Gingerbread Cupcake

Ingredients

10

Servings

3 cups cake flour
1 teaspoon nutmeg
2 teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon mace
½ teaspoon baking soda
½ teaspoon baking powder
2 sticks butter, softened, divided
1½ cups sugar
3 large eggs
2 tablespoon Gourmet Garden Gourmet Garden™ Lightly Dried Organic Ginger, Lightly Dried
½ cup milk
½ cup applesauce, cinnamon
8 ounces cream cheese
3¾ cups powdered sugar, sifted

Gourmet Garden™ Lightly Dried Organic Ginger

Nutrition information coming soon.

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