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Gingerbread Cupcakes with Cinnamon Frosting
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Ingredients:
CUPCAKE INGREDIENTS
2 3/4 Cups Flour
3 Tbsp Ground Ginger
2 Tsp Baking Soda
1 1/2 Tsp Ground Cinnamon
1/2 Tsp Ground Nutmeg
1/2 Tsp Ground Cloves
1/2 Tsp Salt
10 Tbsp Unsalted Butter, softened
1 Cup Dark Brown Sugar, packed
3 Large Eggs
1 1/4 Cups Molasses (full flavor)
1 Cup Hot Water (not boiling)
Christmas Sprinkles
FROSTING INGREDIENTS
8 Tbsp Unsalted Butter, softened
12 oz Cream Cheese, softened
8 Cups Powdered Sugar
4 Tsp Ground Cinnamon
1 1/2 Tsp Vanilla Extract
Directions:
Move the oven rack to the middle position and preheat the oven to 350 degrees F. Add cupcake liners to 2 muffin tins (total of 24 cupcakes).
To a large mixing bowl, add the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk together and set aside.
To the bowl of a stand mixer, add the butter and dark brown sugar and beat until well combined and lightened in color. Add the eggs, one at a time, and beat on low speed until well combined. Add the molasses and beat until well combined.
Add the dry ingredients and mix until well combined.
With the stand mixer on low speed, slowly pour in the hot water and mix until well combined.
Use a ¼ cup measuring cup to scoop the batter into the muffin tins.
Bake both muffin tins on the same oven rack for 16-20 minutes, rotate the pans halfway through baking. Let the cupcakes sit in the muffin tins for about 5 minutes then remove and transfer to a wire rack to cool completely.
***If you use dark / nonstick muffin tins, the baking time will be closer to 16-18 minutes. If you use lighter / not nonstick muffin tins, the baking time will be closer to 18-20 minutes. Insert a toothpick in the center and when it comes out clean, the cupcakes are done baking. ***
Once the cupcakes are cool, make the frosting. To the bowl of a stand mixer, add the butter and cream cheese. Beat on medium speed until well combined and fluffy.
Add the cinnamon and vanilla and beat until well combined.
Add the powdered sugar, 2 cups at a time, and mix on low speed until well combined. Increase the speed to medium-high and beat until soft and fluffy.
Transfer the frosting to a piping bag or Ziploc bag (use multiple bags if needed) and snip off the corner. Pipe the frosting in a circular patter on top of each cupcake.
Garnish with Christmas sprinkles. Serve and enjoy!
Store leftovers in an airtight container in the fridge to keep the frosting fresh. Let come to room temperature before serving.
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Move the oven rack to the middle position and preheat the oven to 350 degrees F. Add cupcake liners to 2 muffin tins (total of 24 cupcakes).
To a large mixing bowl, add the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk together and set aside.
To the bowl of a stand mixer, add the butter and dark brown sugar and beat until well combined and lightened in color. Add the eggs, one at a time, and beat on low speed until well combined. Add the molasses and beat until well combined.
Add the dry ingredients and mix until well combined.
With the stand mixer on low speed, slowly pour in the hot water and mix until well combined.
Use a ¼ cup measuring cup to scoop the batter into the muffin tins.
Bake both muffin tins on the same oven rack for 16-20 minutes, rotate the pans halfway through baking. Let the cupcakes sit in the muffin tins for about 5 minutes then remove and transfer to a wire rack to cool completely.
***If you use dark / nonstick muffin tins, the baking time will be closer to 16-18 minutes. If you use lighter / not nonstick muffin tins, the baking time will be closer to 18-20 minutes. Insert a toothpick in the center and when it comes out clean, the cupcakes are done baking. ***
Once the cupcakes are cool, make the frosting. To the bowl of a stand mixer, add the butter and cream cheese. Beat on medium speed until well combined and fluffy.
Add the cinnamon and vanilla and beat until well combined.
Add the powdered sugar, 2 cups at a time, and mix on low speed until well combined. Increase the speed to medium-high and beat until soft and fluffy.
Transfer the frosting to a piping bag or Ziploc bag (use multiple bags if needed) and snip off the corner. Pipe the frosting in a circular patter on top of each cupcake.
Garnish with Christmas sprinkles. Serve and enjoy!
Store leftovers in an airtight container in the fridge to keep the frosting fresh. Let come to room temperature before serving.
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