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Gingerbread Cupcakes

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Betty Crocker Kitchens
Updated Oct 29, 2012
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Gold Medal® flour provides a simple addition to these gingerbread cupcakes piped with creamy frosting – an elegant dessert!

Gingerbread Cupcakes

  • Prep Time 30 min
  • Total 1 hr 25 min
  • Servings 18
  • Ingredients 19
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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™ all-purpose 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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups.
  • Step 
    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. 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.
  • Step 
    3
    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.
  • Step 
    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, on low speed until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.
  • Step 
    5
    Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.

Nutrition

330 Calories
13g Total Fat
3g Protein
51g Total Carbohydrate
37g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
330
Calories from Fat
110
Total Fat
13g
20%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
240mg
10%
Potassium
180mg
5%
Total Carbohydrate
51g
17%
Dietary Fiber
0g
0%
Sugars
37g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tips

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