Gingerbread Cupcakes
Yield: 16 cupcakes
Equipment
- Cupcake tins
- Cupcake Liners
- Hand or stand mixer
- Measuring cups and bowls.
Ingredients
- For the Cupcake:
- 1/2 cup unsalted butter softened
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 cup water
- 1/3 cup molasses
- 1-1/3 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- For the Frosting:
- One can cream cheese frosting
- 1 stick of unsalted butter room temperature
- 1 tbsp maple syrup
Instructions
- Preheat the oven to 350
- Cream the butter and brown sugar until light and fluffy.
- Add in the molasses and eggs.
- Add in the flour, salt, baking powder, baking soda and spices.
- Add in the water and mix until combined.
- Scoop evenly in cupcake liners
- Bake for 18-20 mins checking around the 15 min mark.
- Allow to cool completely before frosting.
- For the frosting.
- Using a store bought cream cheese add one stick of butter and 1 tbsp maple syrup. Beat on high
- until light and fluffy.
- Add to top of cupcakes, add sprinkles and enjoy.
Tried this recipe?Let us know how it was!