Ingredients: |
Ingredients: CUPCAKES
1/2 cup- unsalted butter, softened to room temperature
1/2 cup- dark brown sugar (or light brown)
1 egg, at room temperature
1/2 cup- milk, at room temperature*
1/2 cup- molasses
1- teaspoon vanilla extract
1 1/3 cups- all-purpose flour
1/2 teaspoon- baking powder
1/2 teaspoon- baking soda
1/4 teaspoon- salt
1 teaspoon- ground cinnamon
1/2 teaspoon- ground ginger
1/2 teaspoon- nutmeg
1/4 teaspoon ground allspice
CREAM CHEESE FROSTING
8 oz- full-fat cream cheese, softened to room temperature
1/4 cup- unsalted butter, softened to room temperature
2 cups- confectioners' sugar
1-2 Tablespoons- cream or milk
1 teaspoon- vanilla extract
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Directions: |
Directions:1. Preheat oven to 350F degrees. Line 12-count muffin pan with cupcake liners. Set aside.
2. Make the cupcakes: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the milk, molasses, and vanilla on medium speed. Mixture will be piecey and not fully combined. That's ok.
3. In a medium bowl, toss the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.
4. Fill cupcake liners 2/3 of the way full, no more. Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.
5. Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 1 Tbsp cream. Beat for 2 minutes. Add the vanilla and 1 more Tbsp cream if needed to thin out. Beat for 1 minute. Taste the frosting and add a pinch of salt if too sweet. Frost cooled cupcakes immediately before serving. |
Personal
Notes: |
Personal
Notes: *Egg and milk MUST be at room temperature. I used skim milk, though any milk would be fine. Buttermilk would be great.
*To make about 30 mini cupcakes, make the cupcake batter as directed and bake in mini muffin pans for 10-12 minutes, or until a toothpick inserted in the center comes out clean
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This recipe for Gingerbread Cupcakes is from