Gingerbread Cupcakes with Cream Cheese Icing
cake, cake mix, christmas, cupcake, dessert, gingerbread
Beth at Unskinny Boppy
box of yellow cake mix
light brown sugar
stick of melted butter
Cream Cheese Frosting Ingredients:
sticks room temperature unsalted butter
room temperature cream cheese
half and half
Preheat oven to 350 degrees.
Line a 12-cup muffin pan with baking liners.
In a mixing bowl, add cake mix, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk dry ingredients together.
In a mixing bowl, whisk together the eggs, brown sugar, molasses and butter for 1-2 minutes.
Slowly add the dry ingredients to the mixing bowl, whisking on medium until combined.
Add the water and mix on medium speed for 2 minutes.
Fill each muffin cup 2/3 of the way with batter.
Bake 18-20 minutes or until it springs back when touched. Let cool completely before icing.
To Make Cinnamon Cream Cheese Frosting:
Beat cream cheese and butter for 1 minute or until creamy. Add cinnamon and incorporate completely.
Add half of the creamer and slowly add in the confectioners’ sugar, 1/2 cup at a time until light and fluffy. If the mixture is too thick, add more creamer, 1 tablespoon at a time.
Place frosting in piping bag or spread with a spatula to frost cupcakes
Find more great recipes at www.UnskinnyBoppy.com!