Mini Gingerbread Cupcakes with Mascarpone Frosting
Yield: 36 mini cupcakes
  • ½ cup butter, softened
  • ½ cup packed brown sugar
  • 1 egg
  • ½ cup water
  • ½ cup molasses
  • 1-1/3 cups all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 8 oz mascarpone cheese room temp.
  • ½ cup butter- room temp.
  • 3-4 cups powdered sugar
  • 1-3 Tablespoons milk or cream
  • 1 tsp lemon extract (or 1 T lemon juice)
  • candied ginger for topping
  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. (Mixture may be a bit lumpy at this point- don't worry!)
  2. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and cloves; add to the creamed mixture. Beat on low speed until well combined- but don't over-mix.
  3. Fill paper-lined mini muffin cups two-thirds full. Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean.
  4. Cool for 10 minutes before removing to a wire rack to cool completely.
For Frosting:
  1. Cream the mascarpone and butter until thick and well-combined. Gradually add the powdered sugar until thick and creamy. Mix in lemon extract or juice. If frosting seems too thick, gradually add milk if needed.
  2. Frost cupcakes and top with candied ginger.
Recipe by The Baker Chick at