Gingerbread Cupcakes
Ingredients:
- 1/2 cup (110g) Vegetable Oil
- 1/2 cup (100g) White Fine Sugar
- 1 cup (335g) Fancy Molasses
- 2 Large Eggs, room temperature
- 2 cups (330g) All-Purpose Flour
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tbsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 1 cup (240g) Boiling Water
Icing:
- 1/2 cup (115g) Unsalted Butter, room temperature
- 1/2 cup (115g) Plain Cream Cheese, room temperature
- 3 cups (405g) Icing Sugar
- Juice and Rind of 1/2 Lemon
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
Decorations:
- 1/4 cup (50g) Coarse Sugar
- 18 Mini Ginger Snap Cookies
Directions:
- Preheat oven to 350°F. Line a muffin tin with cupcake liners. Set aside.
- Place oil, sugar, molasses and eggs in a mixing bowl. Mix on high speed for 1 minute.
- Place flour, baking soda, salt and spices in a separate bowl. Whisk together.
- Turn mixer to low speed. Slowly add in the dry flour ingredients. Mix until incorporated.
- Turn mixer off and scrape down sides. Mix on high for 2 minutes.
- Add the cup of boiling water to the mixing bowl and mix on medium speed for 1 minute. The batter will be runny.
- Scoop the batter using a large sized cookie scoop into the prepared muffin tins.
- Bake for 20 minutes or until a toothpick inserted into the cupcakes comes out clean.
- Allow cupcakes to cool completely before icing.
- Mix butter and cream cheese together on medium speed for 3-5 minutes.
- Sift the icing sugar and add to the butter and cream cheese. in mixer bowl. Mix on medium speed until fully incorporated. Scrape down sides of bowl.
- Add Juice and rind of lemon, cinnamon and ginger.
- Mix on medium speed until combined. Mix on high speed for 1 more minute.
- Place icing in a large piping bag fitted with a tip.
- Decorate cupcakes with icing, coarse sugar and one ginger cookie in center of each cupcake.
Note: Plain cupcakes can be frozen for up to 3 months in an airtight container. Once iced, cupcake will last 3-5 days in the refrigerator.
Prep Time: 30 Minutes
Bake Time: 20 Minutes
Total Time: 50 Minutes
Yield: 18 Cupcakes