Gingerbread Cupcakes
Gingerbread Cupcakes might be just the American recipe you are searching for. One portion of this dish contains approximately 3g of protein, 13g of fat, and a total of 330 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 18. It will be a hit at your Christmas event. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. Head to the store and pick up cream cheese, molasses, granulated sugar, and a few other things to make it today.
Instructions
Place Reynolds Baking Cups in each of 18 regular-size muffin cups.
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.
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.
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.
Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.