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Gingerbread Cupcakes

Large Family Make-Ahead Gingerbread Cookie Cups | Cupcakes for a Big Family

Jamerrill Stewart
Create the perfect holiday treat with the Large Family Gingerbread Cookie Cups recipe. These cookie cups look similar to muffins, but they have a crispy crunch to them with the perfect cheesecake filling center that your family will love.


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Prep Time 25 minutes
Cook Time 10 minutes

Ingredients
  

Cookie Cup Ingredients:

  • 1 1/2 cups butter softened to room temperature
  • 2 cups packed brown sugar
  • 2 egg
  • 6 TBSP molasses
  • 4 cups flour
  • 5 tsp ground ginger
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Small pinch of cloves
  • 2 tsp baking soda
  • 4 tsp cornstarch

Cheesecake Ingredients:

  • 24 oz cream cheese softened to room temperature
  • 2 cup powdered sugar
  • 1 1/2 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger

Instructions
 

  • Preheat oven to 350 degrees. Coat two mini cupcake pan with cooking spray.
  • Cream butter and sugar together until light and fluffy.
  • Add the molasses and egg, beat until well combined.
  • In a separate bowl, combine the dry ingredients, then to the wet ingredients and mix until fully combined.
  • Make balls of about 2 tbsp. of cookie dough. And place into each muffin cup. (OR at this point you can flash freeze the cookie dough balls for later if you'd like the make-ahead cookie dough freezable option. More on this below.)
  • Bake for 10-12 minutes.
  • Remove from oven and using a the back of a small teaspoon measuring spoon press in the cups of the cookie to form the bowl. Allow cookies to finish cooling.
  • While cookies are cooling, make the cheesecake filling. Mix the cream cheese, brown sugar, powdered sugar, ginger, and cinnamon together until smooth.
  • Pipe the cheesecake filling into cookie cups.
  • These are best stored in the refrigerator until ready to serve.

Notes

To freeze:
Place waxed paper on a baking sheet.
  • Prepare the batter as directed and scoop onto the waxed paper.
  • Place the baking sheet in the freezer until the cookie dough is frozen.
  • Transfer to an airtight container and freeze up to 6 months.
  • Follow the baking directions above! You can bake the cookies from frozen, but they will need a few more minutes added to the baking time if you chose. I like to defrost the cookie dough beforehand and bake as directed.