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Gingerbread Cupcakes Recipe

   
 

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     Gingerbread Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   15-18

Ingredients
1/2 cup sugar
1/2 cup butter, softened
1/2 cup molasses
2 eggs
2 cups all- purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground ginger
1 1/2 teaspoon ground cinnamon
 
1/2 teaspoon ground allspice
3/4 cup water
for frosting-
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
2 teaspoon lemon peel, grated
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups icing sugar

Instructions
Place standard baking cup in each of 18 regular size muffin pan cups. In large bowl, cream sugar and butter. Mix in molasses; beat in eggs, one at a time. In medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, allspice, and water.
Blend flour mixture into wet ingredients, one cup at a time. Spoon approximately of batter into prepared muffin cups. Bake in preheated oven (375 degrees F) for 15-18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan.
Remove cupcakes from pans to cooling rack, and cool completely, about 30 minutes. In medium bowl, beat cream cheese, butter, grated lemon peel, cinnamon and vanilla with electric mixer on low speed until smooth. Gradually beat in icing sugar, 1 cup at a time, on low speed until smooth.
Beat in milk (not mentioned in ingredients but 1-2 teaspoons of milk needed), 1 tsp at a time, until spreadable. Spread or pipe a generous amount of frosting on top of each cupcake; if piping, use a large round or star decorating tip to get a nice big swirl. Serve at once. Yum!
Serving Suggestions
should be made day of serving/ eating, can't refrigerate cupcakes but frosting needs to be refrigerated


Originally Submitted
10/10/2012





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