Gingerbread Cupcakes

🧂 Ingredients

• ½ Cup White Sugar
• ½ Cup Butter

  Softened
• ½ Cup Molasses
• 2 Eggs
• 2 Cups All Purpose Flour
• 1 Teaspoon Baking Soda
• ½ Teaspoon Salt
• 1 ½ Teaspoons Ground Ginger
• ½ Teaspoon Ground Cinnamon
• ½ Teaspoon Allspice
• ¾ Cup Water
• 8 Ounces Cream Cheese

  Softened
• ¼ Cup Butter
• 1 Cup Brown Sugar
• 2 Teaspoons Vanilla Extract

Instructions

• 1 Heat oven to 375 F. Line a muffin tin with paper liners.
• 2 In a large bowl, combine sugar, butter, water, molasses, and eggs.
• 3 Stir in baking soda, salt, ginger, cinnamon, and allspice. Gradually add flour a
  little at a time until just combined.
• 4 Fill cupcake liners ~⅔ of the way full.
• 5 Bake for 16-18 minutes or until a toothpick inserted in the center comes out
  clean.
• 6 Allow cupcakes to sit in pan for 3-4 minutes. Move to a wire rack to cool
  completely before frosting.
• 7 Beat butter and cream cheese until light and fluffy.
• 8 Stir in vanilla, and brown sugar. Mix until brown sugar is dissolved.
• 9 Spread or pipe frosting onto gingerbread cupcakes. Refrigerate for 30-60 minutes
  or until frosting is set.
• 10 Garnish with a gingerbread cookie, if desired.

Nutrition Info