Gingerbread Cupcakes With Cream Cheese Frosting
Dec 30, 2021 2:04:54 GMT -5
Post by Shoshanna on Dec 30, 2021 2:04:54 GMT -5
GINGERBREAD CUPCAKES WITH CREAM CHEESE FROSTING
yield 12 CUPCAKES
prep time 20 MINUTES
cook time 20 MINUTES
total time 40 MINUTES
INGREDIENTS
FOR THE GINGERBREAD CUPCAKES:
2 cups (240g) all-purpose flour
1 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1 cup (200g) light brown sugar
1/2 cup (118ml) blackstrap molasses
2 large eggs
1/2 cup (118ml) buttermilk
1 teaspoon lemon juice
FOR THE CREAM CHEESE FROSTING:
1 cup (226g) unsalted butter, softened
2 cups (220g) confectioners' sugar
1 cup (226g) cream cheese, at room temperature
1 tablespoon lemon juice
1 teaspoon vanilla extract
INSTRUCTIONS
TO MAKE THE CUPCAKES:
Preheat the oven to 350°F. Grease or line 12 cups of a standard muffin pan.
In a large bowl whisk together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter until light and fluffy.
Add the brown sugar and beat for 1-2 minutes. Then beat in the molasses.
Add the eggs one at a time, beating well after each addition.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk. Mix in the lemon juice.
Transfer the batter to the prepared pans, filling the muffin cups about 2/3 to 3/4 full.
Bake for 20-25 minutes, or until a pick inserted into the center comes out clean.
Cool for about 10 minutes in the pans on wire racks. Then, remove the cupcakes from the pans to cool completely on wire racks.
TO MAKE THE FROSTING:
Using an electric mixer on medium speed, beat the butter and confectioners' sugar until well-blended. Mix in the cream cheese, lemon juice, and vanilla extract, beating until combined.
Transfer the frosting into a piping bag and frost the cooled cupcakes.
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yield 12 CUPCAKES
prep time 20 MINUTES
cook time 20 MINUTES
total time 40 MINUTES
INGREDIENTS
FOR THE GINGERBREAD CUPCAKES:
2 cups (240g) all-purpose flour
1 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1 cup (200g) light brown sugar
1/2 cup (118ml) blackstrap molasses
2 large eggs
1/2 cup (118ml) buttermilk
1 teaspoon lemon juice
FOR THE CREAM CHEESE FROSTING:
1 cup (226g) unsalted butter, softened
2 cups (220g) confectioners' sugar
1 cup (226g) cream cheese, at room temperature
1 tablespoon lemon juice
1 teaspoon vanilla extract
INSTRUCTIONS
TO MAKE THE CUPCAKES:
Preheat the oven to 350°F. Grease or line 12 cups of a standard muffin pan.
In a large bowl whisk together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter until light and fluffy.
Add the brown sugar and beat for 1-2 minutes. Then beat in the molasses.
Add the eggs one at a time, beating well after each addition.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk. Mix in the lemon juice.
Transfer the batter to the prepared pans, filling the muffin cups about 2/3 to 3/4 full.
Bake for 20-25 minutes, or until a pick inserted into the center comes out clean.
Cool for about 10 minutes in the pans on wire racks. Then, remove the cupcakes from the pans to cool completely on wire racks.
TO MAKE THE FROSTING:
Using an electric mixer on medium speed, beat the butter and confectioners' sugar until well-blended. Mix in the cream cheese, lemon juice, and vanilla extract, beating until combined.
Transfer the frosting into a piping bag and frost the cooled cupcakes.
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