Gingerbread Cupcakes

The Pumpkin Pie Spice Cookbook

https://www.cutoutandkeep.net/projects/gingerbread-cupcakes • Posted by Ten Speed Press

Makes 12 cupcakes Soft, spicy gingerbread made as gorgeous cupcakes. These are irresistible! Pumpkin Pie Spice: The Ultimate Baking Aid Whether you’re making banana bread or ginger cookies, mincemeat pie or coffee cake, one or two teaspoons of your favorite pumpkin pie spice blend easily (and deliciously) replaces a recipe’s recommended spices.

You will need

Cupcakes
½ cup Unsalted Butter , softened to room temperature ½ cup Dark Brown Sugar 1 Large Egg , at room temperature ½ cup Milk , at room temperature* ½ cup Molasses 1 tsp Vanilla Extract 3/10 cup All Purpose Flour ½ tsp Baking Powder ½ tsp Baking Soda ¼ tsp Salt 2 tsp Pumpkin Pie Spice
Optional Cream Cheese Frosting
8 oz Cream Cheese , softened to room temperature ¼ cup Unsalted Butter , softened to room temperature 3 cup Confectioners Sugar 1 tbsp –2 tablespoons Lemon Juice or milk 1 tsp Vanilla Extract

Project Budget

Time

Difficulty

Description

Makes 12 cupcakes Soft, spicy gingerbread made as gorgeous cupcakes. These are irresistible! Pumpkin Pie Spice: The Ultimate Baking Aid Whether you’re making banana bread or ginger cookies, mincemeat pie or coffee cake, one or two teaspoons of your favorite pumpkin pie spice blend easily (and deliciously) replaces a recipe’s recommended spices.

Instructions

1. Preheat oven to 350° F. Line 12-count muffin pan with cupcake liners. Set aside.

2. Make the cupcakes: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy.

3. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the milk, molasses, and vanilla on medium speed. Mixture will not look fully combined, and that’s just fine.

4. In a medium bowl, toss the flour, baking powder, baking soda, salt, and pumpkin pie spice together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.

5. Fill cupcake liners 2⁄3 of the way full, no more. Bake for 19–21 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.

6. Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes.

7. Add the confectioners’ sugar and 1 tablespoon of lemon juice. Beat for 2 minutes.

8. Add the vanilla and 1 more tablespoon more of lemon juice if necessary. Beat for 1 minute.

9. Frost cooled cupcakes immediately before serving.