Gingerbread Cupcakes with Cream Cheese Frosting
recipe from Hannaford Fresh
1/2 cup unsalted butter, melted
1/2 cup sugar
1/2 cup brown sugar
1/2 cup molasses
1/2 cup buttermilk
2 1/2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1. Preheat oven to 350 degrees. Spray 12-cup muffin pan or insert and spray paper liners.
2. In a large bowl, combine butter, sugar, brown sugar, and molasses. Us an electric mixer on high to mix until smooth, about 1 minute. Add egg and buttermilk and mix until blended, about 1 minute.
3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger and cloves. Add to butter mixture and mix on low speed until all the flour is incorporated. Do not over mix.
4. Use a 1/4 cup measuring cup to scoop batter into prepared muffin pans. Bake at 350 degrees for 16-18 minutes, until the surface springs back when you touch it lightly. Cool for 5 minutes in pan then 15 minutes on wire rack. When cool frost and decorate.
1/4 cup salted butter, room temperature
4 oz cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1 1/2 cups confectioners sugar
In a large bowl, combine butter and cream cheese, Use an electric mixer on medium high and beat until light and fluffy, about 1 minute. Add vanilla and beat until smooth. Sift powdered sugar into mixture and mix on medium until light and fluffy. Use immediately or refrigerate in an airtight container.