Gingerbread Cupcakes with Caramel Molasses Icing

• Vegetarian

• Produce

  • 1 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg
  • 1 Egg white

• Condiments

  • 5/8 cup Molasses

• Baking & Spices

  • 1 2/3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1/2 cup Brown sugar
  • 1 Caramel molasses cream cheese icing
  • 1 1/2 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 4 cups Powdered sugar
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Gingerbread cupcakes

• Dairy

  • 3 4 cup salted butter (170g, salted
  • 1 cup Butter
  • 1 4 oz cup Cream cheese
  • 1/2 cup Milk
  • 1/4 cup Sour cream

• Liquids

  • 1 tbsp Milk or water

Found on lifeloveandsugar.com

Ingredients

• Gingerbread Cupcakes
• 1 2/3 cups (240g) all purpose flour
• 1 cup (200g) packed brown sugar
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1 1/2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/8 tsp ground cloves
• 3/4 cup salted butter (170g), room temperature
• 1 egg white
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup (120ml) molasses
• 1/4 cup (60ml) sour cream
• 1/2 cup (120ml) milk
• Caramel Molasses Cream Cheese Icing
• 1 cup butter, divided
• 1/2 cup brown sugar
• 4 oz cup cream cheese
• 4-5 cups powdered sugar
• 2 tbsp molasses
• 1-2 tbsp milk or water, if needed

Directions

• Cupcakes
• 1. Preheat oven to 350 degrees.
• 2. Whisk together all dry ingredients (everything before the butter) in a large mixing bowl.
• 3. Add remaining ingredients and mix on medium speed just until smooth. Do not over mix.
• 4. Fill cupcake liners about half way.
• 5. Bake 18-20 minutes.
• 6. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
• Icing
• 1. Place 1/2 cup of butter and brown sugar into a microwave-safe bowl. Microwave for about 30 seconds at a time, stirring after each interval, until the sugar is mostly dissolved, about 3 minutes. Itll boil and bubble up. Set caramel aside to cool.
• 2. Cream remaining 1/2 cup butter and cream cheese until smooth.
• 3. Add 3 cups powdered sugar and 1 tbsp milk or water to butter mixture and beat until smooth.
• 4. Pour caramel into icing and mix until smooth.
• 5. Add another 1-2 cups of powdered sugar.
• 6. Add molasses and milk or water, if needed, to reach desired icing consistency.
• NOTE: Icing might seem a little gritty at first, from the brown sugar, if it didnt dissolve all the way. After the icing sits for a few hours, itll absorb into the icing and become smooth. Also, you may notice little bits of butter in the batter, but thats ok. They will melt into the cupcake as they bake.