These gingerbread cupcakes are soft, moist, spiced, and frosted with a creamy vanilla and gingerbrea
Promoted by Flouring Kitchen
¼ cup of Salted Butter
Kerrygold Grass-Fed Salted Butter Sticks
Promoted by Flouring Kitchen
¾ cup of Unsalted Butter
Kerrygold Grass-Fed Unsalted Butter Sticks
1 ¾ cup of All Purpose Flour
Gold Medal All-Purpose Flour
1 tsp. of Baking Powder
SIGNATURE SELECTS Baking Powder, Double Acting
¼ tsp. of Baking Soda
Arm & Hammer Fridge-N-Freezer Baking Soda
1 ea of Brown Eggs
Eggland's Best Organic Cage Free Grade A Brown Eggs Large
½ cup of Buttermilk
Pillsbury Grands! Homestyle Biscuits, Buttermilk
2 tsp. of Cinnamon Ground
Badia Spices Cinnamon, Ground
4 oz of Cream Cheese
Philadelphia Original Cream Cheese
1 ea of Gingerbread Cookie
TWIX Cookie Bars, Cookie Dough
¼ tsp. of Ground Cardamom
Badia Spices Cumin, Ground
¼ tsp. of Ground Cloves
McCormick® Ground Cloves
1 ¼ tbsp. of Ground Ginger
Ginger Root
¼ cup of Light Brown Sugar
Domino Premium Pure Cane Dark Brown Sugar
¼ tsp. of Nutmeg
Badia Spices Nutmeg
2 cup of Powdered Sugar
Domino Premium Cane Powdered Sugar
½ cup of Unsulphured Molasses
Grandma's Molasses, Original, Unsulphured
2 tsp. of Vanilla Extract
Pillsbury Vanilla Frosting
¼ cup of Vegetable Oil
Crisco Pure Vegetable Oil
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