Gingerbread Cupcakes & A Giveaway

• Vegetarian

• Produce

  • 1 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 1/2 tsp Rodelle vanilla paste** ((can substitute
  • 1/2 cup Unsulphered molasses

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1/4 tsp Allspice
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 2 tbsp Brown sugar, tightly packed
  • 2 tsp Cinnamon, ground
  • 1/4 tsp Cloves
  • 1/2 tsp Nutmeg
  • 3 1/2 cups Powdered sugar
  • 1 1/2 tsp Rodelle vanilla extract
  • 1/2 tsp Salt

• Dairy

  • 8 tbsp Butter, unsalted
  • 10 tbsp Butter
  • 1/2 cup Buttermilk
  • 6 tbsp Cream cheese

Found on sugarspunrun.com

Description

Directions

• Preheat oven to 350F (177C) and line a 12-cavity cupcake tin with paper liners.
• In stand mixer, beat together butter and brown sugar until light and fluffy. 
• Add egg and beat until well-combined.
• Stir in Rodelle vanilla extract.
• Combine buttermilk and molasses in a large measuring cup and stir with a fork until combined.
• With mixer on low-speed, gradually add buttermilk/molasses mixture until combined (you may notice some separation, this is fine), pausing occasionally to scrape down sides and bottom of bowl.
• In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, salt, and spices.
• Gradually stir dry ingredients into wet until completely combined (take care not to over-mix).
• Portion batter evenly into prepared cupcake tin, filling each cup 2/3 full (take care not to overfill or your cupcakes will sink in the middle when theyre finished baking)
• Bake on 350F (177C) for 18 minutes.
• Allow to cool completely before frosting.
• In a stand mixer (or in a large bowl using an electric mixer), beat together butter, cream cheese, and brown sugar until well-creamed.
• Stir in vanilla paste.
• Gradually add powdered sugar until completely combined.  Pause occasionally to scrape down sides of the bowl.
• Stir in ground cinnamon, if desired.
• Spread or pipe frosting over cooled cupcakes (I used a Wilton 1M tip to decorate these).
• If desired, top with Rodelle Cinnamon sticks***, as in picture.

Nutrition