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Gingerbread Cupcakes
Gingerbread Cupcakes
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Prep Time:
30 minutes
Total Time:
1 hour 25 minutes
Gingerbread cupcakes with creamy frosting made special with Gold Medal® flour - a decadent treat!
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™ all-purpose flour
  • 1 teaspoon baking soda
  • 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
Instructions:
  • Preheat oven to 375°F and line 18 regular-size muffin cups with Reynolds Baking Cups.
  • In a large bowl, cream together granulated sugar, 1/2 cup of butter, molasses, and eggs using an electric mixer or mix with a spoon. Add flour, baking soda, salt, ginger, 1/2 teaspoon of cinnamon, allspice, and water. Spoon approximately 1/4 cup of batter into each muffin cup.
  • Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes, then transfer from pans to cooling racks. Allow to cool completely for about 20 minutes.
  • In a medium bowl, blend cream cheese, 1/4 cup butter, lemon peel, 1 teaspoon cinnamon, and vanilla with an electric mixer until creamy. Slowly add powdered sugar, one cup at a time, blending on low speed until smooth. Incorporate milk, one teaspoon at a time, until desired spreadable consistency is achieved.
  • Top each cupcake with a lavish amount of frosting before chilling in the refrigerator.

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