Name: Caramel Gingerbread Cupcakes
Prep time: 25 min
Cook time: 25 min
Yield: 1
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, room temperature -; 1/2 cup 2% milk -; 1/3 cup canola oil -; 1/4 cup molasses -; 1 teaspoon vanilla extract -; 1/2 teaspoon caramel extract -; Frosting: -; 3 cups confectioners' sugar -; 6 tablespoons butter, softened -; 1 teaspoon caramel extract -; 3 to 4 tablespoons 2% milk -; Caramel sundae syrup -

Ingredients for - Caramel Gingerbread Cupcakes

1. 1-1/2 cups all-purpose flour

2. 3/4 cup sugar

3. 1/4 cup packed brown sugar

4. 2 teaspoons baking powder

5. 1 teaspoon ground ginger

6. 1/2 teaspoon ground cinnamon

7. 1/2 teaspoon ground nutmeg

8. 1/4 teaspoon ground cloves

9. 1/4 teaspoon salt

10. 1 large egg, room temperature

11. 1/2 cup 2% milk

12. 1/3 cup canola oil

13. 1/4 cup molasses

14. 1 teaspoon vanilla extract

15. 1/2 teaspoon caramel extract

16. Frosting:

17. 3 cups confectioners' sugar

18. 6 tablespoons butter, softened

19. 1 teaspoon caramel extract

20. 3 to 4 tablespoons 2% milk

21. Caramel sundae syrup

How to cook deliciously - Caramel Gingerbread Cupcakes

1 . Stage

Preheat oven to 350°. Line 12 muffin cups with paper liners.

2 . Stage

Whisk together first nine ingredients. In another bowl, whisk together egg, milk, oil, molasses and extracts. Add to flour mixture; stir just until moistened.

3 . Stage

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.

4 . Stage

For frosting, beat confectioners’ sugar, butter, extract and enough milk to reach desired consistency. Spread over cupcakes. Drizzle with caramel syrup before serving.