Gingerbread Cupcakes

Serves: 12 cupcakes

Source: Once Upon a Chef, Weeknight, Weekend

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 1/2 cup of butter at room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 cup unsulphured molasses
  • 1/2 cup milk

Instructions

  1. Preheat oven to 350 and line 12 cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices.
  3. Cream butter with granulated and brown sugar on medium until light and fluffy for about 2 minutes. Beat in the egg, and then molasses until smooth, for about 30 seconds.
  4. With mixer on low speed, beat in one-third of the flour mixture followed by half of the milk. Add another third of flour mixture followed by remaining half cup of milk and then add remaining flour.Scrape down the bowl and beat again until the batter is combined. The mixture may look a bit curdled, but that is okay.
  5. Spoon batter into the prepared pans, filling each cup about three-fourths full.
  6. Bake for 20 to 22 minutes until the centre comes out clean. Cool in the pan for about 10 minutes and and then transfer to cool completely.
  7. Ice with cream cheese frosting

Cream Cheese Frosting

  • 1/4 cup soft butter
  • 1 8 ounce (250 gram) block of cream cheese
  • 1 cup sifted icing sugar
  • 1/2 teaspoon vanilla
  1. Beat butter and cream cheese until smooth. Beat in icing sugar and vanilla.