Gingerbread Cupcakes
Ingredients
- 1 1/2 cups butter
- 1 cup sugar
- 1/2 cup brown sugar
- 1/4 cup molasses
- 4 eggs
- 1 Tablespoon vanilla
- 1 1/2 cups flour
- 2 Tablespoons ground ginger
- 1 Tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
Frosting:
- 4 ounces cream cheese, soft
- 1 1/2 Tablespoons cinnamon
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 2 - 4 Tablespoons heavy cream
Directions
- Preheat oven to 350 degrees.
- Line 24 muffin cups with paper liners. Set aside.
- For the cupcakes, blend together the butter, sugar, brown sugar and molasses in the bowl of a stand mixer until light and fluffy.
- Add in eggs and mix well.
- Add flour, ginger, cinnamon, nutmeg and cloves. Slowly blend until batter is smooth.
- Fill each muffin cup 3/4 full with batter. Bake for 22 - 25 minutes or until a toothpick inserted into the center comes out clean. Set aside to cool.
- For the frosting, place the cream cheese, cinnamon and vanilla in the bowl of a stand mixer. Blend until smooth and fluffy.
- Add in powdered sugar and cream. Slowly blend until all of the powdered sugar is incorporated. Then, turn up the speed and continue blending until fluffy.
- Spread frosting on cooled cupcakes with a knife or pastry bag. Arrange on your temp-tations® Gingerbread Platter to serve.
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