Gingerbread Cupcakes

Gingerbread Cupcakes

Gold Medal® flour provides a simple addition to these gingerbread cupcakes piped with creamy frosting – an elegant dessert!

Prep Time

30

Minutes

Total Time

1:25

Hr:Mins

Makes

18

cupcakes

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
  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. 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 5 minutes; remove from pans to 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, on low speed until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.
  5. Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.
Makes 18 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Reynolds StayBrite Baking Cups are fashion-inspired designs that won’t fade during baking.
Tip
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 fuller flavored, thicker and less sweet.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 330
    • (Calories from Fat 110),
  • Total Fat 13g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 240mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 0g,
    • Sugars 37g),
  • Protein 3g;
Percent Daily Value*:
    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 Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.