Gingerbread Cupcakes with Cream Cheese Frosting Good Recipes

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Gingerbread Cupcakes with Cream Cheese Frosting

"A excellent change of pace for the holiday season. Moist and highly spiced cake balanced by creamy, soft frosting."

Ingredients :

five tablespoons unsalted butter, softened
half of cup white sugar
half of cup unsulfured molasses
1 egg
1 egg yolk
1 1/4 cups all-reason flour
1 tablespoon Dutch system cocoa powder
1 1/4 teaspoons floor ginger
1 teaspoon ground cinnamon
1/2 teaspoon floor allspice
half teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon baking soda
half cup hot milk
2 tablespoons unsalted butter, softened
2 oz. Cream cheese, softened
2/three cup sifted confectioners' sugar
1/4 teaspoon lemon extract

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat the oven to 350 degrees F (a hundred seventy five stages C). Butter or line with paper liners a 12-cup muffin tin.
Cream five 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 inside the warm milk. Add the flour aggregate to the creamed aggregate and stir until just mixed. Stir inside the hot milk aggregate. Pour the batter flippantly into the prepared tin.
Bake at 350 stages F (one hundred seventy five degrees C) for 20 minutes or until slightly springy to touch. Allow to chill a few minutes inside the pan and eliminate to a rack to cool.
To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar till fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.

Notes :

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