Ginger Spice Cupcakes With Cream Cheese Frosting White Whole Wheat Flour Recipes

Steps:

• Heat oven to 375°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups.
• 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.
• 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.
• 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.
• Pipe or spread generous amount of frosting on top of each cupcake; sprinkle lightly with cinnamon, if desired. Store covered in refrigerator.

Steps:

• For the spiced gingerbread cupcakes: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
• Stir together the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
• Whisk the melted butter, granulated sugar, molasses, sour cream and egg in a large bowl until smooth. Add the flour mixture and whisk just to combine. Divide the mixture among the muffin cups.
• Bake until puffed and a tester in the center of a cupcake comes out clean, 13 to 15 minutes. Cool in the tin for about 10 minutes, then use an offset spatula to ease them out and completely cool.
• For the lemon cream cheese frosting. Combine the cream cheese and butter in a medium bowl. Beat until smooth and fluffy, about 1 minute. Beat in the lemon zest and vanilla. Add the confectioners' sugar and mix until smooth, then beat until light and fluffy, about 1 minute.
• Split the cooled cupcakes in half crosswise. Spread or pipe a little filling on the cut side of each cupcake bottom. Top with the cupcake tops. Spread or pipe the remaining frosting on top of the cupcakes and decorate as desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
• Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
• Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
• Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
• To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.

Steps:

• Gingerbread Cupcakes:
• Preheat oven to 350°F. Line a muffin pan with paper cupcake liners.
• Sift the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt into a bowl and mix.
• Whisk the oil, molasses, maple syrup, soy milk, yogurt, and lemon zest in a separate large bowl. Add the flour mixture to the wet ingredients and mix just until smooth. Fold in the chopped crystallized ginger.
• Fill cupcake liners two-thirds full. Bake for 19 to 22 minutes, until a knife or toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.
• Lemony Cream Cheese Frosting:
• Cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners' sugar in 1/2 cup batches. Mix until smooth and creamy, then in mix in the vanilla. Add the lemon zest. Keep tightly covered and refrigerated until ready to use.

Steps:

• In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (do not drain). , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. , For frosting, in a large saucepan, combine the brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners' sugar until smooth. Frost cupcakes; top with nuts if desired.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Place tea bags in boiling water in measuring cup; let stand 5 minutes. Remove tea bags, squeezing liquid into measuring cup. If necessary, add enough water to tea to measure 2/3 cup. Measure 1/2 cup tea for cupcakes; reserve remaining tea for glaze.
• In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, the salt, ginger, cardamom and cloves; set aside. In large bowl, beat granulated sugar and softened butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla until smooth and blended. Gradually beat in flour mixture alternately with 1/2 cup tea until smooth. Fill muffin cups one-half full.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; place on cooling rack. Cool completely, about 20 minutes.
• Meanwhile, in small bowl, mix powdered sugar, dash cinnamon, melted butter, 1/4 teaspoon vanilla and enough remaining tea until smooth and desired drizzling consistency. Drizzle over cupcakes.

Steps:

• Preheat oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Line 24 muffin tins with paper liners.
• For the cupcakes; In a large bowl using an electric mixer on low speed beat all cake ingredients together until blended.
• Increase to medium speed and beat for 2 minutes.
• Divide the batter between the paper-lined muffin tins filling about two-thirds full.
• Bake for about 22-25 minutes or until cupcakes test done.
• Remove to wire racks and cool completely.
• For the frosting; in a large bowl cream the butter, cream cheese, vanilla and whipping cream until light and fluffy (about 3 minutes).
• Add in the confectioners sugar and beat until combined and smooth adding in more cream or confectioners sugar to achieve desired spreading consistancy.
• Add in food couling if desired.
• Spread onto cooled cupcakes.
• Srore the cupcakes in the fridge.

Steps:

• Preheat oven to 350 degrees.
• Prepare cake batter as directed on package using water/milk and 2 eggs.
• Stir in carrots, ginger, 3/4 t. cinnamon and walnuts.
• Spoon batter into 24 paper lined muffin cups.
• Bake 15 minutes or until toothpick comes clean.
• Beat cream cheese in medium bowl with wire whisk until smooth.
• Gently stir in whipped topping.
• Spread with reserved 1/4 t. cinnamon.
• Refrigerate until ready to serve.