Gingerbread Cupcakes with Pumpkin Frosting
These delicious gingerbread cupcakes are topped with a creamy pumpkin frosting.
Bahan-bahan
- 5 tablespoons unsalted butter, (at room temperature)
- ½ cup granulated white sugar
- ½ cup molasses
- 1 large egg
- 1 large egg yolk
- 1¼ cups all purpose flour
- 1 tablespoon Dutch process cocoa powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ cup hot milk
- 8 ounces cream cheese, (at room temperature)
- ¼ cup unsweetened pumpkin puree
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- 3½ cups powdered sugar ((more, if you prefer to pipe on the frosting instead of spreading))
Langkah-langkah
- Preheat oven to 350 degrees F. Line muffin tins with cupcake liners. Spray the cupcake liners lightly with nonstick spray.
- In a large bowl, use an electric mixer to combine the butter and sugar. Add the molasses and the egg and egg yolk.
- In a separate bowl, sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg, cloves and salt. In a small bowl, dissolve the baking soda in the hot milk. Add the flour mixture to the butter/sugar mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the cupcake papers.
- Bake for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
- In a large bowl, use an electric hand mixer to combine the frosting ingredients. Spread onto cooled cupcakes, or pipe on with a piping bag and a tip.
Nutrisi
384 kcal
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