Gingerbread Cupcakes With Cream Cheese Frosting
These are hands down the best carrot cake cupcakes with cream cheese frosting you'll ever find.
Recipe Summary Gingerbread Cupcakes With Cream Cheese Frosting
A wonderful change of pace for the holiday season. Moist and spicy cake balanced by creamy, soft frosting.Ingredients | Carrot Cake Cupcakes With Cream Cheese Frosting Allrecipes5 tablespoons unsalted butter, softened½ cup white sugar½ cup unsulfured molasses1 egg1 egg yolk1 ¼ cups all-purpose flour1 tablespoon Dutch process cocoa powder1 ¼ teaspoons ground ginger1 teaspoon ground cinnamon½ teaspoon ground allspice½ teaspoon ground nutmeg¼ teaspoon salt1 teaspoon baking soda½ cup hot milk2 tablespoons unsalted butter, softened2 ounces cream cheese, softened⅔ cup sifted confectioners' sugar¼ teaspoon lemon extractDirectionsPreheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.Info | Carrot Cake Cupcakes With Cream Cheese Frosting AllrecipesServings: 12 Yield: 12 cupcakes
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