Molasses Gingerbread Cupcakes

By barbsjustagirl

Includes cream cheese and buttercream icing recipes!

Ingredients

• CUPCAKES
• Ingredients
• 8 8 8 tablespoons (1 stick) unsalted butter, room temperature
• 2 1/2 2 1/2 1/2 cups all-purpose flour
• 1 1 1 cup boiling water
• 2 2 2 teaspoons baking soda
• 2 2 2 teaspoons ground ginger
• 1 1/2 1 1/2 1/2 teaspoons ground cinnamon
• 1/2 1/2 1/2 teaspoon ground cloves
• 1/2 1/2 1/2 teaspoon ground nutmeg (use fresh if you can)
• 1/2 1/2 1/2 teaspoon salt
• 2 2 2 teaspoons baking powder
• 2/3 2/3 2/3 cup packed dark-brown sugar
• 1 1 1 cup unsulfured molasses
• 1 1 1 tablespoon freshly grated ginger
• 2 2 2 large eggs, room temperature, lightly beaten
• CREAM CHEESE FROSTING
• 1 1 1 lb. soft butter unsalted (4 sticks)
• 1 1 1 lb. powdered sugar sifted
• 1 1 1 lb. cream cheese softened
• 1 1 1 teaspoon vanilla extract(best you can find)
• VANILLA BUTTERCREAM FROSTING
• 1 1 1 lb. soft butter unsalted (4 sticks)
• 1 1 1 teaspoon vanilla extract
• 1 1 1 lb powdered sugar sifted

Details

Servings 24

Preparation

Step 1

CUPCAKES

Heat oven to 350 degrees. But paper liners in muffin pans, set aside. In a bowl, combine boiling water and baking soda, set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder, set aside.
In an electric mixer with the paddle attachment, cream butter, until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking soda mixture, and flour mixture. Beat in eggs.
Scoop batter into muffin pans and bake for about 17 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack. Frost with either Vanilla Buttercream or Cream Cheese Frosting.

Makes about 24 cupcakes.

CREAM CHEESE FROSTING

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and cream cheese until light and fluffy on medium speed. About 3 minutes. Slowly add powdered sugar. Blend until all the lumps are gone. Mix at high-speed for about 3 more minutes. Put frosting in a piping bag and frost away………. Finish with a little cinnamon and nutmeg sugar.

VANILLA BUTTERCREAM FROSTING


Blend the butter and vanilla in a mixer at medium speed until soft and blended well, about 3 minutes. Slowly add powdered sugar a little at a time on low-speed. Once it is all in and mixed beat at high-speed until light and fluffy for about 4 minutes. You can store the unused frosting in an airtight container in the frig about a week.