The fourth item in my countdown isn’t a cookie. It’s a gingerbread cupcake.

Gingerbread has never been a seasonal flavor I get excited about. The flavor always tends to be either too harsh or not quite right — at least in cookie form.

A few years ago, I saw this recipe for Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting. I went into it expecting to be disappointed, but was surprised at how much I enjoyed them. Putting the gingerbread flavor into a cupcake resulted in a lighter version of the flavor, one that wasn’t overwhelming. The frosting was really good, too. Together, they made a wonderful pair. If cookies aren’t your thing, I recommend this cupcake recipe for the holidays.

On another note, for those of you looking for gifts for the cooks in your family, check out my Pinterest board. It contains many of my favorite kitchen items, and contains items for any price range. I hope it helps you find the perfect gift.

Cupcakes
1 1/2 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/2 cups unsalted butter (3 sticks), room temperature
1 1/2 cups sugar
3 tablespoons unsulphured molasses
4 large eggs, room temperature
1 teaspoon vanilla extract

Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners.

In a large bowl, sift together flour and spices; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light, about 3 minutes. Beat in the molasses until incorporated. Beat in eggs one at a time. Beat in vanilla. Add flour and mix on low speed until just combined.

Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool on a wire rack 10 minutes, then transfer cupcakes to a wire rack to cool completely.

Frosting
8 ounces cream cheese, softened
3 cups powdered sugar
2 teaspoons vanilla extract
2 teaspoons cinnamon

To make the cinnamon cream frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar until smooth. Add cinnamon and vanilla extract and beat until combined.

Place frosting into a large decorating bag fitted with a decorating tip and approximately 1/4-inch above cupcake top at a 90° angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward.