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!
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!
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!
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.
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (1 stick, 8 tbsp) butter, softened
- 1/2 cup molasses
- 2 large eggs
- 2 cups (240 g) flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1-1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 3/4 cup water
- 1 package (8 oz, 226 g) cream cheese, at room temperature
- 1/2 cup (1 stick, 113 g) butter, at room temperature
- 1 tsp vanilla
- 8 oz (226 g) white chocolate chips
- 2 cups powdered sugar, or as needed
- 1 to 2 tsp milk, or as needed
- Ground cinnamon, for garnishing if desired
- Make the Cupcakes: Preheat the oven to 375°F. Place paper liners in 18 muffin cups.
- 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.
- 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.
- 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.
- 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.
- Pipe or spread a generous amount of frosting on top of each cupcake; sprinkle lightly with cinnamon, if desired. Store, covered, in refrigerator.
- Yield: 18 cupcakes
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