Zutaten für Amanda's Gingerbread Cupcakes
- 1 ½ cups granulated sugar
- 1 ¼ cups softened unsalted butter
- ½ cup molasses
- 2 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ½ cup water
- 4 ounces softened cream cheese
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1-2 tablespoons milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Amanda's Gingerbread Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Amanda's Gingerbread Cupcakes
- Preheat oven to 375°F (190°C). Line a standard 18-cup muffin tin with paper baking cups.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 1 ½ cups granulated sugar, ½ cup molasses, and 2 large eggs using an electric mixer on medium speed until light and fluffy. You can also mix by hand with a spoon, but it will take longer.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground ginger, ½ teaspoon ground cinnamon, and ¼ teaspoon ground allspice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in ½ cup water.
- Fill each muffin cup about ¾ full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely (about 20 minutes).
- While cupcakes are cooling, prepare the frosting: In a medium bowl, beat together 4 ounces cream cheese (softened), ¼ cup (½ stick) softened unsalted butter, 1 tablespoon lemon zest, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract until smooth.
- Gradually add 2 cups powdered sugar, one cup at a time, beating on low speed until smooth and creamy.
- Beat in 1-2 tablespoons of milk, 1 teaspoon at a time, until the frosting reaches your desired consistency.
- Once cupcakes are completely cool, frost generously with the cream cheese frosting.
- Store frosted cupcakes in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
149g
Fat
37g
Carbs
16g
