Gingerbread Cupcakes

Gingerbread Cupcakes

  • Prepare: 15M
  • Cook: 20M
  • Total: 35M
Gingerbread Cupcakes

Gingerbread Cupcakes

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1/2 tsp Ginger, ground
  • Refrigerated

    • 1 Egg
  • Condiments

    • 1/2 cup Molasses
  • Baking & Spices

    • 1 1/3 cups All-purpose flour
    • 1/4 tsp Allspice, ground
    • 1/2 tsp Baking powder
    • 1/2 tsp Baking soda
    • 1/2 cup Brown sugar, packed dark
    • 1 tsp Cinnamon, ground
    • 1 Cream cheese frosting
    • 2 cups Icing sugar
    • 1/2 tsp Nutmeg
    • 1/4 tsp Salt
    • 2 tsp Vanilla
  • Dairy

    • 1/2 cup Butter
    • 1/4 cup Butter, unsalted
    • 8 oz Cream cheese
    • 9/16 cup Milk
  • Time
  • Prepare: 15M
  • Cook: 20M
  • Total: 35M

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Ingredients

  • 1/2 cup butter, softened to room temperature
  • 1/2 cup packed dark brown sugar
  • 1 egg, room temperature
  • 1/2 cup milk, room temperature
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
  • 1 and 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground allspice
  • CREAM CHEESE FROSTING
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups icing sugar
  • 1-2 Tablespoons milk
  • 1 teaspoon vanilla extract

Directions

  • Preheat oven to 350°F (177°C). Line 12-count muffin pan with cupcake liners.
  • In large bowl, beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides as needed. Beat in the milk, molasses, and vanilla on medium speed.
  • In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. Add the dry ingredients into the wet ingredients. Mix until just combined.
  • Fill cupcake liners 2/3 of the way full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.
  • Beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add icing sugar and 1 Tbsp milk. Beat for 2 minutes. Add the vanilla and 1 more Tbsp milk if needed to thin out. Beat for 1 minute
  • Swirl on the frosting using an icing bag fitted with your desired tip. Sprinkle gingerbread man sprinkles or a pinch of cinnamon to garnish.
  • Serves: 12 Cupcakes
  • Prepare: PT15M
  • Cook Time: PT20M
  • TotalTime:
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Title:

Gingerbread Cupcakes with Whipped Cream Cheese Frosting - My Busy Family

Descrition:

Gingerbread Cupcakes with Whipped Cream Cheese Frosting

Gingerbread Cupcakes

  • Produce

    • 1/2 tsp Ginger, ground
  • Refrigerated

    • 1 Egg
  • Condiments

    • 1/2 cup Molasses
  • Baking & Spices

    • 1 1/3 cups All-purpose flour
    • 1/4 tsp Allspice, ground
    • 1/2 tsp Baking powder
    • 1/2 tsp Baking soda
    • 1/2 cup Brown sugar, packed dark
    • 1 tsp Cinnamon, ground
    • 1 Cream cheese frosting
    • 2 cups Icing sugar
    • 1/2 tsp Nutmeg
    • 1/4 tsp Salt
    • 2 tsp Vanilla
  • Dairy

    • 1/2 cup Butter
    • 1/4 cup Butter, unsalted
    • 8 oz Cream cheese
    • 9/16 cup Milk

The first person this recipe

mybusyfamily.net

mybusyfamily.net

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Found on mybusyfamily.net

My Busy Family

Gingerbread Cupcakes with Whipped Cream Cheese Frosting - My Busy Family

Gingerbread Cupcakes with Whipped Cream Cheese Frosting