Gingerbread Cupcakes

Name: Gingerbread Cupcakes
Ingredients: 1/2 cup butter, softened; 1/2 cup packed brown sugar; 1 large egg; 1/2 cup water; 1/2 cup molasses; 1-1/3 cups all-purpose flour; 3/4 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/3 cup butter, softened; 1 ounce cream cheese, softened; 1/4 cup packed brown sugar; Dash salt; 1/4 cup maple syrup; 1/4 teaspoon vanilla extract; 1 cup confectioners' sugar

20 ingredients

3 steps

Ingredients

1/2 cup butter, softened
1/2 cup packed brown sugar
1 large egg
1/2 cup water
1/2 cup molasses
1-1/3 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup butter, softened
1 ounce cream cheese, softened
1/4 cup packed brown sugar
Dash salt
1/4 cup maple syrup
1/4 teaspoon vanilla extract
1 cup confectioners' sugar

Directions

1

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes.
2

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.
3

For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.