- 2 cups flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 1½ tsp. ginger
- ½ tsp. cinnamon
- ½ tsp. allspice
- ½ cup sugar
- ½ cup (1 stick) butter, softened
- 2 tsp. vanilla
- ½ cup molasses
- 2 eggs
- 3¾ cups powdered sugar
- 1 stick butter, softened
- 4 oz. cream cheese
- 2 tsp. vanilla
- In a small bowl, combine flour, baking soda, baking powder, salt, ginger, cinnamon and allspice.
- Cream butter and sugar, then add vanilla.
- Mix in eggs, one at a time and molasses.
- Gradually add flour mixture and beat well.
- Pour batter into cupcake liners about ⅔ full.
- Bake for 19-20 minutes at 350 degrees or until done.
- Frosting- Cream butter (softened, but not melted) and cream cheese with 2 cups powdered sugar.
- Add vanilla and beat well.
- Alternate adding rest of powdered sugar with a little milk, beating until consistency to frost.
Recipe by my heart bakes at https://myheartbakes.com/gingerbread-cupcakes/
3.5.3251