Gingerbread Cupcakes

Yummy gingerbread flavored cupcakes topped with cream cheese frosting -- perfect for an edible holiday gift.

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girlversusdough Recipe by girlversusdough

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15 minutes

1 hour 40 minutes

12 cupcakes



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    Ingredients

    • 1 2/3 cup Gold Medal unbleached, all-purpose flour
    • 1 1/2 teaspoons ground ginger
    • 1 1/2 teaspoons ground cinnamon
    • pinch salt
    • 1 1/2 teaspoons baking soda
    • 2/3 cup granulated sugar
    • 2 1/2 tablespoons butter, cubed and softened
    • 3 tablespoons vegetable oil
    • 1/3 cup mild molasses
    • 1  egg
    • 1 container Betty Crocker Rich & Creamy cream cheese frosting

    Directions

    1. 1Preheat oven to 350 degrees F.
    2. 2In a large bowl, combine flour, ginger, cinnamon, salt, baking soda and sugar.
    3. 3In a separate large bowl or bowl of a stand mixer, mix butter and vegetable oil until well combined. Add molasses and egg and stir until well combined.
    4. 4Add dry ingredients in three intervals, mixing until just combined between each interval. Add 1/2 cup boiling water to the mixture and mix until just combined.
    5. 5Fill baking cups in muffin tins 3/4 full of batter and bake 20-25 minutes until a toothpick inserted in one of the center muffins comes out clean. Allow to cool completely, about 1 hour, before frosting with cream cheese frosting.
    6. 6To give as a gift mix: Fill a 20-oz. glass jar with a lid (or any glass jar that can hold 2 1/2 cups of dry ingredients) with flour, then ginger and cinnamon, then salt, baking soda and sugar so they form pretty layers. Seal with lid and attach these instructions: "Mix jar ingredients in one bowl; mix 2 1/2 tbsp soft butter, 3 tbsp vegetable oil, 1/3 cup molasses & 1 egg in another bowl. Add dry ingredients to wet; stir. Add 1/2 cup boiling water; stir. Bake at 350 for 25 min. Cool & frost."
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