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.
20m
PREP TIME
25m
COOK TIME
271
CALORIES
14
INGREDIENTS
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.
20m
PREP TIME
25m
COOK TIME
271
CALORIES
14
INGREDIENTS
Ingredients 24 Servings
- 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
INSTRUCTIONS
- 1 Preheat oven to 350°F. For the Gingerbread Cupcakes, 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.
- 4 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.
NUTRITION INFORMATION
(per Serving)
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