I will say that these were one of the easiest cupcakes to make. I did however fail to read directions properly and just went about my normal cupcake baking. Almost every cupcake is the same general procedure
1. Beat sugar and butter until soft and fluffy
2. Add eggs
3. In separate bowl, mix dry ingredients with a whisk
4. Add dry ingredients into the sugar/butter/egg mixture alternating with some kind of liquid (milk, kahula, sour cream, vanilla, etc).
5. Done :)
This recipe however asked you to mix the water (final liquid) into the dry ingredients before putting into the sugar/butter/egg/molasses mixture. I didn't read, so it wasn't until half way through that I remembered to do this. I am not sure if it made a huge different, but i think it could have contributed to my #1 criticism of the cupcakes, which was that they were far too dry. However, if you think about gingerbread... it is dry! So maybe that was on purpose? Still I would like to try to make these again and play with the wet ingredients so that they are a little moister.
Maybe I am just biased, but I thought the icing was awesome. I seriously was eating it with a spoon (probably not the best thing in the world for me though....) it was so tasty! And the longer the cupcakes sat with the icing, the moister they got, which i liked. The flavors complimented each other so well and I would definitely make it again.
Overall, I was very pleased with how they turned out and look forward to working to getting the moisture level to improve.
Makes about 18
- ½ cup sugar
- ½ cup butter, softened
- ½ cup molasses
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ¾ cup water
- Place standard baking cup in each of 18 regular size muffin pan cups and preheat the oven to 350
- In a standing mixer, cream sugar and butter.
- Mix in molasses; beat in eggs, one at a time.
- In medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, allspice, and water.
- Blend flour mixture into wet ingredients, one cup at a time.
- Using an ice cream scoop, fill each cup about 2/3 of the way full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool 5 minutes in pan.
- Remove cupcakes from pans to cooling rack, and cool completely, about 30 minutes.
Citrus-Cinamon Cream Cheese Icing
- 8 ounces cream cheese, room temperature
- 1 stick unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 5 cups powdered sugar
- 3/4 cup cinnamon
- zest of 1 lemon
- Milk to bring it to consistency.
- Beat cream cheese and butter until smooth
- Add in vanilla
- Add in powdered sugar and mix until smooth
- Add in cinnamon and lemon and milk if desired
- Spread onto the cupcakes and sprinkle as desired.
Cupcakes adapted from and icing inspired by Sweet Girl Confections
Icing adapted from The Neelys