GINGERBREAD CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING
Merry Christmas! Oh I just love this whole season. The boots and scarves, family parties (minus the ones with crazy extended relatives), snow (only until December 26th though please), and particularly, especially … the food.
These cupcakes are incredibly fluffy and moist. My first batch didn’t come out right and I had to tweak the recipe for the next round, but I did taste the the ones that went flat (so sad) and I could just tell how wonderful they should have been. So I was determined to make another, better, batch of these cupcakes. I was right.
GINGERBREAD CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING
Prep time
20 mins
Cook time
25 mins
Total time
45 mins
SERVES: 24
INGREDIENTS
1 cup butter, softened
1 cup packed brown sugar
2 eggs
1 cup water
1 cup molasses
2⅔ cups all-purpose flour
1½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground allspice
INSTRUCTIONS
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice. Add dry ingredients to wet ingredients. Beat on low speed until combined. Beat on medium for 2 minutes.
Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.
Top with frosting from first recipe in this post - cinnamon cream cheese frosting.
NOTES
*recipe adapted from Taste of Home