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Gingerbread Cupcakes

 Gingerbread Cupcakes
The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For an extra-special presentation, add candied ginger as a garnish. —Nancy Beckman, Helena, Montana
12 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 cup water
  • 1/2 cup molasses
  • 1-1/3 cups King Arthur Unbleached 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
  • MAPLE FROSTING:
  • 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

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy.

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Gingerbread Cupcakes (continued)

Directions (continued)

  • 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.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for
  • 20-25 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing to a wire rack to
  • cool completely.
  • 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. Yield: 1 dozen.
Nutritional Facts: 1 cupcake equals 325 calories, 14 g fat (9 g saturated fat), 54 mg cholesterol, 293 mg sodium, 49 g carbohydrate, 1 g fiber, 2 g protein.