CARAMEL GINGERBREAD CUPCAKES

Caramel Gingerbread Cupcakes image

One night, my niece and I put our heads together to come up a with a fabulous cupcake. We combined our favorite gingerbread cookie recipe and our favorite cupcake recipe, then enhanced the cupcakes with caramel frosting and a drizzle of caramel ice cream topping. Our guests reached for seconds and thirds until nothing was left but a delicious memory and a stellar recipe to share. -Delaine Smith, Barrie, Ontario

Provided by Taste of Home

Time 40m

Yield 10 cupcakes.

Number Of Ingredients 21

Ingredients

1-1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 large egg
1/2 cup 2% milk
1/3 cup canola oil
1/4 cup molasses
1 teaspoon vanilla extract
1/2 teaspoon caramel extract
FROSTING:
2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon caramel extract
2 to 3 tablespoons 2% milk
Caramel sundae syrup

Steps:

Preheat oven to 350°. Line 10 muffin cups with paper liners., Whisk together first nine ingredients. In another bowl, whisk together egg, milk, oil, molasses and extracts. Add to flour mixture; stir just until moistened., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks; cool completely., For frosting, beat confectioners' sugar, butter, extract and enough milk to reach desired consistency. Spread over cupcakes. Drizzle with caramel syrup before serving.

Nutrition Facts : Calories 390 calories, Fat 13g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 212mg sodium, Carbohydrate 66g carbohydrate (51g sugars, Fiber 1g fiber), Protein 3g protein.