GINGERBREAD CUPCAKES
The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For an extra-special presentation, add candied ginger as a garnish. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- 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., 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., 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.
Nutrition Facts : Calories 325 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 293mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
GINGERBREAD CUPCAKES FROM CAKE MIX
Do you want a new and exciting recipe for Christmas? Try these gingerbread cupcakes from a cake mix with a cream cheese frosting recipe. I guarantee that this quick recipe is super easy to make. Hence, you make it with cake mix and topped with a delicious and fluffy cinnamon cream cheese frosting. So go ahead and add this recipe for your Christmas celebration.
Provided by cakedecorist.com
Categories Dessert
Number Of Ingredients 11
Steps:
- Set your oven to 350 degrees Fahrenheit.
- Afterward, line your cupcake pans with cupcake liners.
- Then, using a large mixing bowl, sift the cake mix with ginger and cinnamon using a sieve.
- After that, add the molasses, oil, eggs, and milk to the mixing bowl. And then, beat it using an electric mixer till the mixture becomes smooth.
- Then, pour the cupcake batter or scoop it into the cupcake pans with cupcake liners.
- After that, bake the gingerbread cupcakes in the preheated oven for 22-25 minutes or until the cupcakes cook thoroughly. Remember, you can use a toothpick to check if the cupcakes are okay. Do this by poking the cupcake in the middle with a toothpick. When you can observe that the toothpick comes out clean, it is ready.
- Afterward, remove the gingerbread cupcakes from the oven. After that, make sure to let them cool completely on a cooling rack.
- Before anything else, beat the butter using an electric mixer in a large bowl until smooth.
- Then, add the cream cheese to the butter mixture and beat.
- After that, add in the cinnamon, then gradually add the powdered sugar until everything combines well. Afterward, add more sugar if desired, or add less.
- Then, place the frosting in the piping bags with a piping tip using a rubber spatula.
- Afterward, pipe the cupcakes with frosting and add garnishes like a candy gingerbread man, mini gingerbread man cookies, or sprinkles.
- Lastly, serve and enjoy!
EASY CAKE MIX CUPCAKES
For this recipe, there are no rules. The only thing required is a creative imagination. For accompanying recipes and decorating tips visit Spring Has Sprung. -Karen Tack, Riverside, Connecticut
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, buttermilk, eggs and oil. Beat on low speed just until moistened. Beat on high for 2 minutes. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Tint frosting with food coloring. Frost cupcakes and decorate as desired.
Nutrition Facts :
EASY GINGERBREAD CUPCAKES WITH CAKE MIX
Easy gingerbread cupcakes recipe with cake mix, homemade with simple ingredients. Soft, moist and full of spices like ginger and cinnamon plus molasses.
Provided by Abeer Rizvi
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- In a large mixing bowl, add eggs, molasses, milk, water, oil and mix until smooth.
- Add spice cake mix, ginger powder, cinnamon powder and mix until just combined.
- Pour batter in cupcake liners.
- Bake at 350 degrees F for 20-25 minutes or until an inserted toothpick in the center comes out clean.
- Allow cupcakes to cool completely.
- While cupcakes are cooling, prepare the frosting and color half of it pink and half of it blue, if you like.
- Fill a piping bag with both colors of icings and attach Wiling tip # 1M (large star tip).
- Pipe a swirl of frosting on top of each cupcake.
- Stick candy cane shards on top of the icing, if you like. Enjoy!
Nutrition Facts : Calories 328 kcal, Carbohydrate 46 g, Protein 2 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 21 mg, Sodium 234 mg, Fiber 1 g, Sugar 39 g, UnsaturatedFat 10 g, ServingSize 1 serving
GINGERBREAD CUPCAKES
Gold Medal® flour provides a simple addition to these gingerbread cupcakes piped with creamy frosting - an elegant dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 18
Number Of Ingredients 19
Steps:
- Heat oven to 375°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups.
- In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, the allspice and water. Spoon about 1/4 cup batter into each muffin cup.
- Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
- Meanwhile, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.
- Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 51 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 37 g, TransFat 0 g
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