mini gingerbread cupcakes w. maple cream cheese frosting
 
Prep time
Cook time
Total time
 
Ingredients
  • Cupcake recipe:
  • ½ cup unsalted butter, at room temperature
  • ½ cup packed light brown sugar
  • 1 egg, at room temperature
  • ½ cup water
  • ½ cup molasses
  • 1⅓ cups flour
  • ¾ tsp. ground cinnamon
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground allspice
  • Maple cream cheese frosting recipe:
  • ⅓ cup unsalted butter, at room temperature
  • 1 oz. cream cheese, softened
  • ¼ cup packed light brown sugar
  • Dash of salt
  • ¼ cup maple syrup
  • ¼ tsp. vanilla extract
  • 1 - 1½ cups confectioners' sugar
Instructions
  1. Preheat oven to 350 degrees. Place liners in 24 cup mini muffin tin.
  2. For the cupcakes: In the bowl of a stand mixer with the paddle attachment, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses.
  3. In a large bowl, 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.
  4. Fill muffin cups two-thirds full. Bake for 10-12 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.
  5. For the frosting: In the bowl of a stand mixer, 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.
Notes
Recipe from Taste of Home.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2012/12/18/new-improved-mini-gingerbread-cupcakes-w-maple-cream-cheese-frosting/