Gingerbread Cupcakes

Name: Gingerbread Cupcakes
Prep time: 30 min
Total time: 1 h 25 min
Yield: 18
Ingredients: Foil baking cups; 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; 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

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

Daily Values (Amount per serving)

Total Fat 13g 20%, Saturated Fat 8g 38%, Cholesterol 60mg 19%, Sodium 240mg 10%, Potassium 180mg 5%, Total Carbohydrate 51g 17%, Dietary Fiber 0g 0%, Vitamin A 8%, Vitamin C 0%, Calcium 4%, Iron 6%, Vitamin D 2%, Vitamin E 0%, Thiamin 8%, Riboflavin 8%, Niacin 4%, Vitamin B6 4%, Folic Acid 6%, Vitamin B12 0%, Pantothenic Acid 2%, Phosphorus 4%, Magnesium 8%, Zinc 0%, Selenium 15%, Copper 4%, Manganese 15%

Other Nutrients (Amount per serving)

Calories 330, Calories from Fat 110, Trans Fat 0g, Monounsaturated Fat 3 1/2g, Polyunsaturated Fat 1/2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 37g, Protein 3g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 3 1/2, Starch 1, Fruit 0, Other Carbohydrate 2 1/2, 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 1/2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 2tsp