• 12servings
  • 45minutes
  • 325calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1/2 cup packed brown sugar

  3. 1 egg

  4. 1/2 cup water

  5. 1/2 cup molasses

  6. 1-1/3 cups all-purpose flour

  7. 3/4 teaspoon ground cinnamon

  8. 1/2 teaspoon baking powder

  9. 1/2 teaspoon baking soda

  10. 1/2 teaspoon salt

  11. 1/2 teaspoon ground ginger

  12. 1/2 teaspoon ground nutmeg

  13. 1/4 teaspoon ground allspice


  15. 1/3 cup butter, softened

  16. 1 ounce cream cheese, softened

  17. 1/4 cup packed brown sugar

  18. Dash salt

  19. 1/4 cup maple syrup

  20. 1/4 teaspoon vanilla extract

  21. 1 cup confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Gingerbread Cupcakes Recipe photo by Taste of Home 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 near 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. Yield: 1 dozen.


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