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Gingerbread Cupcakes
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Gingerbread Cupcakes

Author: Jennifer

Ingredients

  • Cupcakes:
  • 1/2 cup Sugar
  • 1/2 cup softened Butter
  • 1/2 cup Molasses
  • 2 Eggs
  • 2 cup Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 1/2 tsp Ginger
  • 1/2 tsp Cinnamon
  • 1/2 tsp Allspice
  • 3/4 cup Water
  • Frosting:
  • 8 oz softened Cream Cheese
  • 1/4 cup Butter
  • 2 tsp Vanilla
  • 1 cup Brown Sugar

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.