | Permalink

    Thank you so much Marian!

  25. October 16, 2012 at 10:08 pm | Permalink

    I love your cupcakes! Putting the cookies on top is such a fun idea. You’re so talented and I’m excited to be working with you:-)

  26. marian
    October 16, 2012 at 10:46 pm | Permalink

    @ Amy @ Living Locurto: The feeling is mutual!! xo

  27. Jackie
    October 17, 2012 at 11:38 am | Permalink

    Oooo! I’m going to try and make these! They sound so yummy!

  28. marian
    October 17, 2012 at 12:12 pm | Permalink

    Have fun, @ Jackie, I hope you like them!

  29. October 18, 2012 at 1:19 am | Permalink

    These are adorable Marian!
    Everything you bake and create is beyond CUTE!
    I love gingerbread!

  30. November 5, 2012 at 8:56 am | Permalink

    These look so cute! I will try them and post on my blog about them! UUUuh, can’t wait!

  31. November 9, 2012 at 10:28 pm | Permalink

    Great blogging event, have just posted you a recipe from my Vegan blog, where I published a very healthy recipe with tomatoes and tofu.

  32. Lisa
    December 9, 2012 at 4:01 pm | Permalink

    These cupcakes look delicious, but I just made them and I am disappointed. The recipe called for all purpose flour with no baking powder or baking soda. So I used self rising four and they still didn’t rise. Not a light and fluffy cupcake like I had hoped. I have opted for a buttercream frosting instead of the one listed. I will continue to search for a really great gingerbread cupcake.

  33. marian
    December 12, 2012 at 4:43 pm | Permalink

    @ Lisa: I’m sorry you don’t like them. They are a denser cupcake. The students at our school love them; we tested them numerous times.

  34. Frances L.
    December 14, 2012 at 4:04 am | Permalink

    Hi Marian, I came across your blog while I was searching for edible image tutorial. I loveeee…your tutorials and tips! I noticed that you have used both edible wafer paper and frosting sheet. I would like to purchase either one. Is there any differences? Any tips? Which do you prefer? Oh, I was thinking of making edible image cookie for the first time. Thank you! Love xoxo

  35. December 31, 2012 at 2:36 am | Permalink

    I loveeee…your tutorials and tips! I noticed that you have used both edible wafer paper and frosting sheet. I would like to purchase either

  36. marian
    January 20, 2013 at 7:38 pm | Permalink

    HI @ Frances L. and @ βιολογικά προϊόντα: I usually use wafer paper when the design already comes printed on it… For example, the designs at FancyFlours.com
    If I’m printing an image, I usually use frosting sheets, as they’re easy to come by and I do like the taste and texture. Hope that helps!

  37. February 5, 2013 at 7:53 pm | Permalink

    Hi Marian, the cupcake looks amazing hope you dont mind if i re-blog this.

  38. Tara
    December 8, 2014 at 6:49 pm | Permalink

    The cream cheese frosting recipes above for the 12 – 15 gingerbread cupcakes, is that enough frosting for just that amount or will I have a lot left over? I plan on doing a big swirl of frosting on topd I will be quadrupling the gingerbread recipe ans wanted to know if I needed to quadrupling the frosting too.

    • marian
      December 8, 2014 at 7:12 pm | Permalink

      Hi Tara,
      I would double the icing for sure. I usually have left over with this recipe. That being said I’m not sure just how high your swirl will be 😉
      If you make even more and have left over (icing) you can freeze it no problem.
      Happy baking!

  39. Tara
    December 10, 2014 at 10:34 am | Permalink

    Thank you for such a quick reply. I had no idea you could freeze butter cream frosting let alone cream cheese frosting.

    Thank you again!

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  1. […] out by the cream cheese icing that you can decorate and color to fit every occasion. Source Sweetopia Share : Pin ItTweet Posted by Miss Cupcake in Halloween Cupcakes, Thanksgiving Cupcakes and […]

  2. […] Bakes with autumn themes in mind, this recipe of a gingerbread cupcake is just filled with the most delicious spices you could possibly find at the spice store. In the cupcake itself is molasses, nutmeg, cinnamon and ginger which smells awesome and fills your house with delicious scents of Fall as you bake them. The spice is balanced out by the cream cheese icing that you can decorate and color to fit every occasion. Source Sweetopia […]

  3. […] Bakes with autumn themes in mind, this recipe of a gingerbread cupcake is just filled with the most delicious spices you could possibly find at the spice store. In the cupcake itself is molasses, nutmeg, cinnamon and ginger which smells awesome and fills your house with delicious scents of Fall as you bake them. The spice is balanced out by the cream cheese icing that you can decorate and color to fit every occasion. Source Sweetopia […]

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