ANYWHO. A couple days ago I was in the big red bulls-eye when the sparkly, frilly, feathery wonders of the little girls clothing section drew me in. Since I’m buddy-buddy with Dorothy’s kiddo Jordan, I figured I’d find her some can’t-live-without glitter-smothered dress for Christmas and began my search. As I was knee-deep in sparkles and sequins and loving every minute of it, an employee approached me and asked if I needed any help.
A simple enough question, but for me to answer it? Oh lawdddd have mercy.
I could have simply said, “yes, I’m fine, thanks.” But instead I said, “Yes, I’m okay. I’m just looking right now. I mean, I don’t even own a child, so I’m not sure why I’m here, but I’m okay, thanks.”
Seriously. Don’t even own a child. OWN. I said “own.” What in god’s name is wrong with me?
The employee kind of looked at me strangely and did one of those awkward polite chuckles, but I knew she was probably making secret signals to the surveillance cameras to get a closer look at me so they could put me on some kind of Crazy Person List as the lady who doesn’t “own” kids and who shops in the children’s department just ’cause. *sigh*
So after realizing I’m a weirdo, I left and went home to bake cupcakes. Cupcakes make everything better, even if you are on Target’s blacklist for being a creeper. Thankfully, cupcakes aren’t judgmental and they are a really scrumptious way to feel better about your shortcomings. These Gingerbread Cupcakes with Vanilla Bean Marshmallow Frosting certainly do the trick and are so festive for the upcoming Christmas holiday!
Now get to eating, you weirdo!
*adapted from my Gingerbread Cupcakes, in the archives
Gingerbread Cupcakes with Vanilla Bean Marshmallow Frosting
- 1 box spice cake mix
- 1 cup water
- 1/2 cup oil
- 3 eggs
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- FOR FROSTING:
- 1 stick 1/2 cup unsalted butter, softened
- 1 7 oz jar marshmallow creme
- 2 tsp vanilla bean paste or substitute vanilla extract
- 1/4 cup cream or milk
- 3-4 cups powdered sugar
- Gingerbread Sprinkles and Cookies for optional garnish
- Preheat oven to 350 degrees F. Line 2 muffin tins with about 16 paper liners and set aside. Meanwhile, in a large bowl, beat together the cake mix, water, oil, eggs, ginger, cinnamon and allspice with an electric mixer until blended, about 2 minutes.
- Evenly distribute the batter among the muffin cups, filling about 3/4ths full. You should have roughly around 16 cupcakes.
- Bake for approx. 15-18 minutes or until a toothpick inserted near the center of a cupcake comes back clean or with moist crumbs. Cool the cupcakes completely.
- To make the frosting: in the bowl of a stand mixer, beat together the butter, marshmallow creme, and vanilla bean paste until blended, about 1 minute. Gradually add in the powdered sugar, about a cup at a time, then stream in the milk or cream to help thin the frosting out, adding more milk or cream as needed. Frosting should be light and fluffy.
- Fill a piping bag attached with a large open star tip with the frosting. Pipe high onto cooled cupcakes and garnish with gingerbread men sprinkles and a gingerbread cookie if desired. Serve immediately or store cookies airtight at room temperature or in the fridge. Note that the cookies on top will get softer with time, especially in the fridge, so if you're planning on storing them for a later time I would garnish with the cookies right before serving.
The Vanilla Bean Marshmallow Frosting is the perfect light, sweet and fluffy accompaniment to these spicy, irresistible gingerbread cupcakes! Nothing is more festive or fabulous for the holiday season!
Hope you have a delicious day!