Gingerbread Cupcake

15 m
Prep Time
25 m
Cook Time
15
Ingredients

Ingredients

  • 3 cups (750 mililiters) cake flour
  • 1 teaspoon (5 mililiters) Club House® Ground Nutmeg
  • 2 teaspoons (10 mililiters) Club House® Ground Cinnamon
  • 1/2 teaspoon (2 mililiters) Club House® Ground Allspice
  • 1/4 teaspoon (1 mililiter) Club House® Ground Mace
  • 1/2 teaspoon (2 mililiters) baking soda
  • 1/2 teaspoon (2 mililiters) baking powder
  • 1 cup (2 sticks/ 227 g) butter, softened, divided
  • 1 1/2 cups (375 mililiters) sugar
  • 3 large eggs
  • 2 tablespoons (30 mililiters) Ginger
  • 1/2 cup (125 mililiters) milk
  • 1/2 cup (125 mililiters) cinnamon applesauce
  • 1 package (8 ounces) (250g) cream cheese
  • 3 3/4 cups (925 mililiters) icing sugar, , sifted

NUTRITION INFORMATION

(per Serving)

This recipe has no significant nutritional value.

Preparation

  • 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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