Gingerbread Cupcakes w/ Brown Sugar Cream Cheese Icing

• Vegetarian

• Produce

  • 1/2 tsp Ginger

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Molasses
  • 1 tsp Rodelle vanilla paste

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 3/4 cup Brown sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1 1/4 cups Confectioners' sugar
  • 1 1/2 cups Flour
  • 1 Gingerbread sprinkles
  • 1/2 tsp Nutmeg, ground
  • 1 tsp Rodelle pure vanilla extract
  • 1 Dash Salt

• Dairy

  • 3/4 cup Butter
  • 8 oz Cream cheese
  • 9/16 cup Milk

Found on margaritasontherocks.com

Directions

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl add molasses, brown sugar, and butter; cream well.
• Add eggs one at a time until well combined.
• Add Rodelle Vanilla Paste and blend until well combined.
• In a separate bowl mix flour, ginger, cinnamon, nutmeg, cloves, salt, baking soda, and baking powder until well combined.
• Add dry ingredients to wet ingredients making sure to alternate with milk. End with milk.
• Place cupcake liners in a muffin pan and use an ice cream scoop to fill cupcake liners.
• Bake for 25-30 minutes or until toothpick comes out clean. Set aside and allow to cool.
• In a large bowl cream butter and cream cheese.
• Add brown sugar, confectioners sugar, and Rodelle Vanilla Extract; mix until well combined.
• Use an offset spatula or piping bag to add frosting to cupcakes. Top with gingerbread sprinkles.
• Enjoy!