Email to PammyO      

Recipe Categories: 063Picachewy's HOME PAGE00_PAMSTUFF 01_all_recipecom 02_PetTreats 03_GTXpress AMISH_FRIENDSHIP AMISH_main-dishes AMISH_sweetrecipes APPETIZERS APPETIZERS_roll-ups APPETIZERS_salsas APPETIZERS_savory BATHANDBODY BBQ BEVERAGES BEVERAGES_alcoholic BEVERAGES_cocoa-chocolate BEVERAGES_with-coffee BREAD-MACHINE BREAD_biscuits BREAD_cornbread BREAD_crescents BREAD_irish-soda BREAD_scones BREAD__other-misc BREAKFAST_casseroles BREAKFAST_coffeecakes BREAKFAST_crescents BREAKFAST_crumb-cake BREAKFAST_pancakes BREAKFAST__misc-other BUTTERSnSPREADS CAKES_bundt CAKES_cake-mix CAKES_chocolate CAKES_cupcakes CAKES_fruit-n-veggie CAKES_micro-mug CAKES_pound CAKES_spice CAKES_upside-down CAKES__other-misc CANDY CANDY_fudge CASSEROLES CASSEROLES_main-dish CASSEROLES_veggie CASSEROLES__misc-other CHEESE CONDIMENTS COOKIES_bar COOKIES_bar-blondies COOKIES_bar-brownies COOKIES_butter COOKIES_cake-mix COOKIES_candy-bar COOKIES_chip-oat-pb COOKIES_chocolate COOKIES_macaroons COOKIES_nut COOKIES_shortbread COOKIES_spice-molasses COOKIES_sugar COOKIES_tarts-pastry COOKIES__other-misc COPYCATS CROCKPOT DESSERTS DIPSnSPREADS_savory DIPSnSPREADS_sweet-or-fruity EGGS ETHNIC FISHandSEAFOOD FROSTINGS_ICINGS_GLAZES FROZEN_TREATS FRUIT HANDMADE_crafts HOMEMADE_hh-mixes HOMEMADE_seasonings JELLOS_PUDDINGS MARINADES MEATS MEATS_beef MEATS_beef-ground MEATS_burgers MEATS_chicken MEATS_hotdogs MEATS_loafs-balls MEATS_pork MUFFINS_savory MUFFINS_sweet MUFFIN_TIN_RECIPES MUG-RECIPES NUTSnGRAINS PASTA PASTRIES PIES_dessert PIES_egg-quiche PIES_impossible PIES_piecrust-pastry PIES_savory PIZZA QUICKBREADS_savory QUICKBREADS_sweet RICE SALADS_dressings SALADS_fruit-dessert SALADS_pasta SALADS_slaws SALADS_tuna-egg-bean SALADS_veggie SANDWICHES SAUCES SNACKS SOUPSandSTEWS SOUPS_chowders USESFOR---WHOKNEW VEGETABLES VEGETABLES_potatoes _HUMOR _MEDITATION-PRAYER _RC_member-pages _TIPSnINFO _WEBSITES_cooking-recipes

Frosted Gingerbread Cupcakes




Source of Recipe


web/don't remember


Recipe Introduction


These gingerbread cupcakes are delicious with the included lemon cream cheese frosting, but feel free to top them with a lemon glaze or sweetened whipped cream. A purchased cream cheese frosting would also work well. These cupcakes make a wonderful treat for any party or special occasion, or make them for a weekend treat for your family.


List of Ingredients




Cupcakes
* 1 3/4 cups all-purpose flour
* 3/4 cup packed brown sugar
* 1 teaspoon baking soda
* 2 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground allspice
* 1/2 teaspoon salt
* 2/3 cup water
* 1/4 cup molasses
* 1/2 cup (4 ounces) butter
* 1 large egg, lightly beaten

Frosting
* 4 ounces cream cheese, softened
* 2 tablespoons butter, softened
* 2 teaspoons tablespoon finely grated lemon zest
* 1 tablespoon fresh lemon juice
* 1/2 teaspoon lemon extract
* 1/4 teaspoon vanilla extract
* 1 1/2 to 2 cups confectioners' sugar

Recipe



Heat the oven to 350°. Line 12 muffin cups with paper liners.

In a large bowl, combine the flour, brown sugar, baking soda, ginger, cinnamon, allspice, and salt. Whisk to blend dry ingredients thoroughly.

In a saucepan, combine the water, molasses, and 1/2 cup of butter. Cook over medium heat, stirring constantly, until butter is melted and the mixture just begins to simmer. Remove from the heat.

Whisk the hot mixture into the dry ingredients until blended. Whisk in the lightly beaten egg until the batter is smooth and well blended.

Fill the 12 lined muffin cups about two-thirds full, distributing the batter evenly.

Bake for about 20 minutes, until cupcakes are firm and a toothpick comes out clean when inserted into the center of a cupcake.

Cool in the pan for 5 minutes, then remove the cupcakes to a rack to cool completely.

Makes 12 cupcakes.

Frosting:
Beat the cream cheese with 2 tablespoons of butter until light and creamy. Beat in lemon zest, lemon juice, and the lemon extract and 1/4 teaspoon of vanilla extract.

Slowly beat in 1 1/2 cups of confectioners' sugar. Increase mixer speed and beat for 2 to 3 minutes, adding more confectioners' sugar if a stiffer frosting is desired.

Makes about 1 1/2 to 2 cups of frosting, enough to frost 12 cupcakes or a 1-layer cake.