Gingerbread Cupcakes

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk the flour, brown sugar, baking soda, baking powder, salt and the spices (ginger, cinnamon, nutmeg, allspice, cloves).
3. Stir in the melted butter and oil until all the flour is moistened; the batter will be a little dry.
4. Stir in the molasses until well combined.
5. Mix in the egg, egg yolk and vanilla extract until thoroughly combined.
6. Stir in the hot water until smooth, then stir in the sour cream until uniform, scraping the sides and bottom of the bowl.
7. Divide the batter among the liners, filling each about ¾ full. Bake on the center rack at 350°F (175°C) for 18 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
8. Cool the cupcakes in the pan for 10–15 minutes, then move them to a rack and let them cool completely before frosting.
9. For the frosting, beat the cream cheese, butter, light brown sugar, vanilla bean paste (or vanilla extract), cinnamon and salt in a large bowl with an electric mixer until smooth and creamy.
10. On low speed, gradually add the powdered sugar until fully incorporated and the frosting is smooth and creamy.
11. Spread or pipe the frosting over the cooled cupcakes, using enough to cover each generously.

Summarized from Sugar Spun Run's video. Watch it for the details.

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EggGingerBrown sugarCream cheeseSour creamAvocado