December 10, 2010

Recipe: Gingerbread Cupcakes with Cream Cheese Frosting

Wow, searched the internet wide for a good gingerbread cupcake recipe and didn't find very many. So I'm glad I went with the McCormick recipe I decided on. This gingerbread is just the right amount of spice combination {I also added a dash of ground nutmeg and cloves}

{Moist, delicious, aromatic, and melt in your mouth}

And that's just the cake, the frosting is a whole other sweet story! This cream cheese frosting is light and just the right amount of sweet {I added a teaspoon of light brown sugar and only 3/4 of the powdered sugar box}. My brother-in-law described it as biting into a sweet cloud :)

Fill your home with the comforting smell of holiday gingerbread and have fun decorating!

{Recipe via McCormick's}
Gingerbread Cupcakes with Cream Cheese Frosting
Makes 24 (1 cupcake) servings.
Prep Time: 20 minutes
Cook Time: 25 minutes

2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons McCormick® Ginger, Ground
1 teaspoon McCormick® Cinnamon, Ground
1 teaspoon baking soda
1/2 cup (1 stick) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
2 eggs
1 cup boiling water
Cream Cheese Frosting (recipe follows)

1. Preheat oven to 350°F. Mix flour, baking powder, ginger, cinnamon and baking soda in medium bowl. Set aside.

2. Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well blended and smooth. Add eggs; beat well. Add flour mixture alternately with boiling water, beating on low speed after each addition. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.

3. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting.

Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/2 cup (1 stick) butter, softened, and 1 teaspoon McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth.

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