Recipe | Holidaze Cupcakes



f-8 Last week I shared with you Blair’s amazing Eggnogg Martini. We made in addition these delicious cupcakes and an h’orderve platter that I’ll be sharing next week. I might be bias (a huge sweet tooth over here) but these were most definitely my favorite. Here’s how you can make Blair’s recipe..


1½ cups flour

2 tablespoons ground ginger

2½ teaspoons ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

1½ cups butter, softened

1 cup sugar

½ cup brown sugar

4 eggs, at room temperature

3 tablespoons molasses

1½ teaspoons vanilla extract


4 cups powdered sugar

4 ounces cream cheese, softened

1 tablespoon cinnamon

½ teaspoon vanilla

Heavy cream

To Make: Recipe makes 20 cupcakes

Preheat oven to 350 and line muffin tins with cupcake liners.

In a medium bowl combine flour, ginger, cinnamon, cloves, and nutmeg and whisk to combine. In another, larger bowl cream together butter and sugars until light and fluffy. Add eggs, vanilla, and molasses and mix until smooth. Gradually mix in the dry ingredients. Fill each cupcake liner ¾ full. Bake 20-25 minutes until a toothpick comes out clean. Allow to cool on wire racks.

For the frosting, cream together powdered sugar and cream cheese until smooth. Add cinnamon, vanilla and heavy cream 1 tablespoon at a time until desired consistency is reached. Spread frosting on completely cooled cupcakes and allow frosting to set up for one hour. Store in airtight container. Sprinkle with cinnamon and granulated sugar, or nuts if desired.


Photos by Harrison Albert

Leave a Comment