Gingerbread Cupcakes

Name: Gingerbread Cupcakes
Prep time: 30 min
Total time: 1 h 25 min
Yield: 18
Ingredients: Reynolds™ Baking Cups; 1/2 cup granulated sugar; 1/2 cup butter or margarine, softened; 1/2 cup molasses; 2 eggs; 2 cups Gold Medal™ all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 3/4 cup water; 1 package (8 oz) cream cheese, softened; 1/4 cup butter or margarine, softened; 2 teaspoons grated lemon peel; 1 teaspoon ground cinnamon; 1 teaspoon vanilla; 4 cups (1 lb) powdered sugar; 1 to 2 teaspoons milk

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By Betty Crocker Kitchens

Updated Oct 29, 2012

Gingerbread Cupcakes

(6)

1 Questions

Write a Review
Ask a Question

Prep Time 30 min
Total 1 hr 25 min
Servings 18
Ingredients 19

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Ingredients

Reynolds™ Baking Cups

Cupcakes

1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup molasses
2 eggs
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup water

Frosting

1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups (1 lb) powdered sugar
1 to 2 teaspoons milk

Make With

Gold Medal Flour

Instructions

Step
1

Heat oven to 375°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups.
Step
2

In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, the allspice and water. Spoon about 1/4 cup batter into each muffin cup.
Step
3

Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
Step
4

Meanwhile, 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.
Step
5

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

Nutrition

330 Calories

13g Total Fat

3g Protein

51g Total Carbohydrate

37g Sugars

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 330

Calories from Fat: 110

Total Fat: 13g; 20%

Saturated Fat: 8g; 38%

Trans Fat: 0g

Cholesterol: 60mg; 19%

Sodium: 240mg; 10%

Potassium: 180mg; 5%

Total Carbohydrate: 51g; 17%

Dietary Fiber: 0g; 0%

Sugars: 37g

Protein: 3g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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