GINGERBREAD CUPCAKES WITH CREAM CHEESE FROSTING
A wonderful change of pace for the holiday season. Moist and spicy cake balanced by creamy, soft frosting.
Provided by Kevin Ryan
Categories Desserts Frostings and Icings Cream Cheese
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 36.8 g, Cholesterol 56.4 mg, Fat 9.6 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 5.8 g, Sodium 184.5 mg, Sugar 23.3 g
GINGERBREAD CUPCAKES
The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For an extra-special presentation, add candied ginger as a garnish. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 325 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 293mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
GINGERBREAD CUPCAKES
Gold Medal® flour provides a simple addition to these gingerbread cupcakes piped with creamy frosting - an elegant dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 18
Number Of Ingredients 19
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. 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 5 minutes; remove from pans to 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, on low speed until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.
- Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 51 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 37 g, TransFat 0 g
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
GINGERBREAD CUPCAKES
Make and share this Gingerbread Cupcakes recipe from Food.com.
Provided by mielhollinger
Categories Dessert
Time 32m
Yield 8 cupcakes
Number Of Ingredients 10
Steps:
- Line eight 2 1/2 inch muffin cups with paper bake cups.
- In a medium mixing bowl stir together th flour, baking powder, ginger, cinnamon, soda, and salt.
- Set aside.
- In a small mixing bowl stir together the egg white, molasses, water, and oil.
- All molasses mixture to dry mixture, stirring just until moistened.
- Bake in a 350 degree oven for 15-20 minutes or until cupcakes spring back when pressed lightly in center.
- Remove from pan.
- Serve warm, or cool on a wire rack.
Nutrition Facts : Calories 145.7, Fat 5.3, SaturatedFat 0.7, Sodium 94.1, Carbohydrate 22.7, Fiber 0.5, Sugar 7.9, Protein 2.1
GINGERBREAD CUPCAKES WITH CARAMELIZED MANGO BUTTERCREAM
Provided by Bobby Flay
Time 1h45m
Yield 12 cupcakes
Number Of Ingredients 23
Steps:
- Make the ginger syrup: Combine the granulated sugar, fresh ginger and 3/4 cup water in a small saucepan and bring to a boil over high heat. Cook until the sugar has melted and the mixture thickens slightly, about 2 minutes. Remove from the heat and let infuse for 30 minutes. Strain the syrup before using.
- Meanwhile, make the cupcakes: Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners and spray the liners with cooking spray.
- Sift together the flour, baking powder, baking soda, salt, ground ginger, cinnamon and cloves into a medium bowl.
- Whisk the melted butter, vegetable oil, brown sugar, eggs, molasses and 3/4 cup water in a large bowl. Add the dry ingredients to the wet ingredients and stir until the batter is smooth.
- Fill each paper liner with cup batter, about 1/4 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted into the center comes out with a few moist crumbs attached, 12 to 15 minutes. Remove from the oven and brush the tops liberally with the ginger syrup. Let sit in the pan for 5 minutes before removing. Let the cupcakes cool completely on a wire rack before frosting.
- Make the buttercream: Heat 2 tablespoons butter in a large saute pan over high heat. Add the mangoes and cook until caramelized and soft, about 10 minutes. Transfer to a food processor and process until smooth. Pass the mixture through a medium-mesh strainer into a bowl. Discard the solids.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks on high speed until creamy and pale yellow, about 5 minutes.
- Spray a heatproof measuring cup with cooking spray. Combine the sugar and corn syrup in a saucepan and bring to a full rolling boil over medium-high heat. Cook without stirring until the syrup reaches the soft-ball stage, 238 degrees F to 242 degrees F on a candy thermometer. Immediately pour the syrup into the measuring cup to halt the cooking.
- Add a small amount of the sugar syrup to the beaten egg yolks, turn the mixer on to high speed and beat for about 5 seconds. Continue stopping the mixer, adding syrup and beating until all of the syrup is incorporated. Beat the mixture until it is completely cool.
- Add the remaining 2 cups butter, a few pieces at a time, beating until incorporated before adding more. When all of the butter has been blended in, add the vanilla and the mango puree and beat until combined.
- Frost the top of each cupcake liberally with the mango buttercream and garnish with the candied ginger.
CHOCOLATE GINGERBREAD CUPCAKES
These luscious cupcakes have a touch of semisweet chocolate in the batter and white chocolate in the filling. They melt away fast at our house. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Beat first four ingredients until blended; gradually beat in confectioners' sugar. Fold in marshmallow creme. Refrigerate, covered, while preparing cupcakes., Line 12 muffin cups with paper liners. Prepare cake mix batter according to package directions, adding pie spice and ginger before mixing. Stir in melted chocolate., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Using a sharp knife, cut a 1-1/2-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and reserve. Fill each with about 2 tablespoons filling; sprinkle with grated chocolate. Replace tops, pressing down lightly. Dust with additional confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 356 calories, Fat 15g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 359mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.
DIABETIC GINGERBREAD CUPCAKES
This was a WeightWatchers recipe that I modified to make it more diabetic friendly. The original recipe called for all purpose flour, brown sugar, butter and an egg. I mixed the flours, used natural unsweetned applesauce for the butter and egg substitute for the egg. Also, the molasses was cut from 1/3 cup to 2 tablespoons.
Provided by PaulaG
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Spray non-stick muffin tin with cooking spray.
- Mix dry ingredients together in a large bowl with a wire whisk.
- Mix applesauce, brown sugar replacement, buttermilk, molasses, water and egg substitute together in a medium sized bowl.
- Stir the applesauce mixture into the dry ingredients until well blended.
- Spoon into prepared muffin tin.
- Bake for approximately 30 minutes.
- Can be served warm or at room temperature.
Nutrition Facts : Calories 102.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 18, Sodium 170.5, Carbohydrate 21.8, Fiber 1.4, Sugar 8.3, Protein 2.8
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