Dessertsbettycrocker4.1
Gingerbread Cupcakes
Gold Medal® flour provides a simple addition to these gingerbread cupcakes piped with creamy frosting – an elegant dessert!
👥 18 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 30 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
📝 Preparation Steps
1
Heat oven to 375°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups.
2
In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, the allspice and water. Spoon about 1/4 cup batter into each muffin cup.
eggs2(8 oz) cream cheese, softened1 package(1 lb) powdered sugar4 cupsbaking soda1 teaspoonteaspoon ground cinnamon1/2ground cinnamon1 teaspoon
3
Bake 15 to ⏱️ 18 minutes or until toothpick inserted in center comes out clean. Cool ⏱️ 5 minutes; remove from pans to cooling racks. Cool completely, about ⏱️ 20 minutes.
4
Meanwhile, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.
(8 oz) cream cheese, softened1 packagegrated lemon peel2 teaspoons(1 lb) powdered sugar4 cupsteaspoon ground cinnamon1/2ground cinnamon1 teaspoonvanilla1 teaspoon
5
Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.
Nutrition Facts
calories
330
fat Content
2 1/2
serving Size
1 Cupcake
fiber Content
0 g
sugar Content
37 g
sodium Content
240 mg
protein Content
3 g
trans Fat Content
0 g
cholesterol Content
60 mg
carbohydrate Content
51 g
saturated Fat Content
8 g
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