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

  • Prep 40 min
  • Total 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

Steps

  • 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.

  • 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.

Nutrition Facts are not available for this recipe
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