Wednesday, December 19, 2012

Day 6 Christmas Countdown: Gingersnap Cupcakes

I think so far, that these are my favorite winter cupcakes so far! The multiple selections of spices mix into this recipe makes it taste just like a gingerbread but in cupcake form! It is very moist and goes great with a dollop of your favorite cream cheese icing! Follow me on this blog for more blog updates and please leave a comment below is desired. Enjoy! Happy holidays!

(Makes 12 cupcakes)

2 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
6 tbsp butter, soften
1 cup brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground black pepper
1 large egg
1/4 cup molasses
3/4 cup milk
1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.

2. In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, cream together butter and brown sugar until light. Blend in spices and egg, followed by molasses. Stir in half of the flour mixture, then the milk and the remaining flour mixture. Mix only until no streaks of flour remain.

3. Divide batter evenly into prepared muffin tin. Bake for 17-20 minutes, until a toothpick inserted into the center comes out clean. Cool cupcakes completely on a wire rack before frosting.

Vanilla Cream Cheese Frosting

  • 4-oz cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • approx 2 cups confectioners’ sugar
  1. In a medium bowl, combine cream cheese and butter. Beat until smooth, then mix in vanilla extract, milk and 1 cup of confectioners’ sugar. Beat until very smooth, then gradually blend in additional sugar until frosting is fluffy, thick and easy to spread.
  2. Frosting can be spread onto the cupcakes or piped on using a piping bag.

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