Cherry Gingerbread Cupcakes Recipes
GINGERBREAD CUPCAKES
The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For an extra-special presentation, add candied ginger as a garnish. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. 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., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, 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. Store in the refrigerator.
Nutrition Facts : Calories 325 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 293mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY GINGERBREAD CUPCAKES
"A sweet frosting with a hint of lemon complements these little spice cakes, each baked with a maraschino cherry in the center." Submitted to Taste of Home by Laura McAllister.
Provided by Courtly
Categories Dessert
Time 50m
Yield 2 dozen
Number Of Ingredients 16
Steps:
- In a large mixing bowl, cream shortening and sugar until light and fluffy.
- Add eggs and molasses; mix well.
- Combine the flour, baking soda, ginger and cinnamon; add to creamed mixture alternately with buttermilk.
- Stir in walnuts.
- Fill paper lined muffin cups two-thirds full; place a cherry in the center of each.
- Bake at 375 for 20-24 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a small mixing bowl, beat cream cheese and butter until smooth; add vanilla and lemon peel.
- Gradually beat in the confectioners' sugar.
- Frost cupcakes.
Nutrition Facts : Calories 3245.8, Fat 121.4, SaturatedFat 44.2, Cholesterol 339.8, Sodium 1230.1, Carbohydrate 512.5, Fiber 9.8, Sugar 327.5, Protein 39
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