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- Preheat the Oven: Set the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- Cream the Butter & Sugar: In a separate large bowl, beat the softened butter and brown sugar together until light and fluffy. This takes about 3-4 minutes.
- Add Eggs & Molasses: Add the eggs one at a time, beating well after each addition. Then, mix in the molasses and vanilla extract.
- Combine Dry & Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
- Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For the Cream Cheese Frosting:
- Beat the Cream Cheese & Butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add Powdered Sugar & Flavorings: Gradually add the powdered sugar, 1 cup at a time, until you reach your desired consistency. Add the vanilla extract and a pinch of salt, and beat until smooth.
To Assemble:
- Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or offset spatula to generously frost each cupcake with the cream cheese frosting.
- Decorate: Top each cupcake with a sprig of fresh rosemary and a spoonful of pomegranate seeds. For extra charm, place a mini gingerbread man cookie on top of each one.
- Optional Drizzle: If you want a touch of sweetness, drizzle a little honey over the rosemary and pomegranate.
Enjoy!
These Gingerbread Man Christmas Cupcakes with pomegranate and rosemary are the perfect combination of spiced, creamy, and fresh flavors, plus they’ll make your holiday spread look so festive! 🎄🍯✨