Ginger-Spice Cupcakes with Cream Cheese Frosting (White Whole Wheat Flour)

 

Reynolds™ Baking Cups

1/2

cup granulated sugar

1/2

cup butter or margarine, softened

1/2

cup molasses

2

eggs

2

cups Gold Medal® white whole wheat flour

1

teaspoon baking soda

1/2

teaspoon salt

1 1/2

teaspoons ground ginger

1/2

teaspoon ground cinnamon

1/2

teaspoon ground allspice

3/4

cup water

1

package (8 oz) cream cheese, softened

1/4

cup butter or margarine, softened

2

teaspoons grated lemon peel

1

teaspoon ground cinnamon

1

teaspoon vanilla

4

cups (1 lb) powdered sugar

1

to 2 teaspoons milk

Additional ground cinnamon, if desired

• 1 Heat oven to 375°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups.
• 2 In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with spoon until well blended. 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.
• 3 Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans; place on cooling racks. Cool completely, about 20 minutes.
• 4 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, until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.
• 5 Pipe or spread generous amount of frosting on top of each cupcake; sprinkle lightly with cinnamon, if desired. Store covered in refrigerator.