These Gingerbread Cupcakes are some of my moistest cupcakes and they are topped with my new favorite icing. The cupcake is light and fluffy and the icing is a mix of some awesome flavors – caramel, molasses and cream cheese! Yum!
Yield: 14-16 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 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
- Preheat oven to 350 degrees.
- Whisk together all dry ingredients (everything before the butter) in a large mixing bowl.
- Add remaining ingredients and mix on medium speed just until smooth. Do not over mix.
- Visit Gingerbread Cupcakes with Caramel Molasses Icing @ lifeloveandsugar.com for full instructions.