REYNOLDS RECIPES RECIPES

Name: Gingerbread Cupcakes
Prep time: 30 min
Total time: 1 h 25 min
Yield: 18
Ingredients: Reynolds™ Baking Cups; 1/2 cup granulated sugar; 1/2 cup butter or margarine, softened; 1/2 cup molasses; 2 eggs; 2 cups Gold Medal™ all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 3/4 cup water; 1 package (8 oz) cream cheese, softened; 1/4 cup butter or margarine, softened; 2 teaspoons grated lemon peel; 1 teaspoon ground cinnamon; 1 teaspoon vanilla; 4 cups (1 lb) powdered sugar; 1 to 2 teaspoons milk

GINGERBREAD CUPCAKES RECIPE - BETTYCROCKER.COM

Gingerbread Cupcakes Recipe - BettyCrocker.com image

Gold Medal® flour provides a simple addition to these gingerbread cupcakes piped with creamy frosting – an elegant dessert!

Provided by Betty Crocker Kitchens

Total Time 1 hours 25 minutes

Prep Time 30 minutes

Yield 18

Number Of Ingredients 19

Ingredients

Reynolds™ Baking Cups
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup molasses
2 eggs
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup water
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups (1 lb) powdered sugar
1 to 2 teaspoons milk

Steps:

Heat oven to 375°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups.
In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, the allspice and water. Spoon about 1/4 cup batter into each muffin cup.
Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
Meanwhile, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.
Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.

Nutrition Facts : Calories 330 , CarbohydrateContent 51 g, CholesterolContent 60 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 8 g, ServingSize 1 Cupcake, SodiumContent 240 mg, SugarContent 37 g, TransFatContent 0 g

GINGERBREAD CUPCAKES RECIPE - BETTYCROCKER.COM

Gingerbread Cupcakes Recipe - BettyCrocker.com image

Gold Medal® flour provides a simple addition to these gingerbread cupcakes piped with creamy frosting – an elegant dessert!

Provided by Betty Crocker Kitchens

Total Time 1 hours 25 minutes

Prep Time 30 minutes

Yield 18

Number Of Ingredients 19

Ingredients

Reynolds™ Baking Cups
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup molasses
2 eggs
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup water
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups (1 lb) powdered sugar
1 to 2 teaspoons milk

Steps:

Heat oven to 375°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups.
In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, the allspice and water. Spoon about 1/4 cup batter into each muffin cup.
Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
Meanwhile, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.
Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.

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