Gingerbread Cupcakes with Cream Cheese Frosting

The gingerbread flavor in these tender cupcakes comes from the molasses. I recommend using dark or sweet molasses as blackstrap molasses can make the cupcakes slightly bitter. Once frosted, decorate them with slices of crystalized ginger for a festive touch.

Ingredients

For cupcake
Unbleached all purpose flour 1 1/4 Cup (20 tbs)
Salt 1 Pinch
Baking soda 1 Teaspoon
Ground nutmeg 1/4 Teaspoon
Ground clove 1/8 Teaspoon
Ground ginger 1/2 Teaspoon
Ground cinnamon 1 Teaspoon
Molasses 1/2 Cup (8 tbs)
Boiling water 1/2 Cup (8 tbs)
Unsalted butter 1/4 Cup (4 tbs) (room temperature)
Granulated sugar 1/4 Cup (4 tbs)
Eggs 1 Large (room temperature)
For frosting
Light cream cheese 4 Ounce (room temperature)
Vanilla extract 1/2 Teaspoon
Powdered sugar 1/2 Cup (8 tbs)

Directions

GETTING READY

1. Preheat oven to 350 degree F.

2. Line a 12 cup muffin tin with liners.

MAKING

3. In a medium size bowl, sift flour, salt, baking soda, nutmeg, cloves, ginger, and cinnamon. Set aside.

4. In a small bowl, combine molasses and boiling water. Stir until it dissolves.

5. In a separate medium sized bowl, add butter and sugar. Beat until light and fluffy.

6. Drop egg and mix to incorporate.

7. Throw 1/3 of the flour mixture and mix well. Pour ½ of the molasses mixture. Mix. Repeat the process and mix in all the flour and molasses into the bowl alternatively.

8. Pour the mixture into prepared muffin tin, filling each cup equally with the batter, about ½ the way up.

9. Pop the muffin tin in oven and bake for 15-17 minutes or until a toothpick when inserted comes out clean. Remove cupcakes from tin and lay them on wire track to cool completely.

10. Meanwhile, for frosting, in a bowl combine cream cheese, vanilla, and powdered sugar. Beat well.

SERVING

11. Spread frosting on cupcakes and serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 551Calories from Fat 126

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol

Sodium 642 mg26.75%

Total Carbohydrates 96 g32%

Dietary Fiber 2 g8%

Sugars 53 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet