Ginger Brown Sugar Cupcakes
Ginger Brown Sugar Cupcakes with Spiced Cream Cheese Icing- A delightful twist on traditional spice cake. A great dessert for Fall gatherings!
Servings 1 .5 dozen
Calories
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 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. We will alternate adding wet and dry ingredients in thirds, starting and ending with flour, until is everything is 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 half way.
- 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.