Gingerbread Cupcakes Recipe

Name: Gingerbread Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1/2 cup packed brown sugar; 1 large egg; 1/2 cup water; 1/2 cup molasses; 1-1/3 cups all-purpose flour; 3/4 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/3 cup butter, softened; 1 ounce cream cheese, softened; 1/4 cup packed brown sugar; Dash salt; 1/4 cup maple syrup; 1/4 teaspoon vanilla extract; 1 cup confectioners' sugar

Servings: persons

1/2 cup butter, softened
1/2 cup packed brown sugar
1 large egg
1/2 cup water
1/2 cup molasses
1-1/3 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup butter, softened
1 ounce cream cheese, softened
1/4 cup packed brown sugar
Dash salt
1/4 cup maple syrup
1/4 teaspoon vanilla extract
1 cup confectioners' sugar

1
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes.
2
Fill paper-lined muffin cups two-thirds full. Bake at 350u00b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.
3
For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.

884

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/2 cup packed brown sugar, 1 large egg, 1/2 cup water, and more.

Yes, Gingerbread Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Cupcakes

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