Gingerbread Cupcakes with Caramel Molasses Icing Recipe

These Gingerbread Cupcakes are some of my moistest cupcakes and they are topped with my new favorite icing. The cupcake is light and fluffy and the icing is a mix of some awesome flavors – caramel, molasses and cream cheese! Yum!

Yield: 14-16 cupcakes


Gingerbread Cupcakes
1 2/3 cups (240g) all purpose flour
1 cup (200g) packed brown sugar
1/4 tsp baking soda
1 tsp baking powder
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/8 tsp ground cloves
3/4 cup salted butter (170g), room temperature
1 egg white
1 egg
1 tsp vanilla extract
1/2 cup (120ml) molasses
1/4 cup (60ml) sour cream
1/2 cup (120ml) milk

Caramel Molasses Cream Cheese Icing
1 cup butter, divided
1/2 cup brown sugar
4 oz cup cream cheese
4-5 cups powdered sugar
2 tbsp molasses
1-2 tbsp milk or water, if needed



  1. Preheat oven to 350 degrees.
  2. Whisk together all dry ingredients (everything before the butter) in a large mixing bowl.
  3. Add remaining ingredients and mix on medium speed just until smooth. Do not over mix.
  4. Visit Gingerbread Cupcakes with Caramel Molasses Icing @ for full instructions.

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