Amandas Gingerbread Cupcakes Recipes

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AMANDA'S GINGERBREAD CUPCAKES



Amanda's Gingerbread Cupcakes image

Make and share this Amanda's Gingerbread Cupcakes recipe from Food.com.

Provided by Lavender Lynn

Categories     Dessert

Time 48m

Yield 18 cupcakes

Number Of Ingredients 18

1/2 cup sugar
1/2 cup butter or 1/2 cup margarine, softened
1/2 cup molasses
2 eggs
2 cups flour, all-purpose
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ginger, ground
1/2 teaspoon cinnamon, ground
1/2 teaspoon allspice, ground
3/4 cup water
1 (8 ounce) package cream cheese
1/4 cup butter or 1/4 cup margarine, softened
2 teaspoons lemon peel, grated
1 teaspoon cinnamon, ground
1 teaspoon vanilla
4 cups powdered sugar
1 -2 teaspoon milk

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 WITH ORANGE ICING



Gingerbread Cupcakes with Orange Icing image

Provided by Ina Garten

Time 1h25m

Yield 12 cupcakes

Number Of Ingredients 19

1/4 cup dark rum or water
1/2 cup golden raisins
1/4 pound (1 stick) unsalted butter
1 cup unsulfured molasses
1 cup (8 ounces) sour cream
1 1/2 teaspoons grated orange zest
2 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/3 cup minced dried crystallized ginger (not in syrup)
8 ounces cream cheese, at room temperature
1/4 pound (1 stick) unsalted butter, at room temperature
1/2 teaspoon orange zest
1/2 teaspoon pure vanilla extract
1/2 pound confectioners' sugar, sieved
6 pieces dried crystallized ginger (not in syrup), sliced in half

Steps:

  • Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
  • Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
  • Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.
  • Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.
  • For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
  • When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.

GINGERBREAD CUPCAKES



Gingerbread Cupcakes image

So great for the holidays! Depending on how much frosting you like on your cupcakes, you might want to half the frosting recipe, as this makes quite a bit.

Provided by JamesyLynn

Categories     Dessert

Time 30m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 15

2 cups flour
2 teaspoons ginger
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup molasses (unsulphured, like Grandma's brand)
2/3 cup hot water
1/2 cup margarine
1/2 cup sugar
1 egg (optional)
8 ounces cream cheese
1/4 cup margarine
1 lb confectioner's sugar
2 teaspoons vanilla extract
zest from 1 lemon

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!

GINGERBREAD CUPCAKES



Gingerbread Cupcakes image

Make and share this Gingerbread Cupcakes recipe from Food.com.

Provided by mielhollinger

Categories     Dessert

Time 32m

Yield 8 cupcakes

Number Of Ingredients 10

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 dash salt
1 slightly beaten egg white
1/3 cup molasses
1/3 cup water
3 tablespoons cooking oil

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.

Nutrition Facts : Calories 145.7, Fat 5.3, SaturatedFat 0.7, Sodium 94.1, Carbohydrate 22.7, Fiber 0.5, Sugar 7.9, Protein 2.1

GINGERBREAD CUPCAKES



Gingerbread Cupcakes image

The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For an extra-special presentation, add candied ginger as a garnish. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1 dozen.

Number Of Ingredients 21

1/2 cup butter, softened
1/2 cup packed brown sugar
1 large egg
1/2 cup water
1/2 cup molasses
1-1/3 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
MAPLE FROSTING:
1/3 cup butter, softened
1 ounce cream cheese, softened
1/4 cup packed brown sugar
Dash salt
1/4 cup maple syrup
1/4 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 325 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 293mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.

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