Gingerbread Cupcakes (adapted from Betty Crocker) from The Bake-Off Flunkie
 
1/3 cup sugar (recipe called for 1/2 cup)
1/2 cup butter, softened
1/2 cup light molasses
2 eggs
5 oz all-purpose flour
5 oz cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup buttermilk
 
1. Heat your oven to 375 and line 18 regular-sized muffin cups with paper liners.

2. In a large bowl, beat the sugar and butter until creamy. Add the molasses and eggs, mixing well after each addition. Add the remaining dry ingredients and mix well. Scrape the sides of the bowl, and add the buttermilk and mix well.

3. Fill each cupcake liner 1/2-2/3 the way full and bake 15-18 minutes, or until a toothpick inserted in the center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely before frosting.
 
Cream Cheese Frosting (adapted from Betty Crocker)

1 8-oz package cream cheese, softened
1/4 cup butter, softened
2 teaspoons lemon zest
1 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups (1 lb) powdered sugar
2-3 tablespoons cream

In the bowl of a stand mixer, cream together the cream cheese and butter. Add the lemon zest, cinnamon, and vanilla and mix well. Add the powdered sugar and mix until combined and crumbly. Scrape down the sides of the bowl. Add the cream and mix well until desired consistency.

I used a disposable decorating bag and a #808 decorating tip to pipe the frosting on the cupcakes. You could also use a huge star tip or just spread it on with a metal spatula.
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