Tuesday, August 24, 2010

Gingerbread Cupcakes

{Image Credit: Laura @ RealMomKitchen}

Gingerbread Cupcakes
  • 1 box spice cake mix
  • 3 eggs
  • 1/3 cup molasses
  • 1/3 cup oil
  • 1/2 cup milk
  1. Mix together cake mix, eggs, molasses, oil and milk.
  2. Pour into paper liners and fill 3/4 full.  (I did 18 cupcakes)
  3. Bake at 350 degrees for 15-18 minutes until the cake springs back when lightly touched.
  4. Cool completely before frosting
Brown Sugar Cream Cheese Frosting
  • 1/2 cup butter
  • 8 ounces cream cheese, softened
  • 1 cup packed light brown sugar (make sure it is fresh)
With a mixer, blend cream cheese and butter until smooth and creamy.  Mix in brown sugar until creamy.
Cream Cheese Frosting
  • 1 (8 oz) package cream cheese at room temperature
  • 1/4 C butter (1/2 stick) at room temperature
  • 4 C sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
  • 1 tsp vanilla
Mix cream cheese and butter until smooth and creamy. Mix in vanilla. Mix in powdered sugar, one cup at a time.

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