Would You Like to Try Gingerbread Cupcakes with Creamy Cinnamon Frosting? 療
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/2 cup unsalted butter, softened
– 1 cup brown sugar
– 2 large eggs
– 1/2 cup molasses
– 1/2 cup milk
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
1. Preheat your oven to 350F 175C and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition, then stir in the molasses and vanilla extract until combined.
5. Gradually mix in the dry ingredients, alternating with the milk, starting and finishing with the flour mixture. Blend until just combined.
6. Scoop the batter into the prepared cupcake liners, filling them about two-thirds full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. While the cupcakes are cooling, prepare the creamy cinnamon frosting by beating together 1/2 cup unsalted butter, 2 cups powdered sugar, 2 tsp ground cinnamon, and 2 tbsp milk. Mix until smooth and fluffy.
10. Once the cupcakes are completely cooled, frost them generously with the creamy cinnamon frosting. Decorate with festive sprinkles if desired.
Nutritional Information:
These gingerbread cupcakes with creamy cinnamon frosting provide approximately 250 calories, 4g protein, and 10g fat per serving. Nutritional values may vary based on specific ingredients used and portion sizes.
Time: Preparation time: 15 minutes Cooking time: 20 minutes
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