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

Wondering what type of molasses to use? Either light or dark molasses can be used in the cupcake batter. Light molasses is lighter in both flavor and color, while dark molasses is thicker and less sweet.

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Prep Time 40 min
Total Time 1 hr 35 min
Servings 18

Ingredients

: Reynolds™ Baking Cups

Cupcakes

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

Frosting

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

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Directions

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.

EXPERT TIPS

Expert Tips

Reynolds StayBrite Baking Cups are fashion-inspired designs that won’t fade during baking.

Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.

Got questions? Our experts have the answers. Ask Betty now.