Wednesday, December 8, 2010

Gingerbread Cupcakes

And they are oh so delicious! Addicting really, I could probably eat them all in one sitting. So don't say I didn't warn you!



1/2 cup granulated sugar
1/2 cup butter softened
1/2 cup molasses
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup water

1 pkg (8oz) cream cheese, softened
1/4 cup butter softened
2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups powdered sugar
1-2 teaspoons milk

-Heat oven to 375. Line muffin tin with cupcake cups.
-In a large bowl, beat sugar, butter, molasses and eggs. Stir in flour, baking soda, salt, ginger, cinnamon, allspice and water. Spoon about 1/4 cup batter into each muffin cup.
-Bake 15-18 minutes. Cool completely.
-Meanwhile, beat cream cheese, butter, lemon peel, cinnamon and vanilla. Gradually beat in powdered sugar, one cup at a time until smooth. Beat in milk, one teaspoon at a time, until spreadable.
- Pipe frosting onto cupcakes!

I omitted the lemon peel because I didn't have any on hand, but these little cuties are still delish! Recipe from Betty Crocker. Enjoy. XO K.


  1. these look amazing!!! i have to make them this weekend....thanks for sharing : )

    <3 Carrie

  2. Look how perfect your frosting is.. I love it!



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