Gingerbread Cupcake

15 m
Prep Time
25 m
Cook Time
16
Ingredients
10
Servings

Ingredients

  • 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

KEY PRODUCTS

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Gourmet Garden™ Lightly Dried Organic Ginger

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 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.
  • 3 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.
  • 4 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.

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