 | | Directions | 1. Preheat oven to 350°F. Mix flour, baking powder, ginger, cinnamon and baking soda in medium bowl. Set aside.
2. Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well blended and smooth. Add eggs; beat well. Add flour mixture alternately with boiling water, beating on low speed after each addition. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting.Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/2 cup (1 stick) butter, softened, and 1 teaspoon McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth. |
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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 24
|  | | Ingredients | | - | | 2 1/2 cups flour |
| - | | 2 teaspoons baking powder |
| - | | 2 teaspoons McCormick® Ginger, Ground |
| - | | 1 teaspoon McCormick® Cinnamon, Ground |
| - | | 1 teaspoon baking soda |
| - | | 1/2 cup (1 stick) butter, softened |
| - | | 3/4 cup firmly packed brown sugar |
| - | | 1/2 cup molasses |
| - | | 2 eggs |
| - | | 1 cup boiling water |
| - | | Cream Cheese Frosting (recipe follows) |
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| | Nutrition (per serving) | Calories: 271 Calories
Fat: 11 Grams
Protein: 2 Grams
Cholesterol: 49 Milligrams
Carbohydrates: 41 Grams
Sodium: 189 Milligrams
Fiber: 0 Grams
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