Amandas Gingerbread Cupcakes Recipes

AMANDA'S GINGERBREAD CUPCAKES

Steps:

• Heat oven to 375 degrees F. Place paper baking cup in each of 18 regular size muffin cups.
• In large bowl, beat granulated sugar, butter, molasses, and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt, ginger, 1/2 tsp cinnamon, the allspice and water. Spoon about 1/4 C 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.
• Beat cream cheese, 1/4 C butter, the lemon peel, 1 tsp 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 tsp at a time, until spreadable.
• Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.

GINGERBREAD CUPCAKES

Steps:

• Preheat oven to 350*.Line muffin tins with paper liners.set aside.
• In small bowl, whisk flour, ginger, cinnamon, cloves and salt.set aside.
• In medium bowl, beat butter till light and fluffy.with mixer on high., gradually beat in sugar till light -- then beat in molasses, lower the mixer speed to medium, stir the baking soda into the boiling water, beat into the butter mixture, lower speed to low.
• Sift the flour mixture, a third at a time, over the butter mixture and beat in just till blended.
• Beat in the eggs, pour batter into the prepared pan, bake until the tops of cakes are firm and springy.about 20 minutes.
• Cool in the muffin tins on wire racks.

GINGERBREAD CUPCAKES

Steps:

• Preheat oven to 330.
• Line a 12 cupcake pan, with cupcake papers.
• Sift the flour, baking soda, ginger, cinnamon and nutmeg into a large bowl.
• Add the remaining ingredients.
• Using an electric mixer, beat until combined and lightens in color (about 2 minutes).
• Divide the mixture evenly between the cupcake liners, (Do Not Overfill).
• Bake for 30 minutes.
• Remove tin from the oven, transfer to rack and cool. Frost with Lemon Cream Cheese Frosting.
• Store in an airtight container for up to 3 days.
• Lemon Cream Cheese Frosting: Beat together cream cheese and confectioners' sugar. Add zest and juice. Additional lemon juice or milk may be added to achieve desired consistency. Frost cupcakes.

GINGERBREAD CUPCAKES

Steps:

• Preheat oven to 350°F.
• Mix the flour, ginger, cinnamon, salt, and baking soda in a large bowl until well combined.
• Whisk molasses and hot water together.
• Cream the margarine and sugar. Whip the mixture with the optional egg until light and fluffy.
• Add part of the molasses mixture and part of the margarine and sugar mixture to the dry ingredients. Begin to combine. As the ingredients come together, add more of the margarine mixture and more of the molasses mixture until everything has been incorporated. Whisk to remove lumps, but do not over-mix.
• Pour the batter evenly into cupcake molds (you should get an even dozen, just fill them almost to the top).
• Bake at 350F for 20-25 minutes until a cake tester comes out clean, or the top of the cake, when touched, springs back. Let cupcakes cool completely before frosting.
• Prepare frosting by beating all of the frosting ingredients in a stand mixer until well combined and fluffy. Frost cupcakes and enjoy!

DIABETIC GINGERBREAD CUPCAKES

Steps:

• Heat oven to 350°F.
• Spray non-stick muffin tin with cooking spray.
• Mix dry ingredients together in a large bowl with a wire whisk.
• Mix applesauce, brown sugar replacement, buttermilk, molasses, water and egg substitute together in a medium sized bowl.
• Stir the applesauce mixture into the dry ingredients until well blended.
• Spoon into prepared muffin tin.
• Bake for approximately 30 minutes.
• Can be served warm or at room temperature.

GINGERBREAD CUPCAKES

Steps:

• Line eight 2 1/2 inch muffin cups with paper bake cups.
• In a medium mixing bowl stir together th flour, baking powder, ginger, cinnamon, soda, and salt.
• Set aside.
• In a small mixing bowl stir together the egg white, molasses, water, and oil.
• All molasses mixture to dry mixture, stirring just until moistened.
• Bake in a 350 degree oven for 15-20 minutes or until cupcakes spring back when pressed lightly in center.
• Remove from pan.
• Serve warm, or cool on a wire rack.