Gingerbread Cupcakes with Molasses Cream Cheese Frosting
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(1)
Ingredients
12 servings
- 3 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 Tbsp. ground ginger
- 2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1 (8 Tbsp.) stick unsalted butter, melted
- 1 1/2 cups dark brown sugar
- 4 large eggs
- 3/4 cup molasses
- 1 1/2 cups water
- 1 lb (2 blocks) cream cheese, at room temperature
- 1 stick (1/2 cup) butter, at room temperature
- 1/4 cup molasses
- 2 tsp. vanilla extract
- 8 cups powdered sugar, sifted
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Preparation
Step 1
To Make Gingerbread Cupcakes:
Step 2
Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners or spray with nonstick cooking spray.
Step 3
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.
Step 4
Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended. Add some of the water to batter then some of the dry ingredients to the batter. Continue alternating with the water and flour until everything is added and smooth.
Step 5
Fill each paper liner with 1/3 cup of the batter, about 1/4-inch below the top of the liner.
Step 6
Place into preheated oven and bake just until the tops feel firm and a toothpick inserted into the center come out clean, about 15 to 18 minutes. Remove from the oven and let cool to room temperature. Frost with molasses cream cheese frosting.
Step 7
To Make Molasses Cream Cheese Frosting:
Step 8
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until well combined and smooth, about 1 minute. Mix in the molasses and vanilla extract. Gradually add in powdered sugar to reach desired frosting thickness, beating until smooth.
Step 9
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