simplysarah

When it comes to Christmas baking, it doesn't get more festive than gingerbread! I wanted to try out gingerbread cupcakes this year, and was so pleased with how they turned out! I decorated mine with big piped swirls so I doubled the original frosting recipe, as I always like to make sure I have plenty! They turned out beautifully, and are such soft, springy and delicious cupcakes!

YOU WILL NEED...

Cupcakes:

1/2 cup granulated sugar

1/2 cup butter or margarine, softened

1/2 cup molasses

2 eggs

2 cups Gold Medal™ all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

3/4 cup water

Frosting:

1 package (8 oz) cream cheese, softened

1/4 cup butter or margarine, softened

2 teaspoons grated lemon peel

1 teaspoon ground cinnamon

1 teaspoon vanilla

4 cups (1 lb) powdered sugar

1 to 2 teaspoons milk

Directions

1 Heat oven to 375°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups.

2 In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, the allspice and water. Spoon about 1/4 cup batter into each muffin cup.

3 Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.

4 Meanwhile, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with 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 spreadable.

5 Spoon the buttercream into a large piping bag fitted with a large star nozzle. I piped mine from the outside in, finishing in a point to create a swirl. I then topped the cupcakes with mini gingerbread sprinkles! Store covered in refrigerator.