Gingerbread Cupcakes


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Gingerbread Cupcakes

Gingerbread Cupcakes

My Mom used to make the best gingerbread! I’ve never thought of putting it in cupcake formation though. I’ll have to try it the next time we have the craving. Maybe even tomorrow!

Gingerbread Cupcakes 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

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

Gingerbread Cupcakes pics

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