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