Ginger Brown Sugar Cupcakes with Spiced Cream Cheese Icing- A delightful twist on traditional carrot cake. A delicious and festive dessert for Fall!
Ginger Brown Sugar Cupcakes with Spiced Cream Cheese Icing
I tried a new recipe this week, and it came out amazing. I must admit to you, I cannot bake cake. I can bake pies and cookies like a mad woman. But somehow my cake always falls short. However, I'm delighted to announce that these came out amazing! I took a classic pound cake recipe and put a yummy spin on it to make these Ginger Brown Sugar Cupcakes with Spiced Cream Cheese Icing. So even if you're not a great baker, try these out! They are delicious, and just perfect for Fall.
Ginger Brown Sugar Cupcakes
Ginger Brown Sugar Cupcakes
Ingredients
For the Cupcakes
- ½ cup butter room temperature
- 1¼ cups brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1½ cups flour
- 1½ teaspoons baking powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ cup milk
- ½ cup applesauce
Frosting
- ¾ cup unsalted butter room temperature
- 8 ounces cream cheese softened
- 1 tablespoon molasses
- 5½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F. Line a muffin tin with paper liners.
- In a large mixing bowl, beat together butter and sugar until light and fluffy.
- Beat in eggs and vanilla until fully incorporated.
- In a separate medium mixing bowl, whisk together flour, baking powder, ginger, and cinnamon.
- Add ⅓ of the flour mixture to the butter mixture and mix until just combined.
- Add milk and mix again until combined.
- Add an additional third of the flour mixture and mix until combined.
- Add applesauce and mix again.
- Add the final third of the flour mixture, and mix until just combined.
- Fill prepared muffin cups, filling each cup about halfway.
- Bake at 350°F for about 18-21 minutes, or until cooked through and a toothpick comes out clean.
Cream Cheese Frosting
- In a large mixing bowl, cream together butter, cream cheese, and molasses.
- Slowly add in powdered sugar and continue beating until well combined and creamy.
- Add vanilla and cream and continue beating on high for an additional minute. If you feel the consistency is still too thick, add one more tablespoon of cream and beat again.
- Spread or pipe on cupcakes.
Notes
- Refrigerator: Keep for up to 4 days; bring to room temperature before serving.
- Freezer: Unfrosted cupcakes freeze well for up to 2 months.
Nutrition
Did you like these Ginger Brown Sugar Cupcakes? Find more on my Cakes & Cupcakes, Desserts, and Falling for Fall boards on Pinterest!
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Alison says
How lovely do these look, I bet they tasted great as well
Gentle Joy says
These look really good... and great for fall. 🙂
Audrey says
I love love love carrot cake, and a spicy cream cheese frosting on top sounds amazing!
Honest mum says
So pretty! THey are lovely! Thanks for linking up to #tastytuesdays
Anna @Family Living on a Budget says
Thanks for sharing! I've pinned your recipe to the Creative K Kids Tasty Tuesday board. We hope you'll join us again tomorrow!
Shannon says
This just screams fall to me. On my plans to try! Thanks for commenting on my blog so I was able to find you. You have a new follower.
Shannon ~ bohemianjunktion.com
Evelyn says
These look delicious. Before I make these, I just would like to make sure that the amount of brown sugar (2 1/3 cups) is correct? Sounds like a lot!
Michelle says
Yes, that's correct. It's a pound cake recipe, which traditionally calls for a pound of everything. So a pound of brown sugar is equivalent to approximately 2 1/3 cups, packed.
Let me know how you like it!