One of my favorite parts of December are Holiday Parties! I can’t get enough of mistletoe, spiked egg nog, mulled cider, carols, and secret Santas, (I’m actually taking part in three this year!) Of course, the delicious bite-sized snacks and treats make these parties even better. I’m not hosting one until we move into a bigger place, but I’m planning on hosting a few small friend get-togethers so I get a chance to spread some cheer and show off my cute tree! If I were having a big party though, with a full dessert table- these cupcakes would be on it without a doubt.
The base of these cutie little cupcakes is a soft and fluffy gingerbread cake that is topped with a creamy mascarpone frosting and some candied ginger bits. The frosting is less sweet than normal buttercream and has just a hint of lemon added for a hint of tartness. It offsets the spices in the cake perfectly and the candied ginger is a sweet finishing touch.
This was actually my first time making gingerbread of any kind and I couldn’t be more in love with this recipe. I look forward to changing up the size and trying full size cupcakes or even a bundt cake. I also had never worked with mascarpone and think it is to die for. (if you want to splurge a little.) If not- cream cheese would also work in a pinch!
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Cupcake recipe adapted from: Taste of Home