Gingerbread Cupcakes With Cream Cheese Frosting
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
57
Spice
41
Sweetness
52
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Unsalted Butter (softened)1 cup
White Sugar1 cup
Molasse (unsulfured)1
Egg1
Egg Yolk1.25 cups
All-Purpose Flour1.25 tsps
Ground Ginger1 tsp
Ground Cinnamon1 tsp
Ground Allspice1 tsp
Ground Nutmeg1 tsp
Salt1 tsp
Baking Soda1 cup
Milk (hot)Directions:
1
Preheat the oven to 350 degrees F (175 degrees C)
2
Butter or line with paper liners a 12-cup muffin tin
3
Cream 5 tablespoons of the butter with the white sugar
4
Add the molasses and the egg and egg yolk
5
Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt
6
Dissolve the baking soda in the hot milk
7
Add the flour mixture to the creamed mixture and stir until just combined
8
Stir in the hot milk mixture
9
Pour the batter evenly into the prepared tin
10
Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch
11
Allow to cool a few minutes in the pan and remove to a rack to cool
12
To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together
13
Beat in the confectioners' sugar until fluffy
14
Add the lemon extract and beat
15
When the cupcakes are cool, frost the tops with the frosting and serve