Gingerbread Cupcakes with Cream Cheese Frosting Recipe

Posted on November 9, 2012 · Leave a Comment
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Gingerbread Cupcakes with Cream Cheese Frosting Recipe

The Holidays are coming fast and I’m trying to get a little jump on it for a change. My wife really likes ginger bread so I thought I would give this Gingerbread Cupcakes with Cream Cheese Frosting Recipe a try. The cupcakes turned out nice and moist with a delicious ginger flavor. This is an easy recipe and chances are you probably have all or most of the ingredients on hand already. You can use your favorite cream cheese frosting recipe, or use the one I have printed below.

If you like Ginger Bread give this Gingerbread Cupcakes with Cream Cheese Frosting Recipe a try-you and your family will love them.

Ingredients

2 1/2 cups flour

2 teaspoons baking powder

2 teaspoons ground Ginger

1 teaspoon ground Cinnamon

1 teaspoon baking soda

1/2 cup butter (softened)

3/4 cup firmly packed brown sugar

1/2 cup molasses

2 eggs

1 cup boiling water

Directions

Preheat oven to 350F.

1. Using a sifter combine flour, baking powder, ginger, cinnamon and baking soda in medium bowl and set aside.

cake mix

2. In a large bowl using an electric mixer, mix butter, brown sugar and molasses until well blended and smooth.

cake mix

3. Beat in the eggs, then add the boiling water and flour, and mix on low speed until thoroughly combined.

cupcake batter ginger bread cupcakes

4. Spoon into 24 paper lined cupcake cups and bake for 20 minutes or until a tooth pick comes out clean. Let cool for about 10 minutes on a wire rack then remove from the cupcake tins and cool thoroughly before frosting.

 

Cream Cheese Frosting

Ingredients

1 package cream cheese (8 ounces softened)

1/2 cup butter

1 teaspoon Vanilla extract

16 ounces powdered sugar

Directions

In a large bowl mix together the cream cheese, butter and Vanilla extract until well blended. Using an electric mixer slowly add the powdered sugar and mix until smooth. (I watch this closely-add or subtract the amount of sugar for the frosting consistency desired)

Gingerbread Cupcakes with Cream Cheese Frosting

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Pumpkin Ginger Cupcakes Recipe

Posted on August 26, 2012 · Leave a Comment
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Pumpkin Ginger Cupcakes Recipe

I saw this Pumpkin Ginger Cupcakes Recipe and they looked so good I decided to jump the season a little bit and give these cupcakes a try. The pumpkin and ginger is a great combination of flavors and combined with the rest of the ingredients produces a moist and delicious cupcake. This is a simple recipe, but does require a little bit of prep time mixing all the ingredients together. I followed the recipe as written. You can expect the cupcake batter to be kind of thick and you will have to spoon it into the cupcake cups. This is a good size recipe; it will make 24 cupcakes.

Give this Pumpkin Ginger Cupcakes Recipe a try, and top it with your favorite cream cheese frosting; you’ll love it. This one is going on my favorites list.

Ingredients

2 cups all-purpose flour

1 (3.4 ounce) package instant butterscotch pudding mix

2 teaspoons baking soda

1/4 teaspoon salt

1 tablespoon ground cinnamon

1 1/4 teaspoon ground ginger

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1 cup butter, room temperature

1 cup white sugar

1 cup packed brown sugar

4 eggs

1 teaspoon vanilla extract

1 (15 ounce) can pumpkin puree

 

Directions

 

1.  Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.

2. In a bowl whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves

, and set aside.

cupcake mix cupcake batter

3. In a separate bowl beat the butter, white sugar, and brown sugar with a mixer, until light and fluffy.

4. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the vanilla and pumpkin puree with the last egg.

pumpkin cupcake batter pumpkin cup cake batter

5. Stir in the flour mixture; mixing until just incorporated. Pour or spoon the batter into the prepared muffin cups.

cupcakes

Bake in the preheated oven until golden and the tops spring back when lightly pressed or tooth pick comes out clean- about 20 minutes.

Pumpkin Ginger Cupcakes

Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Top with your favorite frosting. (These cupcakes are very good even without the frosting)

Pumpkin Cupcakes

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Basic Cream Cheese Frosting Recipe

Posted on June 11, 2012 · Leave a Comment
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Basic Cream Cheese Frosting Recipe

Cream cheese frosting is almost always a favorite and it’s so simple to make. This is a Basic Cream Cheese Frosting Recipe that you can add whatever flavoring you would like to it. I used this recipe for the Strawberry cupcake recipe just below this post by adding strawberry extract. Follow the recipe as is and it will come out perfect every time. This recipe will generously frost 12 cupcakes. The next time you need a frosting recipe, give this Basic Cream Cheese Frosting Recipe a try.

Basic Cream Cheese Frosting Recipe
 
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Prep time

Total time

 

Author:
Recipe type: Desert
Serves: Frosts 12 cupcakes

Ingredients
  • ¼ cup butter, softened
  • 4 ounces cream cheese
  • 2 cups confectioners’ sugar
  • 1 teaspoons vanilla extract

Instructions
  1. Beat softened butter and cream cheese until well blended.
  2. Add powdered sugar and vanilla. Beat until creamy.

 

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Peanut Butter Cupcakes Recipe with PHILADELPHIA INDULGENCE

Posted on March 28, 2012 · Leave a Comment
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peanut butter cup cakes

 

When I first tried PHILADELPHIA INDULGENCE with its rich chocolaty taste, peanut butter came to mind, and I thought this Peanut Butter Cupcakes recipe using PHILADELPHIA INDULGENCE for frosting would be a great combination. I was right; they are made for each other. The rich chocolate PHILADELPHIA INDULGENCE taste, combined with the Peanut Butter Cupcakes was delicious, and because it is so close to Easter I couldn’t resist topping them with some jelly beans for a colorful display. So if you’re looking for a great sweet treat for the upcoming holiday, give this Peanut Butter Cupcakes Recipe with PHILADELPHIA INDULGENCE a try, you’re Family and Kids will love it. Enjoy!

 

Peanut Butter Cupcakes Recipe with PHILADELPHIA INDULGENCE peanut butter batter peanut butter cup cake batter unbaked cup cakes

 

Peanut Butter Cupcakes Recipe with PHILADELPHIA INDULGENCE
 
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Prep time

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Total time

 

Author:
Recipe type: Dessert
Serves: 24

Ingredients
  • 2 cups brown sugar
  • ½ cup shortening
  • 1 cup peanut butter
  • 2 eggs
  • 1½ cups milk
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 pinch salt
  • Frosting
  • 2- 8 0z Tubs PHILADELPHIA INDULGENCE (Milk Chocolate or Dark Chocolate your choice)

Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
  2. In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk.
  3. Spoon into the prepared muffin cups.
  4. Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
  5. Frost with PHILADELPHIA INDULGENCE (Real Chocolate blended with rich, creamy PHILADELPHIA Cream Cheese Spread)
  6. Garnish with Jelly Beans or Maraschino Cherries. (Optional)

 

Peanut Butter Cupcakes Recipe


Disclosure: Compensation was provided by Kraft via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Kraf

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