Gingerbread Cupcakes

These are the best when it comes towards the holidays and friends and family will love them. MORE+ LESS-

By TBSP Kitchens

September 20, 2016

cup water

cup dark molasses

teaspoon baking soda

1/2

cup cold water

1/2

cup butter, softened

cup firmly packed dark brown sugar

large eggs

cups cake flour

tablespoon baking powder

teaspoon ground cinnamon

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)

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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.