Gingerbread Cupcakes with Cream Cheese Frosting

Allow your old fashioned gingerbread house to collect dust on the mantle while chowing down on this pillowy, festive dessert.

Meghan Tansey Whitton

Yields 11 or 12 cupcakes

Gingerbread Cupcakes
A. Whisk in separate bowl:
1 ¼ cups flour
1 ½ tsp ginger
1 tsp cinnamon
¼ tsp ground cloves
¼ tsp allspice
¼ tsp salt

B. In mixer bowl, mix well:
¼ cup white sugar
¼ cup brown sugar, packed
¼ cup and 2 tbsp vegetable oil

C. Add & beat until smooth:
1 egg

D. Add & continue to beat well:
½ cup molasses

E. Combine in separate measuring cup and add to mixture:
1 tsp baking soda
½ cup boiling water

F. Add dry ingredients and beat until incorporated but do not over mix!

G. Bake at 350°F for approximately 20 minutes.

Cream Cheese Frosting
In a mixer bowl using a paddle attachment, cream together until light and fluffy:
½ cup cream cheese
¼ cup butter
Add and mix in:
½ tsp pure vanilla
Add one cup at a time, mixing in between until incorporated:
4 cups icing sugar
1 tbsp milk

Mix on medium-high until smooth. Top cupcakes and store in refrigerator. —TJ Peach, Susie's Shortbreads

Susie’s Shortbreads
1949 Upper Water Street
Suite 212, 902-406-7075

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