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Gingerbread Cake with Creamy Gingerbread Frosting Recipe

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In A Nutshell

Delicious gingerbread cake with a creamy frosting make this a great fall favorite.

Gingerbread Cake with Creamy Gingerbread Frosting Recipe

Ages

Preschool, Elementary, Tweens, Teens, Adults

What You Will Need for Cupcakes

  • 2-1/2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1 cup molasses
  • 2 eggs
  • 1 cup boiling water

Instructions For Cupcakes

Preheat oven to 350 degrees F. Line cupcake pan with paper liners. Mix flour, baking powder, ginger, baking soda and cinnamon in a medium bowl; set aside.

Beat butter, brown sugar and molasses in a large bowl with electric mixer on medium speed until well mixed. Add eggs; beat well. Add flour mixture alternately with boiling water, beating on low speed after each addition until smooth. Pour into cupcake tins.

Bake approximately 16 minutes or until toothpick inserted in center comes out clean. Cool completely.

Fill and frost with Creamy Gingerbread Frosting. Refrigerate until ready to serve.

What You Will Need For Creamy Gingerbread Frosting

  • 1 cup milk
  • 1 package (4-serving size) vanilla instant pudding mix
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1 tub (8 ounces) frozen whipped topping, thawed

Directions For Frosting

Pour milk into medium bowl. Add instant pudding mix, ginger and cinnamon. Beat with wire whisk 2 minutes. Gently stir in whipped topping.

Yield: 24 cupcakes

About Jeff and Becky


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