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gingerbread cupcakes with marshmallow cream cheese frosting recipe

Written on Monday, November 21, 2016 | 9:01:00 PM

makes: 15 servings (1 cupcake each)

prep: 15 minutes     bake: 15 minutes      cool: 5 minutes

Ingredients : 
- Nonstick cooking spray for baking
- ¼ cup butter, softened
- 2 tablespoons light stick butter (not margarine), softened
- ¼ cup sugar*
- 2 teaspoons pumpkin pie spice
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ cup refrigerated or frozen egg product, thawed, or 2 eggs
- 1 cup water
- ½ cup mild-flavor molasses
- 1¾ cups flour
- 3 ounces reduced-fat cream cheese (Neufchâtel), softened
- 2 tablespoons butter, softened
- ½ cup marshmallow creme

Preparation Method :
1) Preheat oven to 350°F. Line fifteen 2½-inch muffin cups with paper bake cups. Spray paper bake cups with cooking spray; set aside.

2) In a mixing bowl beat butter and light butter together with an electric mixer on medium speed for 30 seconds. Add sugar, pumpkin pie spice, baking powder, and baking soda. Beat until combined, scraping sides of bowl. Beat in eggs.

3) In a medium bowl whisk together water and molasses. Alternately add flour and molasses mixture to the butter mixture, beating on low speed after each addition just until combined. Spoon batter evenly into prepared muffin cups, filling each about two-thirds full.

4) Bake for 15 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool on a wire rack for 5 minutes. Carefully remove cupcakes from pans; cool on a wire rack.

5) In a bowl beat cream cheese and 2 tablespoons butter until well combined and smooth. Stir in marshmallow creme. Spread or pipe on top of cooled cupcakes. Store frosted cupcakes in the refrigerator.

*sugar substitute: Use Splenda Sugar Blend for Baking. Follow package directions to use product amount equivalent to ¼ cup sugar.


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