Betty Crocker Gingerbread Cupcakes

Here is another one of those recipes I found wandering around the Internet one day.  These cupcakes are the best!  Perfect for the Halloween, Thanksgiving and Christmas!!  Very easy to make and the only thing you might need from the grocery store is a lemon and cream cheese

Betty Crocker's Gingerbread Cupcakes

Ingredients:

1/2 cup granulated sugar
1/2 cup butter (I used unsalted)
1/2 cup molasses
2 eggs
2 cups all-purpose flour 

1 tsp baking soda 

1 1/2 tsp ginger 

1/2 tsp cinnamon 

1/2 tsp allspice 

3/4 cup water

Frost
1 8 oz pkg cream cheese, softened
1/4 cup butter softened (I used unsalted)
2  tsp grated lemon peel (I didn't have so I omitted)
1 tsp cinnamon
1 tsp vanilla extract
4 cups powdered sugar
1 to 2 tsp milk

Directions:

Preheat the oven to 375°F. 

Using a 16 or 18 muffin tin pan, place cupcake paper liners in each cup.
 
In large bowl, mix the granulated sugar, 1/2 cup butter, the molasses and eggs.

In a separate bowl, combine the  flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon and allspice.

While mixing the sugar/molasses mixture, add the flour mixture and add the water.  

Spoon about 1/4 cup batter into each muffin cup - I used a small ice scoop - works wonderfully!!

Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. 

Cool 5 minutes; remove from pans to cooling racks. 

To make the icing, 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 - I thought the icing was way too "watery", so I added probably another cup of powdered sugar.

Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.

Entire Recipe: 

Betty Crocker's Gingerbread Cupcakes

Ingredients:

1/2 cup granulated sugar
1/2 cup butter (I used unsalted)
1/2 cup molasses
2 eggs
2 cups all-purpose flour 

1 tsp baking soda 

1 1/2 tsp ginger 

1/2 tsp cinnamon 

1/2 tsp allspice 

3/4 cup water

Frost
1 8 oz pkg cream cheese, softened
1/4 cup butter softened (I used unsalted)
2  tsp grated lemon peel (I didn't have so I omitted)
1 tsp cinnamon
1 tsp vanilla extract
4 cups powdered sugar
1 to 2 tsp milk

Directions:

Preheat the oven to 375°F. 

Using a 16 or 18 muffin tin pan, place cupcake paper liners in each cup.
 
In large bowl, mix the granulated sugar, 1/2 cup butter, the molasses and eggs.

In a separate bowl, combine the  flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon and allspice.

While mixing the sugar/molasses mixture, add the flour mixture and add the water.  

Spoon about 1/4 cup batter into each muffin cup - I used a small ice scoop - works wonderfully!!

Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. 

Cool 5 minutes; remove from pans to cooling racks. 

To make the icing, 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 - I thought the icing was way too "watery", so I added probably another cup of powdered sugar.

Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.


Betty Crocker's Gingerbread Cupcakes

Ingredients:

1/2 cup granulated sugar
1/2 cup butter (I used unsalted)
1/2 cup molasses
2 eggs
2 cups all-purpose flour 

1 tsp baking soda 

1 1/2 tsp ginger 

1/2 tsp cinnamon 

1/2 tsp allspice 

3/4 cup water

Frost
1 8 oz pkg cream cheese, softened
1/4 cup butter softened (I used unsalted)
2  tsp grated lemon peel (I didn't have so I omitted)
1 tsp cinnamon
1 tsp vanilla extract
4 cups powdered sugar
1 to 2 tsp milk

Directions:

Preheat the oven to 375°F. 

Using a 16 or 18 muffin tin pan, place cupcake paper liners in each cup.
 
In large bowl, mix the granulated sugar, 1/2 cup butter, the molasses and eggs.

In a separate bowl, combine the  flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon and allspice.

While mixing the sugar/molasses mixture, add the flour mixture and add the water.  

Spoon about 1/4 cup batter into each muffin cup - I used a small ice scoop - works wonderfully!!
 
Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. 

Cool 5 minutes; remove from pans to cooling racks. 
 
To make the icing, 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 - I thought the icing was way too "watery", so I added probably another cup of powdered sugar.

Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.

 Comments:

These were excellent!  My family loved them.  I didn't like the icing as I thought it was a bit too soft.  I think next time I will used my standard buttercream recipe  or just add more powdered sugar to this one.  But this is definitely a keeper recipe!