Gingerbread Cupcakes with Cream Cheese Frosting

Name: Gingerbread Cupcakes with Cream Cheese Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24
Ingredients: 2 1/2 cups flour; 2 teaspoons baking powder; 2 teaspoons McCormick® Ground Ginger; 1 teaspoon McCormick® Ground Cinnamon; 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; 1 package (8 ounces) cream cheese, softened; 1/2 cup (1 stick) butter, softened; 1 teaspoon McCormick® All Natural Pure Vanilla Extract; 1 box (16 ounces) confectioners' sugar

By: McCormick Kitchens

Made With:

Cupcakes of every kind are the latest dessert trend. For the holidays, bake these warm spicy Gingerbread Cupcakes and crown them with sweetened cream cheese frosting.

Recipe Info

Prep Time:

20m
Cook Time:

25m
Ingredients:

13
Servings:

24
User Rating:

Ingredients

Gingerbread Cupcakes
2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons McCormick® Ground Ginger
1 teaspoon McCormick® Ground Cinnamon
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
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1 box (16 ounces) confectioners' sugar

Nutrition Information

(per serving)

Calories 271
Carbohydrates 41 g
Cholesterol 49 mg
Fiber 0 g
Protein 2 g
Sodium 189 mg
Total Fat 11 g

Cupcakes of every kind are the latest dessert trend. For the holidays, bake these warm spicy Gingerbread Cupcakes and crown them with sweetened cream cheese frosting.

Key products

McCormick® Ground Cinnamon, 2.37 oz

$5.49

Unit price: per

McCormick® Ground Ginger, 0.7 oz

$5.49

Unit price: per

McCormick® All Natural Pure Vanilla Extract, 4 fl oz

$18.99

Unit price: per

McCormick® Ground Cinnamon, 4.12 oz

$5.99

Unit price: per

Instructions

Preheat oven to 350°F. For the Gingerbread Cupcakes, mix flour, baking powder, ginger, cinnamon and baking soda in medium bowl. Set aside.
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.
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.
For the Cream Cheese Frosting, beat cream cheese, butter and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with Frosting.