GINGERBREAD MINI CAKES
Canned pumpkin puree allows you to use less fat in this recipe, yielding moist, tender little cakes that are better for you.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Yield Makes 18
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter and flour 18 standard muffin cups. In a large bowl, whisk together flour, baking powder, baking soda, ginger, allspice, cinnamon, cloves, and salt. In a medium bowl, beat granulated sugar and butter with a wooden spoon until light and fluffy, about 3 minutes. Whisk in pumpkin puree until smooth, then whisk in molasses, eggs, and buttermilk. Add to flour mixture in 3 additions, stirring well to combine.
- Divide batter among muffin cups. Bake until puffed and set, 35 minutes, rotating pans halfway through. Let cool completely in pans on wire racks.
- Whisk together confectioners' sugar and 2 tablespoons water. Spoon over muffins and let glaze set, about 15 minutes, before serving.
Nutrition Facts : Calories 182 g, Fat 3 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g
SPICED GINGERBREAD MINI CUPCAKES
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 24 mini cupcakes
Number Of Ingredients 17
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.
MINI GINGERBREAD CHEESECAKES RECIPE BY TASTY
Here's what you need: cream cheese, sour cream, sugar, vanilla, eggs, molasses, ground ginger, cinnamon, nutmeg, gingersnaps, cupcake liners
Provided by Tracy Raetz
Categories Desserts
Time 20m
Yield 18 cheesecakes
Number Of Ingredients 11
Steps:
- Preheat oven to 300˚F (150˚C).
- Place gingersnaps in bottom of each liner, then set aside.
- Beat cream cheese, sugar, and vanilla until fluffy.
- Add eggs one at a time.
- Add in the sour cream, molasses, and spices.
- Pour mixture over gingersnaps.
- Bake for 20 minutes.
- Sprinkle with crushed gingersnaps.
- Enjoy!
Nutrition Facts : Calories 586 calories, Carbohydrate 73 grams, Fat 31 grams, Fiber 0 grams, Protein 6 grams, Sugar 48 grams
MINI GINGERBREAD CUPCAKES
Get out your mini muffin pans. Here is a delectable recipe, not only for Christmas but for all year. Recipe came from Real Simple magazine.
Provided by Lorraine of AZ
Categories Dessert
Time 22m
Yield 36 cupcakes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Coat 36 mini muffin cups with cooking spray.
- Prepare the cake mix according to package directions. Divide the batter evenly among the muffin cups. Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 10-12 minutes. Let cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Using an electric mixer, beat the cream cheese, sugar and vanilla until smooth and creamy. Frost the cooled cupcakes with the frosting and top with the ginger.
- NOTE:Cupcakes may be baked up to 1 day in advance and kept in a tightly covered container at room temperature. Or they may be baked 2 months in advance and frozen. The frosting may be made up to 2 days in advance and refrigerated, covered. Bring back to room temperature before frosting.
Nutrition Facts : Calories 41.2, Fat 2.2, SaturatedFat 1.2, Cholesterol 6.9, Sodium 20.4, Carbohydrate 5.2, Sugar 5.1, Protein 0.4
SUGAR 'N SPICE MINI GINGERBREAD MUFFINS
Perfect combination of sugar and spice makes everything nice. These mini gingerbread muffins are a favorite when the family is home for the holidays. Sprinkle with powdered sugar and serve with marmalade.
Provided by clarkba
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 24-cup mini muffin pans.
- Combine molasses, margarine, white sugar, brown sugar, egg, lemon zest, baking soda, cinnamon, ginger, and cloves in a large bowl. Beat using an electric mixer at medium speed until well mixed. Add flour and sour cream; continue beating until well mixed.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes. Let stand for 5 minutes before removing from the pans.
Nutrition Facts : Calories 70 calories, Carbohydrate 10.9 g, Cholesterol 5.2 mg, Fat 2.6 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 66.6 mg, Sugar 4.7 g
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