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Gingerbread Cupcakes Recipe


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     Gingerbread Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   12 cupcakes
Preptime   12 minutes

1/2 cup unsalted butter (softened to room temperature)
1/2 cup packed light brown sugar
1 large egge (at room temperature)
1/2 cup molasses
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground allspice
1/2 cup milk (at room temperature)

Preheat oven to 350 degrees. Line a 12-count muffin pan with cupcake liners. Set aside.
Cupcakes- In a large bowl, beat 1/2 cup butter and 1/2 cup brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the molasses and 1 teaspoon vanilla extract on medium speed until combined.
In a medium bowl, mix the flour, baking powder, baking soda,salt, cinnamon, ginger, nutmeg, and allspice together until combined. On low speed, slowly pour the dry ingredients into the wet ingredients. Then pour in the milk. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.
Evenly distribute batter into the muffin liners. Bake for 19-21 minutes of until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting with Cream Cheese Frosting.

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