Gingerbread Cupcakes

These homemade moist Gingerbread Cupcakes are flavored with ginger, all spice, cloves and a touch of nutmeg. It’s the perfect holiday treat. This Gingerbread Cupcake Recipe is topped with a cinnamon maple whipped cream cheese frosting and garnished with rosemary.

INGREDIENTS
For the cupcake:

• ½ cup light brown sugar
• ¼ cup granulated sugar
• ¼ cup vegetable oil
• 2 large eggs
• ¼ cup molasses
• 1 teaspoon pure vanilla extract
• ¼ cup light sour cream
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cinnamon
• ¼ teaspoon cloves
• ½ cup milk

For the frosting:

• ½ cup unsalted butter, cold
• 8 ounces cream cheese, cold
• 3-4 cups powdered confectionary sugar
• 1 tablespoons maple syrup
• 1 teaspoon heavy whipping cream or milk
• ½ teaspoon vanilla extract
• ½ teaspoon cinnamon

INSTRUCTIONS
For the cupcakes:

1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
2. In a large mixing bowl, combine the sugars, vegetable oil, eggs, molasses and vanilla extract and sour cream. Beat on medium speed until the well combined. Scrape down the bowl as needed.
3. In a medium sized bowl, combine all remaining dry ingredients. Then, add half the dry ingredients to the batter followed half the milk and beat until it starts to combine.
4. ......................................

For full instructions please see : beyondfrosting.com

Share this post