I’m a list keeper. I keep shopping lists, lists of books to read, lists of desserts I want to make, lists of writing topics, and my never-ending to-do list. Of all my lists, my favorite is one I’ve entitled “Things I Love” and it captures some of the things, from the silly to the sublime, that put a smile on my face. If you want to know what makes me happy, you can read my list here.

Looking back, I can’t recall why (or even when) I started this list. Remembering how crazed my work world used to be, I was likely attempting to bring a little contentment into my life. By reminding myself what truly brought me happiness, I could remember to appreciate these simple delights.

Christmas light displays didn’t make the list, but they’re a much-loved part of my holiday season. When I was little, my siblings and I would squeal from the station wagon’s back seat, “Pretty lights! Pretty lights!” whenever we’d drive by a festively lit house. As adults, we road trip to other neighborhoods – and other cities (Portland!?) in search of flamboyantly adorned holiday houses. If Jesus, Santa, Snoopy, AND a giant snow globe all make it into one tableau, our holiday is complete!

I’m thinking about Christmas light displays today because I’ve had a request to bake a few treats for a neighborhood holiday light stroll next month – a request I happily accepted. These sticky, spicy gingerbread cupcakes are my first contibution, adapted from Gramercy Tavern’s Gingerbread. My coworker, John, took a bite and said, “This is dangerous.” He then took a second bite and said, “This is really dangerous.” By his third bite, the cupcake was gone. Others agreed.

Sticky Gingerbread Cupcakes with Salted Caramel Cream Cheese Frosting

• Servings: 24 cupcakes
• Print

Dangerously sticky, spicy, not-too-sweet cupcakes topped with lashings of cream cheese frosting, salted caramel and candied walnuts.

Ingredients

Gingerbread
• 1 cup Guinness Stout
• 1 cup dark molasses
• ½ teaspoon baking soda
• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 2 Tablespoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cardamom
• 3 large eggs
• 1 cup brown sugar
• 1 cup granulated sugar
• ¾ cup vegetable oil
Salted Caramel Cream Cheese Frosting
• 16 ounces cream cheese, chilled
• ½ cup unsalted butter, softened
• 3 ½ cups confectioners’ sugar
• ⅓ cup good quality salted caramel, plus more for drizzling (It’s worth making your own!)
• 24 candied walnuts

Directions

1. Preheat oven to 350°F. Line 24 muffin tins. Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, and then cool to room temperature.
2. Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
3. Fill muffin tins ¾ full and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 25 minutes. Cool completely.
4. To make frosting: In a large bowl, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar and salted caramel. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until creamy. If frosting is too soft, refrigerate for 15 minutes before piping.
5. Frost cupcakes, drizzle with additional salted caramel, and garnish with a candied walnut.