I'm finally getting around to baking some of my Holiday favorites in cupcake form. Christmas always reminds me of Gingerbread and vice versa. For years I made and decorated Gingerbread Houses. Growing up my Mother made a delicious Molasses Cookie with Chocolate Frosting that was chock full of cinnamon, ginger and cloves. Last year I made Gingerbread Cupcakes for the first time and they are my new favorites. This recipe is easy and your house will smell divine while they are baking.
from Betty Crocker
Makes 18 cupcakes
1/2 cup granulated sugar
1/2 cup butter or margarine softened
1/2 cup molasses
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
3/4 cup water
Heat over to 375 degrees F. Place paper liners 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 a spoon. Stir in flour, baking soda, salt, ginger, cinnamon, allspice and water. Spoon about 1/4 cup batter into each muffin cup.
Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely before frosting.
Lemon Cinnamon Cream Cheese Frosting
1 package (8 oz.) cream cheese, softened
1/4 cup butteer or margarine, softened
2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups powdered sugar
1 to 2 teaspoons milk
In a medium bowl, beat cream cheese, butter, lemon peel, cinnamon and the vanilla with an 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 teaspoon at a time, until of piping consistency.