These gingerbread cupcakes have a moist, soft crumb and a delicate flavor of molasses and spices. A sweet gingerbread frosting brightens the flavor of the cupcakes. If you're a gingerbread lover, then this recipe is for you.
⅛teaspoonSpice Islands® Allspice *can be omitted if you do not have it on-hand
Frosting
½cupbutter unsalted, room temperature
½cupCrisco® All-Vegetable Shortening
4cupspowdered sugar
¼cupmilk
1tablespoonGrandma's Molasses®
¼teaspoonSpice Islands Ground Ginger
Instructions
Cupcakes
Preheat the oven to 350°F and line a 12-count cupcake pan with liners; set aside.
In a stand mixer fitted with the whisk attachment, combine the flour, Clabber Girl® Baking Powder, Clabber Girl® Baking Soda, salt, Spice Islands Ground Ginger, Saigon Cinnamon, and All Spice.
Add Crisco® All-Vegetable Shortening, egg, Grandma's Molasses®, and water.
Beat on low to medium speed for one minute or until combined and not lumpy.
Scoop batter into lined cupcake pan and fill each about ¾ of the way. This recipe makes exactly 12 standard cupcakes.
Bake cupcakes at 350℉ for 23-25 minutes, or until a toothpick or tester inserted into the center of a cupcake comes out clean once inserted and remove.
Allow cupcakes to cool for at least one hour before frosting.
Frosting
Add room temperature butter, Crisco® All-Vegetable Shortening, ginger, and Grandma's Molasses® to a stand mixer; mix on medium-low speed until creamy.
Slowly add the powdered sugar and reduce the stand mixer speed to low. Once the ingredients start to incorporate, add the milk, and increase the speed. Use a rubber spatula to scrape down the sides. The frosting will be thick and moist. If it is too dry add a tablespoon more of milk.
Fill a piping bag fitted with a large star tip with frosting and ice cooled cupcakes. Pipe cupcakes, and then sprinkle each with gold sanding sugar. Garnish each cupcake with a topper, and enjoy!
Notes
Nutritional values may vary and are meant to be a guide.