Fluffy, scrumptious Gingerbread Cupcakes topped with a creamy and tangy Cream Cheese Frosting!
Yield: 12 cupcakes
Ingredients:
For the Gingerbread Cupcakes:
1/2 cup salted butter, room temperature
1/2 cup dark brown sugar
1 egg
1/2 cup milk
1/2 cup molasses
1 teaspoon vanilla extract
1 and 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/14 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon nutmeg
1/4 teaspoon ground allspice
For the Cream Cheese Frosting:
8 oz full-fat cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
1 tablespoon heavy cream
1 teaspoon vanilla extract
Read more at bakewithchristina.com
