Gingerbread Cupcakes

By dette

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

Ingredients

• Cupcakes
• 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
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 3/4 cup water
• Frosting
• 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

Preparation

Step 1

1 Heat oven to 375°F. Place paper baking cup 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.