Molasses Cupcakes with Candied Ginger Mascarpone Frosting
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Ingredients
  • 1 stick butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ⅓ cup molasses
  • 1 large egg
  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. ground ginger
  • ½ tsp. nutmeg
  • ¼ tsp. ground cloves
  • ½ tsp. salt
  • 1 cup buttermilk, room temperature
  • For Frosting:
  • ½ cup butter (1 stick), softened
  • 8 ounces mascarpone cheese, softened
  • 2 ounces cream cheese, softened
  • 1 tsp. vanilla extract
  • 4 cups confectioners’ sugar, sifted
  • ¼ cup finely chopped crystallized ginger
Instructions
  1. Cream sugars and butter. Beat in egg and molasses.
  2. Sift together flour, baking soda, salt and spices. Add sifted ingredients to creamed mixture alternately with buttermilk in three batches, starting and ending with buttermilk.
  3. Portion batter into lined muffin pans with ¼ cup scoop, or fill liners ⅔ full. Bake in a 350 degree oven for 20 minutes, or until cupcakes spring back when touched in the center. Cool on wire racks.
  4. Frost with Ginger Mascarpone Frosting and top with freshly grated nutmeg. Yields about 18 cupcakes.
  5. For Frosting:
  6. Cream together butter and cheeses until smooth. Add in vanilla extract and confectioners’ sugar, and beat until well-combined and no longer gritty, about 5 minutes.
  7. Stir in crystalized ginger, and use to frost cooled cupcakes. This recipe yields enough frosting to thickly frost 18 cupcakes. If you prefer less frosting, halve recipe.
Recipe by The Mid-Century Menu at http://www.midcenturymenu.com/2013/09/molasses-cupcakes-with-candied-ginger-mascarpone-frosting-a-retro-recipe-redone/