GINGERBREAD CUPCAKES WITH GOAT CHEESE FROSTING

GINGERBREAD CUPCAKES WITH GOAT CHEESE FROSTING image

Number Of Ingredients 20

CUPCAKES
Cooking spray
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
3 tablespoons unsalted butter, melted
3 tablespoons vegetable oil
3/4 cup packed dark brown sugar
2 large eggs
6 tablespoons molasses
GOAT CHEESE BUTTERCREAM FROSTING
3 oz goat cheese, softened
4 oz butter, room temperature
2.5 cups powdered sugar
1 tablespoon milk/cream
1 tsp vanilla

Steps:

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners and spray the liners with cooking spray. Sift together the flour, baking powder, baking soda, salt, ground ginger, cinnamon and cloves into a medium bowl. Whisk the melted butter, vegetable oil, brown sugar, eggs, molasses and 3/4 cup water in a large bowl. Add the dry ingredients to the wet ingredients and stir until the batter is smooth. Fill each paper liner with cup batter, about 1/4 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted into the center comes out with a few moist crumbs attached, 12 to 15 minutes. Remove from the oven and brush the tops liberally with the ginger syrup. Let sit in the pan for 5 minutes before removing. Let the cupcakes cool completely on a wire rack before frosting. For frosting, blend together goat cheese and butter on high speed until light and fluffy. Gradually add half of the sugar, then the milk and vanilla. Add as much of the remaining powdered sugar to the recipe to achieve desired consistency. Frost cupcakes, and serve!