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    Gingerbread Cupcakes With Pumpkin Cream

    Source of Recipe


    Recipe Introduction

    The frosting is what makes these cupcakes. The actual cupcakes are quite bland without the frosting so be sure to use it.

    Recipe Link:

    3 cups all-purpose flour
    1 tsp baking soda
    1/2 tsp salt
    1 1/2 tsp ground ginger
    1 tsp ground cinnamon
    1/2 tsp ground allspice
    1 cup butter
    1 cup firmly packed brown sugar
    4 large eggs, room temperature
    1 cup buttermilk
    2 TBSP light, unsulfured molasses
    2 tsp vanilla extract

    Preheat oven to 350F.
    Line 2 muffin tins with cupcake papers.
    In a medium bowl, combine the flour, baking soda, salt and spices. Set aside.
    In a large bowl, cream the butter and brown sugar on the medium speed of an electric mixer until fluffy, about 2-3 minutes. Beat in the eggs one at a time. Add the dry ingredients in two parts, alternating with the buttermilk. Stir in the molasses and vanilla.
    Spoon the batter into the cups about 2/3 full. Bake 20-25 minutes, or until the tops spring back when lightly touched. Let the cupcakes cool in the pans for 10 minutes. Remove from the pans and cool completely on a wire rack.
    makes 24 cupcake....I got 12
    1 8 oz package cream cheese frosting
    1/2 cup pumpkin puree
    1/2 tsp ground allspice
    1/4 tsp ground nutmeg
    1 TBSP finely grated orange zest
    1/2 tsp vanilla extract
    3 1/2 - 4 cups powdered sugar

    In a large bowl, beat the cream cheese and pumpkin puree on medium speed of an electric mixer until smooth, about 2-3 minutes. Add the spices, zest and vanilla extract and mix well. Gradually add the sugar and beat until desired consistency. Refrigerate for 1 hour, Remove from refriferator 5-10 minutes before using. Spread on the tops of the completely cooled cupcakes.
    Source: More for Magonolia Bakery




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