Gingerbread cupcakes are spicy and delicious topped with cream cheese frosting. The first gingerbread man was credited to Queen Elizabeth in the 16th century. George Washington’s mother served gingerbread in shapes of kings and eagles. Gingerbread can be made into cookies and decorated houses. Gingerbread cake is baked sweet containing ginger, cinnamon, nutmeg, and spices and sweetened with a combination of brown sugar, molasses, or honey.
| Gingerbread Cupcakes | Print |
Ingredients
- 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
Instructions
- 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.
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Gingerbread Cupcakes