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Gingerbread Cupcakes

Gingerbread Cupcakes

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Ingredients
  

Instructions
 

  • Heat oven to 375.
  • Line muffin pan with liners.
  • Beat together sugar, butter, molasses, water and eggs on medium speed.
  • Whisk together flour, baking soda, salt, ginger, cinnamon and allspice.
  • Add dry ingredients into wet ingredients and mix until combined.
  • Spoon about 1/4 cup batter into each cup.
  • Bake 16-18 minutes or until toothpick inserted in middle comes out clean.
  • Allow to sit in muffin pan for 5 minutes before moving to cooling racks to finish.
  • Beat cream cheese until smooth, scraping down sides as needed.
  • Add butter and continue beating until mixture is blended and smooth.
  • Add vanilla and brown sugar and beat for 5 minutes until sugar is dissolved and frosting is light and fluffy.
  • Transfer icing to piping bag with star tip and frost tops of each cupcake.
  • Place in refrigerator for 30 minutes to firm icing.
  • You can optionally top with a gingerbread man cookie as garnish.

Nutrition facts are provided as a courtesy.

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