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caramel gingerbread cupcakes
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Caramel Gingerbread Cupcakes

Servings 12 cupcakes
Author Courtney Whitmore

Ingredients

For the Cupcakes:

  • ½ cup butter softened
  • ½ cup brown sugar
  • 1 egg
  • ½ cup water
  • ¼ cup sour cream
  • ½ cup molasses
  • 1-1/3 cup all-purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon allspice
  • ½ teaspoon nutmeg

For the Frosting:

  • 8 ounces cream cheese softened
  • 4 tablespoons butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup caramel sauce

Instructions

  • Preheat oven to 350 degrees F. Cream together butter and sugar for cupcakes. Add egg, water, sour cream, and molasses, and combine until smooth.
  • Add in flour, spices, baking soda, baking powder, and salt. Beat for 2 minutes on low speed.
  • Scoop into cupcake liners (2/3 full) and bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
  • With electric mixer, beat together cream cheese and butter until light and fluffy (about 2 minutes).
  • Add powdered sugar 1 cup at a time until thoroughly mixed. Add in vanilla extract and beat for 2 minutes.
  • Pipe frosting onto cupcakes and drizzle with caramel sauce. Enjoy!