Description
A warming gingery cupcake paired perfectly with a slightly sweet cinnamon cream cheese frosting.
Ingredients
Scale
Cupcakes
- 1 3/4 cups all purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup (8 TBS) unsalted butter, softened
- 1/2 cup dark brown sugar
- 1/2 cup molasses
- 1 large egg
- 1/2 milk
Frosting
- 6 TBS unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar, sifted
- 2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 – 2 TBS milk, or enough to make the frosting spreadable
Instructions
Cupcakes
- Preheat oven to 350°F. Line a muffin tin with 12 cupcake liners and lightly grease the inside of liners with cooking spray.
- Whisk together flour, baking soda, spices, and salt.
- Using a stand mixer with the paddle attachment, or a hand mixer, cream the butter until light and fluffy. Mix in the brown sugar, molasses and egg until well combined.
- Add half of the milk to the butter/sugar mixture alternately with the dry ingredients, mixing on low speed to combine. Repeat with remaining milk and dry ingredients and mix until fully combined, being careful not to over mix.
- Fill each cupcake liner about 2/3 full with batter. Bake for 22 – 24 min or until a toothpick inserted in the center comes out clean.
- Let cool completely before adding frosting.
Frosting
- Beat together butter and cream cheese until light and fluffy.
- Add sifted powdered sugar and cinnamon, beating well.
- Add the vanilla and the milk, a little at a time, until frosting reaches desired consistency.