Gingerbread Cupcakes w/Cream Cheese Frosting

By AMNW Intern

Gingerbread Cupcakes with Cream Cheese Frosting
From the Kitchen of Chef Tse

Makes 12


  • 1 1/4 cup all-purpose unbleached flour
  • 1 pinch salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 cup molasses
  • 1/2 cup boiling water
  • 1/4 cup granulated sugar
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 large egg, room temperature


  • 4 ounces cream cheese, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup powdered sugar


  • Preheat oven to 350 degrees.
  • In a medium bowl, sift together flour, salt, baking soda, and spices.
  • In a small bowl, dissolve molasses in hot water.
  • In another medium bowl, cream together butter and sugar with an electric mixer until light and fluffy.
  • Add egg and beat until incorporated.
  • Add 1/3rd of the flour mixture and beat well.
  • Add 1/2 of the molasses and beat well.
  • Repeat with remaining flour and molasses, alternating until everything is well mixed.
  • Line a 1/2 cup muffin tin with paper liners.
  • Divide batter evenly among cups.
  • Bake 15 to 17 minutes until a toothpick inserted in a cupcake comes out clean.
  • Remove cupcakes from pan and let cool completely before frosting.
  • In a medium bowl, beat together cream cheese, vanilla and powdered sugar.
  • Using a butter knife, spread frosting over cupcakes.


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