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Gingerbread Cupcakes

(2 reviews)
Gingerbread Cupcakes
  • Prep Time 10 min
  • Total Time 40 min
  • Servings 36
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These are the best when it comes towards the holidays and friends and family will love them.

Ingredients

1
cup water
1
cup dark molasses
1
teaspoon baking soda
1/2
cup cold water
1/2
cup butter, softened
1
cup firmly packed dark brown sugar
2
large eggs
3
cups cake flour
1
tablespoon baking powder
2
teaspoon ground cinnamon
2
teaspoon dried ground ginger
1/2
teaspoon salt
1/4
teaspoon ground cloves
Paper baking cups
Vegetable cooking spray
Betty Crocker™ Rich & Creamy™ cream cheese frosting
Sprinkles (optional)

Directions

  • 1 Preheat oven to 375° F .
  • 2 Bring 1 cup water to a boil in a 2 qt. saucepan over high heat. Remove from heat, and stir in molasses and baking soda. When mixture stops foaming, stir in 1/2 cup cold water. Cool.
  • 3 Beat butter and brown sugar at medium speed with a mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition.
  • 4 Combine flour and next 5 ingredients, add to butter mixture alternately with molasses mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
  • 5 Place paper baking cups in 3 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling almost 2/3 full.
  • 6 Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
  • 7 Microwave cream cheese frosting in a microwave-safe bowl at HIGH 1 minute or until melted. Stir with a whisk, and pour frosting over top of each cupcake. Top each with red sprinkles, if desired.
Nutrition Information 
No nutrition information available for this recipe
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