Gingerbread Cupcakes with Cream Cheese Frosting - McCormick®

Gingerbread Cupcakes with Cream Cheese Frosting - McCormick®

Prep Time

20 minutes

Cook Time

25 minutes

Total Time

45 minutes

Yields

24

Directions

  1. For the Gingerbread Cupcakes, mix flour, baking powder, ginger, cinnamon and baking soda in medium bowl. Set aside
  2. Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well blended and smooth. Add eggs beat well. Add flour mixture alternately with boiling water, beating on low speed after each addition
  3. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full
  4. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans cool completely
  5. For the Cream Cheese Frosting, beat cream cheese, butter and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with Frosting

Ingredients

  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking soda
  • 1 package Cream cheese
  • 1 teaspoon McCormick® Cinnamon Ground
  • 2 teaspoons McCormick® Ginger Ground
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup Molasses
  • 3/4 cup Urban Meadow® Brown sugar
  • 1/2 cup Urban Meadow® Butter
  • 1 box Urban Meadow® Confectioner's sugar
  • 2 each Urban Meadow® Eggs
  • 2 1/2 cups Urban Meadow® Flour
  • 1 cup Water