Gingerbread Cupcakes
- 30 Minutes Prep1 Hour 25 Minutes Total
- 18 Servings
- 330 Calories per Serving
Gold Medal® flour provides a simple addition to these gingerbread cupcakes piped with creamy frosting – an elegant dessert!
Ingredient List
- Foil baking cups
Cupcakes
- 1/2 cup granulated sugar
- 1/2 cup butter or margarine, softened
- 1/2 cup molasses
- 2 eggs
- 2 cups Gold Medal™ all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 3/4 cup water
Frosting
- 1 package (8 oz) cream cheese, softened
- 1/4 cup butter or margarine, softened
- 2 teaspoons grated lemon peel
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 4 cups (1 lb) powdered sugar
- 1 to 2 teaspoons milk
Preparation
- Heat oven to 375°F. Place foil baking cups in each of 18 regular-size muffin cups.
- 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.
- 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.
- 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.
- Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.
Tips
- Either light or dark molasses can be used in the cupcake batter. Light molasses is lighter in both flavor and color, while dark molasses is fuller flavored, thicker and less sweet.
Nutrition Information
Servings: 18
Serving size: 1 Cupcake
Amount per serving (Calories ): 330
| Food component / Nutrient | Amount | % Daily Value* |
|---|---|---|
| Total Fat | 13g | 20% |
| Saturated Fat | 8g | 38% |
| Trans Fat | 0g | % Value not available |
| Cholesterol | 60mg | 19% |
| Sodium | 240mg | 10% |
| Total Carbohydrate | 51g | 17% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value not available |
| Sugars | 37g | % Value not available |
| Protein | 3g | % Value not available |
| Vitamin D | Value not available | 2% |
| Vitamin E | Value not available | 0% |
| Calcium | Value not available | 4% |
| Iron | Value not available | 6% |
| Potassium | 180mg | 5% |
| Thiamin | Value not available | 8% |
| Riboflavin | Value not available | 8% |
| Niacin | Value not available | 4% |
| Vitamin B6 | Value not available | 4% |
| Vitamin B12 | Value not available | 0% |
| Pantothenic Acid | Value not available | 2% |
| Phosphorus | Value not available | 4% |
| Magnesium | Value not available | 8% |
| Zinc | Value not available | 0% |
| Manganese | Value not available | 15% |
| Selenium | Value not available | 15% |
| Copper | Value not available | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 1,
- Fruit 0,
- Other Carbohydrate 2&½,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 0,
- Very Lean Meat 0,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 0,
- Fat 2&½,
- Fruits 0c,
- Vegetables 0c,
- Grains 1oz-eq,
- Meat & Beans 0oz-eq,
- Dairy 0c,
- Fats & Oils 2tsp
Carbohydrate Choice
- Choices per serving3&½
