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

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

Ingredients

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

Directions

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.

Notes










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.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.