Lifestyle

Frightfully Good Halloween Gingerbread Cupcakes

Halloween gingerbread cupcakesHalloween is right around the corner, and my kids and their friends will be expecting something festive and tasty at their school Halloween carnival. It's our favorite holiday! I've found it in these BOO-tiful cupcakes, which will be a hit at your kids’ Halloween party as well. Here's how you make them:

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Prep: 40 minutes

Bake: 18 to 20 minutes at 350°F

Cool: 5 minutes

Ingredients:

  • 6 tablespoons butter, softened
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup molasses
  • 1 3/4 cups all-purpose flour
  • 1 recipe Cinnamon Vanilla Frosting (below)
  • Orange and black decorating sugar

Instructions:

PREP:

  1. PREHEAT oven to 350°F. Line muffin pans with 12 to 18 Reynolds® StayBrite® Baking Cups with a black swirl design.
  2. BEAT butter and sugar together in a large bowl with an electric mixer on medium speed for 30 seconds. Add baking powder, cinnamon, ginger, baking soda, and salt. Beat until combined, scraping down sides of the bowl as necessary. Beat in eggs, one at a time.
  3. WHISK together the milk and molasses in a medium bowl. Alternately add flour and milk mixture to the butter mixture, beating on low speed after each addition just until combined. Spoon batter evenly into prepared muffin cups, filling each about three-fourths full.

COOK:

  1. BAKE 18 to 20 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 5 minutes. Carefully remove cupcakes from pans; cool completely on a wire rack.
  2. FROST with Cinnamon Vanilla Frosting. Sprinkle colored decorating sugars.

Cinnamon Vanilla Frosting

COMBINE 1/3 cup softened butter, 1/3 cup sour cream, and 1 teaspoon vanilla in a large mixing bowl. Beat with an electric mixer on medium speed for 30 seconds. Gradually beat in 4 cups powdered sugar and 1 teaspoon ground cinnamon. Thin with 1 to 2 tablespoons milk, if needed to reach desired consistency.

REYNOLDS KITCHENS TIP:

Make this spooky dessert and everyone is sure to be pleased! For a perfect pour, scoop the batter to the 2/3 full line with a medium-sized triggered ice cream scoop. When they’re done baking, you can frost these hauntingly good cupcakes by simply smoothing the frosting with a spatula or creating swoops and swirls for a festive style.

Number of Servings: 12

Nutrition Facts (per serving): 433 cal., 13 g total fat (8 g sat. fat), 64 mg chol., 264 mg sodium, 76 g carb., 1 g fiber, 61 g sugar, 4 g pro.

Daily Values: 9% vit. A, 0% vit. C, 11% calcium, 10% iron

Moms, what sort of Halloween treats are you planning on making this season?

 

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