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5 March 2018

Spice Cupcakes with White Chocolate Cream Cheese Frosting (Gluten Free)

This entry is part 40 of 448 in the series Chocolate Mondays

Spice Cupcakes with White Chocolate Cream Cheese Frosting © 2018 Jane Bonacci, The Heritage Cook

Molasses cookies are some of my favorites and I went looking for a cupcake with a similar flavor. I found this recipe on the BettyCrocker.com website and have lovely spice cupcakes to share with you today!

I love these cupcakes. So rich and full of molasses and spices. It would be perfect in the fall for a Halloween party, at children’s birthday parties, and now at the beginning of spring. With the cold and wet days from the spring rains and snow in the mountains, I wanted warm spices to bring sunshine to our day!

Spice Cupcakes with White Chocolate Cream Cheese Frosting © 2018 Jane Bonacci, The Heritage Cook

The best supporting character in today’s dessert is definitely the frosting, a beautiful combination of butter and cream cheese with white chocolate to make the perfect foil for the spice cupcakes. Sweet with a touch of sourness from the cream cheese for balance, this is a truly lovely topping for any of your cakes or cupcakes. You will have more than you need, so bake up a batch of cookies and frost them too!

Cupcake with top sprinkled with cinnamon; Spice Cupcakes with White Chocolate Cream Cheese Frosting © 2018 Jane Bonacci, The Heritage Cook

A sprinkle of cinnamon on top adds a bit more spice to every bite

Sometimes you want a fancy dessert for a special event, and sometimes you choose more casual fare. Today’s spice cupcakes are definitely homey and comforting. No piping here, I used a mini offset spatula to spread the delicious frosting, swirling it into fun shapes. Super easy and fast!

Make these spice cupcakes when you want a treat to sweeten your day. Happy Chocolate Monday!

close up of single cupcake; Spice Cupcakes with White Chocolate Cream Cheese Frosting © 2018 Jane Bonacci, The Heritage Cook

 

Jane’s Tips and Hints:

When you are measuring sticky substances like honey or the molasses in this recipe, spray the measuring cup with baking spray first and the molasses will slide right out.

Gluten-Free Tips:

Use a homemade gluten-free flour blend or commercial blend like Bob’s Red Mill’s 1-to-1 Baking Flour or Pamela’s All-Purpose Flour Blend.

 

Spice Cupcakes with White Chocolate Cream Cheese Frosting (Gluten-Free)
2018-03-05 08:05:14
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Ingredients
  1. Cupcakes
  2. 1/2 cup (100 g) granulated sugar
  3. 1/2 cup (1 stick, 8 tbsp) butter, softened
  4. 1/2 cup molasses
  5. 2 large eggs
  6. 2 cups (240 g) flour
  7. 1 tsp baking soda
  8. 1/2 tsp salt
  9. 1-1/2 tsp ground ginger
  10. 1/2 tsp ground cinnamon
  11. 1/2 tsp ground allspice
  12. 3/4 cup water
  13. Frosting
  14. 1 package (8 oz, 226 g) cream cheese, at room temperature
  15. 1/2 cup (1 stick, 113 g) butter, at room temperature
  16. 1 tsp vanilla
  17. 8 oz (226 g) white chocolate chips
  18. 2 cups powdered sugar, or as needed
  19. 1 to 2 tsp milk, or as needed
  20. Ground cinnamon, for garnishing if desired
Instructions
  1. Make the Cupcakes: Preheat the oven to 375°F. Place paper liners in 18 muffin cups.
  2. In the bowl of your stand mixer, beat the sugar, butter, molasses and eggs on medium speed until well blended. Stir in the flour, baking soda, salt, ginger, cinnamon, allspice, and water. Spoon about 1/4 cup batter into each muffin cup.
  3. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans; place on cooling racks. Cool completely, about 20 minutes.
  4. Prepare the Frosting: Place an inch or two of water into a medium saucepan and find a heatproof bowl that sits snugly in the pan. Bring to a simmer over medium heat (there will be steam rising from the surface and small bubbles round the edges). Place the white chocolate in the bowl and set over the steaming water. Reduce the heat to medium-low to hold the water at a low simmer. Stir the white chocolate constantly to guarantee it doesn't scorch. When most of the chocolate is melted, carefully remove the bowl from the pan, setting it on a towel - be careful to not get any water in the chocolate or it will seize. Stir until all the chocolate is fully melted and smooth. Set aside and stir occasionally as you whip the cream cheese and butter together.
  5. In the bowl of your stand mixer, beat the cream cheese, butter, lemon peel, and vanilla on low speed until smooth. Be sure there are no lumps in the mixture. Beat in the melted white chocolate. Increase the speed to medium and mix until fluffy, about 2 minutes. Gradually, 1 cup at a time, beat in the powdered sugar on low speed until smooth. Increase the mixer speed to medium and beat again until light and fluffy. Add milk, 1 tsp at a time, if needed, until spreadable.
  6. Pipe or spread a generous amount of frosting on top of each cupcake; sprinkle lightly with cinnamon, if desired. Store, covered, in refrigerator.
Notes
  1. Yield: 18 cupcakes
Adapted from Betty Crocker
Adapted from Betty Crocker
The Heritage Cook ® http://theheritagecook.com/
 

 

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Welcome! If you ever need any entertaining or cooking advice, need to alter a recipe for gluten-free, or want recipe suggestions, don’t hesitate to ask. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers page for additional details. Thanks for visiting The Heritage Cook!

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Welcome to The Heritage Cook! Traditional recipes, gluten-free options, and healthy alternatives merge with today's food trends to give you over a thousand recipes to choose from. Learn techniques, get inspired, and join in the fun of our weekly Chocolate Mondays. Don't see what you're looking for? Just ask, I'm always happy to help! Read More…

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