Recipes and Cooking Spiced Molasses Cupcakes with Marshmallow Cream Cheese Frosting 5.0 (2) We won't lie, our cream cheese frosting recipe for these molasses cupcakes is so good, you'll want to start using it on other baked goods too. Make sure you include this cupcake recipe on your holiday dessert table! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 11, 2014 Print Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 15 mins Bake Time: 15 mins Cool Time: 5 mins Total Time: 35 mins Servings: 15 Jump to Nutrition Facts Ingredients Nonstick cooking spray for baking ¼ cup butter, softened 2 tablespoon light stick butter (not margarine), softened ¼ cup sugar 2 teaspoon pumpkin pie spice 1 ½ teaspoon baking powder ¼ teaspoon baking soda 2 eggs or 1/2 cup refrigerated or frozen egg product, thawed 1 cup water ½ cup mild-flavored molasses 1 ¾ cup all-purpose flour 3 ounce reduced-fat cream cheese (Neufchâtel), softened 2 tablespoon butter, softened ½ cup marshmallow creme Directions Preheat oven to 350°F. Line fifteen 2 1/2-inch muffin cups with paper bake cups or lightly coat the muffin cups with cooking spray for baking. If using paper bake cups, spray with cooking spray also; set aside. In a large mixing bowl beat butter and light butter together with an electric mixer on medium speed for 30 seconds. Add sugar, pumpkin pie spice, baking powder, and baking soda. Beat until well combined, scraping sides of bowl occasionally. Beat in eggs. In a medium bowl whisk together the water and molasses. Alternately add flour and molasses mixture to the butter mixture, beating on low speed after each addition just until combined. Spoon batter evenly into prepared muffin cups, filling each about two-thirds full. Bake for 15 to 20 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 5 minutes. Carefully remove cupcakes from pans; cool completely on a wire rack. In a medium mixing bowl beat cream cheese and 2 tablespoons butter until well combined and smooth. Stir in marshmallow creme. Spread or pipe on top of cooled cupcakes. Print Nutrition Facts (per serving) 180 Calories 8g Fat 26g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 180 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 20% Cholesterol 43mg 14% Sodium 157mg 7% Total Carbohydrate 26g 9% Total Sugars 14g Protein 3g Vitamin C 0.1mg 1% Calcium 65mg 5% Iron 1.4mg 8% Potassium 193mg 4% Folate, total 30.8mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.