Gingerbread Cupcakes with Gingerbread Frosting
Gingerbread cupcakes with a moist crumb and molasses-spiced flavor, topped with sweet gingerbread frosting—perfect for gingerbread lovers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bakingathome.com.
Ingredients
- Cupcakes
- ½ C. Crisco® All-Vegetable Shortening *can also use unsalted butter at room temperature.
- ½ C. light brown sugar packed firmly in cup
- 1 large egg, room temperature
- ½ C. Grandma’s Molasses®
- ½ C. whole milk, room temperature
- 1 tsp. Spice Islands® Pure Vanilla Extract
- 1⅓ C. all-purpose flour
- 1/4 tsp. Clabber Girl® Baking Powder
- 1/4 tsp. Clabber Girl® Baking Soda
- ½ tsp. kosher salt
- 1½ tsp. Spice Islands® Ground Ginger
- ½ tsp. Spice Islands® Ground Nutmeg
- 1 tsp. Spice Islands® Ground Saigon Cinnamon
- ⅛ tsp. Spice Islands® Allspice *can be omitted if you do not have it on-hand
- Frosting
- ½ C. butter unsalted, room temperature
- ½ C. Crisco® All-Vegetable Shortening
- 4 C. powdered sugar
- ¼ C. milk
- 1 Tbsp. Grandma’s® Molasses
- ¼ tsp. Spice Islands® Ground Ginger
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