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What's Up Magazine

Gingerbread Cupcakes

Dec 11, 2012 11:31PM ● By Anonymous


5 tablespoons butter, softened
½ cup white sugar
½ cup unsulfured molasses
1 egg
1 egg yolk
1 ¼ cup all-purpose flour
1 tablespoon cocoa powder
1 ¼ teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon baking soda
½ cup hot milk

Preheat the oven to 350 degrees.

Cream the butter with the sugar in a large bowl. Add the molasses, egg, and egg yolk, and mix thoroughly.

In a separate bowl, sift together the flour, cocoa powder, spices, and salt. Add the flour mixture one cup at a time, beating until combine.

Dissolve the baking soda in the milk and add to the batter. Stir to combine.

Line a pan with cupcake liners. Fill each liner ¾ full and bake for 20 minutes. Let cool before frosting.

For the frosting

3 cups confectioners’ sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk or an electric handheld mixer, beat together the sugar and butter on low speed until well blended. Increase the speed to medium, and beat another three minutes. Add the vanilla and cream and continue to beat for one more minute, adding additional cream, if necessary.