GINGER-SPICE CUPCAKES WITH CREAM CHEESE FROSTING (WHITE WHOLE WHEAT FLOUR)
Wondering what type of molasses to use? Either light or dark molasses can be used in the cupcake batter. Light molasses is lighter in both flavor and color, while dark molasses is thicker and less sweet.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 18
Number Of Ingredients 20
Steps:
- Heat oven to 375°F. 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 until well blended. 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 in pans 5 minutes. Remove from pans; place on 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, until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.
- Pipe or spread generous amount of frosting on top of each cupcake; sprinkle lightly with cinnamon, if desired. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Cupcake
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Homaion Ahammad
[email protected]I'm allergic to nuts, so I substituted almond milk for the milk in the recipe. The cupcakes turned out great! They were just as moist and flavorful as the original recipe.
Fire Free
[email protected]I made these cupcakes for my husband's birthday and he loved them! He said they were the best cupcakes he's ever had. I'm so glad I found this recipe.
Lakendra Kanxo
[email protected]These cupcakes were a bit too dry for my taste. I think I might try adding some extra oil or butter to the batter next time.
Nafisa Nidhi
[email protected]I love the unique flavor of these cupcakes. The ginger and spice give them a warm and inviting taste. The cream cheese frosting is also delicious and pairs perfectly with the cupcakes.
Matthew Uristegui
[email protected]These cupcakes are so moist and flavorful. The cream cheese frosting is the perfect finishing touch. I will definitely be making these again.
Yoneliswa Tekana
[email protected]I'm not a baker, but these cupcakes were so easy to make. I followed the recipe exactly and they turned out beautifully. They were a big hit at my son's birthday party.
Baba Yussif Alhassan
[email protected]These cupcakes were really easy to make and they turned out perfect! I love the combination of ginger and spice. They're the perfect fall cupcake.
Eric MALEMO
[email protected]I had some trouble getting the cupcakes to rise evenly. I think I might have overmixed the batter. But they still tasted great!
All 4 u
[email protected]These cupcakes were a bit too sweet for my taste, but they were still really good. I think I'll try reducing the amount of sugar next time.
Deepa Shrestha
[email protected]I'm not a big fan of ginger, but I really enjoyed these cupcakes. The spices were subtle and the cream cheese frosting was to die for. I'll definitely be making these again.
Rukiaya Saeed
[email protected]I love that this recipe uses white whole wheat flour. It makes the cupcakes healthier without sacrificing any flavor. They're also really moist and fluffy.
Zeiad Elbably
[email protected]I made these cupcakes for a party and they were a huge hit! Everyone loved them, and I got lots of compliments. They're easy to make and taste amazing. I highly recommend them!
Gulfam
[email protected]These cupcakes were absolutely delicious! The ginger and spice flavors were perfectly balanced, and the cream cheese frosting was the perfect complement. I'll definitely be making these again soon.