Cider Gingerbread Cupcakes + Bourbon Cream Cheese Frosting
This recipe is super simple and so is this post.
What:
- 1/2 cup dark brown sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 cup molasses
- 2.5 cups All - purpose Flour
- 1.5 t baking soda
- 1 t cinnamon
- 1 t ground ginger
- 1 t ground cloves
- 1/2 t salt
- 1 cup warm apple cider
How:
- Heat oven to 350 degrees
- In a stand or hand-held mixer, beat sugar and butter until fluffy, about one minute
- Add the egg and molasses and beat on med-high for an additional two minutes
- Sift in the flour, soda, salt and spices and mix to combine
- Stir in the apple cider and mix until smooth
- Using a spoon or ice cream scoop, drop batter into a prepared cupcake pan and bake for 25 - 30 minutes or until a fork comes out clean
- Top with bourbon cream cheese frosting
- Drink leftover bourbon and have yourself a damn cupcake
Bourbon Frosting
- 1 stick of unsalted butter, softened
- 2 cups of powdered sugar
- 3 T bourbon
- In a stand or hand-held mixer, beat the butter on medium-high heat until fluffy, about one minute
- Sift in the powdered sugar a half cup at a time, alternating with a tablespoon of bourbon, beating between each addition to combine
- Once you have added all of the bourbon and powdered sugar, beat on medium-high speed for two minutes
- Store in fridge for up to one week