Gingerbread Cupcake

15 m
Prep Time
25 m
Cook Time


  • 1 Combine cake flour, nutmeg, cinnamon, allspice, mace, baking soda and baking powder.
  • 2 Combine 3/4 cup (1-1/2 sticks/ 170g) of butter with the sugar. Beat until fluffy. Add eggs, one at a time, mixing well after each addition. Stir in 1 tablespoon (15 ml) Lightly Dried Ginger. Add flour mixture in thirds, alternating with milk and applesauce.
  • 3 Divide batter evenly among 24 muffin cups. Bake in 350°F (180°C) oven 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
  • 4 Combine cream cheese and remaining 4 tablespoons (60 ml) of butter; mix well. Add remaining 1 tablespoon (15 ml) of Lightly Dried Ginger; mix well. Add powdered sugar; beat until frosting is fluffy and smooth. Spread frosting over cupcakes and serve.

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