Gingerbread Cupcakes with Fluffy Cream Cheese Filling
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Ingredients
Cupcakes
- 1 1/2 cups Flour
- 1 tsp baking soda
- 1 stick butter room temp.
- 1/2 cup dark brown sugar
- 3/4 tsp ginger
- 1 tsp cinnamon
- pinch nutmeg
- pinch salt
- 1/2 cup Molasses
- 2 eggs
- 1/2 cup sour cream
Frosting
- 4 oz . cream cheese
- 1/2 stick butter room temp.
- 1 1/2 cups confectioners’ sugar
- 1 jar marshmallow fluff
- 1 tsp vanilla
Instructions
Cupcakes
-
Mix flour and baking soda.
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In a separate bowl, beat together butter, brown sugar, ginger, cinnamon, nutmeg, and salt.
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Beat in molasses, and then eggs one at a time.
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Mix in sour cream until well-blended.
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Pour into lined cupcake pan.
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Bake at 350 for 30 minutes, or until toothpick comes out almost clean.
Frosting
-
Mix together cream cheese and butter until well-blended.
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Add fluff and vanilla and beat until smooth.
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Use knife to cut a cone shape from the top of the cupcake.
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Trim the bottom, fill hole with filling, and cover with remainder.
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Frost with whipped cream or additional filling.
Recipe Notes
Original recipe can be found here
