GINGERBREAD CUPCAKES

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30 min Prep
1 hr 25 min Total
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18 Servings

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Gold Medal® flour provides a simple addition to these gingerbread cupcakes piped with creamy frosting – an elegant dessert!


Ingredient List
  • Small check mark in a circle icon Foil baking cups
    Cupcakes
  • Small check mark in a circle icon1/2 cup granulated sugar
  • Small check mark in a circle icon1/2 cup butter or margarine, softened
  • Small check mark in a circle icon1/2 cup molasses
  • Small check mark in a circle icon2 eggs
  • Small check mark in a circle icon2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1 1/2 teaspoons ground ginger
  • Small check mark in a circle icon1/2 teaspoon ground cinnamon
  • Small check mark in a circle icon1/2 teaspoon ground allspice
  • Small check mark in a circle icon3/4 cup water
    Frosting
  • Small check mark in a circle icon1 package (8 oz) cream cheese, softened
  • Small check mark in a circle icon1/4 cup butter or margarine, softened
  • Small check mark in a circle icon2 teaspoons grated lemon peel
  • Small check mark in a circle icon1 teaspoon ground cinnamon
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon4 cups (1 lb) powdered sugar
  • Small check mark in a circle icon1 to 2 teaspoons milk
Preparation
  1. Heat oven to 375°F. Place foil baking cups in each of 18 regular-size muffin cups.
  2. 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.
  3. 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.
  4. 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.
  5. 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.