Gingerbread Cupcakes

By carvalhohm

Ingredients

• 1 box yellow cake mix
• 1 cup water
• 1/2 cup oil
• 3 eggs
• 1/3 cup molasses
• 1 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• 1/2 tsp allspice
• Cinnamon Cream Cheese Frosting (recipe & ingredients follow)

Details

Servings 4
Adapted from thedomesticrebel.com

Preparation

Step 1

1. Preheat oven to 350 degrees. Line 2 muffin pans with 24 paper liners. Set aside.

2. In large bowl, beat together cake mix, water, oil, eggs, molasses, and spices until blended, about 2 minutes. Portion batter evenly into muffin tins, about 2/3 full, and bake for approximately 15-18 minutes or until toothpick inserted in center comes out clean. Let cool completely while you prepare frosting.

Cinnamon Cream Cheese Frosting:

1 pkg (8oz) cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
1 tsp cinnamon
About 4 cups powdered sugar

1. In the bowl of stand mixer, beat together cream cheese, butter and vanilla until blended, about 1 minute. Gradually add powdered sugar, one cup at a time, until stiff but spreadable consistency is reached. Beat in cinnamon.

2. Pipe frosting onto cooled cupcakes (you may want to double recipe if you’re piping it high like mine). Sprinkle with festive jimmies or gingerbread quinns, like mine (I got them in a 4-pk at Michael’s). Store airtight.