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Ginger-Spice Cupcakes with Cream Cheese Frosting (White Whole Wheat Flour)
Ginger-Spice Cupcakes with Cream Cheese Frosting (White Whole Wheat Flour)
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Prep Time:
40 minutes
Total Time:
1 hour 35 minutes
Light or dark molasses can both be used in the cupcake batter, with light being milder and dark more robust.
Ingredients:
  • Reynolds™ Baking Cups
  • 1/2 cup granulated sugar
  • 1/2 cup butter or margarine, softened
  • 1/2 cup molasses
  • 2 eggs
  • 2 cups Gold Medal™ white whole wheat 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
  • Additional ground cinnamon, if desired
Instructions:
  • Preheat oven to 375°F and line 18 regular-size muffin cups with Reynolds Baking Cups.
  • In a spacious bowl, blend granulated sugar, 1/2 cup butter, molasses, and eggs until smooth using an electric mixer or a spoon. Add flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, allspice, and water. Fill each muffin cup with approximately 1/4 cup of batter.
  • Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 5 minutes, then transfer to cooling racks. Cool completely, approximately 20 minutes.
  • In a medium bowl, use an electric mixer on low speed to mix together cream cheese, softened butter, lemon peel, cinnamon, and vanilla until smooth. Gradually add powdered sugar, beating until smooth. Adjust the consistency by adding milk, one teaspoon at a time, until it's easy to spread.
  • Cover each cupcake generously with frosting and lightly sprinkle with cinnamon if desired. Refrigerate covered.

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