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You are here: Home / Food / Gingerbread Cupcakes

Gingerbread Cupcakes

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GingerbreadCupcakes
Serves12
Cup Butter, Softened
Cup Packed Brown Sugar
1 Egg
Cup Water
Cup Molasses
1 1/3 Cups All-Purpose Flour
Teaspoon Ground Cinnamon
Teaspoon Baking Powder
Teaspoon Baking Soda
Teaspoon Salt
Teaspoon Ground Ginger
Teaspoon Ground Nutmeg
Teaspoon Ground Allspice
MAPLE FROSTING:
1/3 Cup Butter, Softened
1 Ounce Cream Cheese, Softened
Cup Packed Brown Sugar
Dash Salt
Cup Maple Syrup
Teaspoon Pure Vanilla Extract
1 Cup Confectioners’ Sugar
  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.
  3. For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes. Store in the refrigerator.

Recipe & Photo Credit: Taste of Home

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