Add some zip to your dessert table with some candied ginger cupcakes! These Candied Ginger-Gingerbread Cupcakes have the perfect combination of zippy candied ginger and the warm flavors of gingerbread. With a cream cheese frosting, everyone will love them!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 22 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for cupcakes, blending 2 Tbsp. each crystallized ginger and molasses into batter before spooning into 22 paper-lined muffin pan cups; cool completely.
- Meanwhile, beat cream cheese and butter in large bowl with mixer until blended. Beat in sugar, 1 cup at a time. Add remaining molasses; mix well. Stir in COOL WHIP. Refrigerate at least 30 min.
- Spoon frosting into piping bag fitted with large round tip. Insert tip into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake. Spread tops of cupcakes with remaining frosting.
- Top with remaining crystallized ginger.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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