Gingerbread Cupcakes with Spiced-Orange Cream Cheese Frosting

I know Christmas is over, but the tastes of the season continue!  These cupcakes are a family favorite.  The recipe is adapted from a recipe I found in a Betty Crocker cookbook.
1/2 cup white sugar
1/2 cup butter, soft
1/2 cup molasses
2 eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
3 tsp ground ginger
1+ tsp cinnamon
1 tsp allspice
3/4 cup water
Heat oven to 375 degrees.  Beat sugar, butter, molasses, and eggs.  In a separate bowl combine the dry ingredients.  Add the dry mixture to the butter/sugar mixture alternately with the 3/4 cup water.  Spoon into 18 muffin cups.  Bake for 15 minutes.
Frosting (the best part)
8oz cream cheese, soft
1/4 cup butter
1+ tsp vanilla
1 tsp ground cinnamon
the zest of 2+ oranges
1 lb powdered sugar
milk to obtain consistency
Beat the frosting ingredients adding milk until you get a nice fluffy frosting.  Pipe onto cooled cupcakes and top with additional orange zest.


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