Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Your favorite holiday flavors just got a new twist.
- 2 C all purpose flour
- 1/2 C Granulated Sugar
- 1/2 C Butter softened
- 1/2 C Molasses
- 2 Eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground all spice
- 1 Pkg 8 oz cream cheese, soften
- 1/4 C butter softened
- 2 tsp lemon juice
- 2 tsp ground cinnamon
- 1 tsp vanilla
- 4 C powdered sugar
- 1-2 tsp milk
For the Cupcakes:
Heat oven to 375 degrees. Line regular cupcake tins with cupcake liners.
In a large bowl, beat egg, sugar, butter and molasses with hand mixer on medium speed. In a different bowl combine all the dry ingredients, including the spices.
Alternately add dry ingredients and water in 3 batches, ending with dry ingredients
Spoon a 1/4 cup into each cupcake cups
Bake 15-18 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pan to cooling racks.
For the Frosting:
In a medium bowl beat cream cheese, butter, lemon juice, and vanilla until smooth. Slowly add in powdered sugar 1 cup at a time, on low speed until smooth. Beat in milk 1 tsp. at a time until spreadable.
Pipe or spread generously on top of each cupcake. Decorate with cranberries and mint.
Serve and enjoy! 😀