Gingerbread Cupcakes with Cream Cheese Frosting

Gingerbread Cupcakes with Cream Cheese Frosting

From Chef Tse

Makes 12

Cupcakes:

  • 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

Frosting:

  • 4 ounces light 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.

YouNews

This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.