Description of this recipe: These Gingerbread Cupcakes are a delightful twist on the classic gingerbread cookie, transformed into a soft, moist, and perfectly spiced cupcake. Topped with a luscious cinnamon cream cheese frosting, they offer a harmonious blend of warm spices and tangy sweetness. Ideal for the holiday season or any time you crave a comforting treat, these cupcakes are sure to become a new favorite.
Why you will love this recipe: You’ll adore these Gingerbread Cupcakes for their incredible flavor and texture. The combination of cinnamon, ginger, cloves, and nutmeg creates a symphony of warmth that perfectly complements the rich molasses and brown sugar. The cupcakes are incredibly moist, thanks to the melted butter and precise ratio of wet and dry ingredients. The cinnamon cream cheese frosting adds a creamy, tangy counterpoint that elevates the overall experience. Plus, they’re surprisingly easy to make, making them a perfect choice for both novice and experienced bakers. Whether you’re serving them at a holiday gathering or enjoying a quiet afternoon treat, these cupcakes are guaranteed to bring a smile to your face. They’re also highly customizable – feel free to experiment with different garnishes or adjust the spice levels to suit your taste.
Ingredients:
Gingerbread Cupcakes
- 1 ¾ cups (210 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (113 g or 1 stick) unsalted butter, melted
- ½ cup (100 g) packed dark brown sugar
- ½ cup (120 mL) unsulphured molasses
- 1 large egg, room temperature
- ½ cup (118 mL) water, room temperature
Cinnamon Cream Cheese Frosting
- 6 tablespoons (85 g) unsalted butter, room temperature
- 1 cup (226 g or 8 oz package) cream cheese, room temperature
- 1 cup (120 g) confectioners’ sugar, sifted
- 2 teaspoons ground cinnamon
- ½ teaspoon pure vanilla extract
- 1-2 teaspoons milk, as needed for consistency
- Mini gingerbread men or cookies for garnish (optional)
Preparation:
Step 1: Preheat and Prep Preheat your oven to 350°F (175°C). Place paper liners into a 12-cup muffin tin. Ensuring your oven is properly preheated is crucial for even baking and helps the cupcakes rise perfectly. The paper liners prevent the cupcakes from sticking and make for easy removal.
Step 2: Combine Dry Ingredients In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt. Whisking ensures that the baking soda and spices are evenly distributed throughout the flour, which is essential for consistent flavor and texture in every cupcake. Set this bowl aside for later.
Step 3: Mix Wet Ingredients In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the melted unsalted butter, packed dark brown sugar, unsulphured molasses, and the large egg. Mix on medium-high speed until the mixture is light brown and well combined, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated. This step is vital for creating a smooth and emulsified base for the batter.
Step 4: Combine Wet and Dry Ingredients With the mixer on low speed, gradually add one-third of the dry flour mixture to the wet butter mixture, followed by 1/4 cup of water. Repeat this process, ending with the remaining flour mixture. Mix just until no pockets of flour remain, being careful not to over-mix the batter. Over-mixing can develop the gluten in the flour, resulting in tough cupcakes.
Step 5: Fill and Bake Carefully fill each prepared cupcake liner approximately two-thirds full with the batter. Bake in the preheated oven for 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. This indicates that the cupcakes are fully baked.
Step 6: Cool the Cupcakes Once baked, remove the muffin tin from the oven and allow the cupcakes to cool in the pan for 5 minutes. After the initial cooling period, transfer the cupcakes to a wire rack to cool completely. Cooling them on a wire rack prevents condensation, which can make the cupcakes soggy.
Step 7: Prepare the Frosting While the cupcakes are cooling, prepare the Cinnamon Cream Cheese Frosting. In a medium bowl, use an electric mixer to beat together the softened unsalted butter and softened cream cheese until the mixture is light and fluffy. This step is crucial for creating a smooth and creamy frosting.
Step 8: Add Sugar and Spices Gradually add the sifted confectioners’ sugar and ground cinnamon to the butter and cream cheese mixture. Mix on low speed until smooth, then increase the speed and beat until the frosting is light and well combined. Sifting the confectioners’ sugar prevents lumps and ensures a smooth frosting.
Step 9: Adjust Consistency Add the pure vanilla extract and beat until combined. If the frosting is too thick, add milk one teaspoon at a time until it reaches a spreadable consistency. Be careful not to add too much milk, as this can make the frosting too thin.
Step 10: Frost and Garnish Once the cupcakes are completely cooled, transfer the frosting to a piping bag fitted with your desired tip. Pipe swirls of frosting onto the tops of the cupcakes. Garnish with a sprinkle of ground cinnamon or mini gingerbread men or cookies for an extra festive touch.
COOKING Rating: 4. 8/5 Stars
Serving Suggestions: These Gingerbread Cupcakes are perfect for serving at holiday gatherings, parties, or as a delightful dessert any time of year. They pair wonderfully with a cup of hot cocoa, coffee, or tea. For an extra touch, serve them on a festive platter or arrange them in a decorative cupcake stand. They can also be packaged as a thoughtful homemade gift for friends and family.
Tips:
- Room Temperature Ingredients: Ensure that the butter, cream cheese, and egg are at room temperature before starting. This helps to create a smooth and well-emulsified batter and frosting.
- Don’t Over-mix: Be careful not to over-mix the cupcake batter, as this can result in tough cupcakes. Mix just until the ingredients are combined.
- Sift Confectioners’ Sugar: Sifting the confectioners’ sugar will prevent lumps and ensure a smooth frosting.
- Cool Cupcakes Completely: Make sure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Customize Spices: Adjust the amount of spices to suit your taste. If you prefer a stronger gingerbread flavor, add a bit more ginger or cloves.
- Storage: Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
Prep Time: 20 minutes Cook Time: 18 minutes Total Time: 38 minutes
Nutritional Information: (Per Cupcake) (Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.) Calories: 320 Protein: 3g Sodium: 200mg
Conclusion: These Gingerbread Cupcakes are a delightful treat that captures the essence of the holiday season in a single bite. Their moist texture, warm spices, and creamy cinnamon cream cheese frosting make them an irresistible dessert for any occasion. Whether you’re baking for a crowd or simply treating yourself, these cupcakes are sure to impress. The combination of familiar flavors and easy-to-follow instructions makes this recipe a keeper. So, gather your ingredients, preheat your oven, and get ready to enjoy the best Gingerbread Cupcakes you’ve ever tasted!
Q&A
Q1: Can I make these cupcakes ahead of time? A: Yes, you can! The cupcakes can be baked ahead of time and stored in an airtight container at room temperature for up to 2 days. Frost them just before serving for the best flavor and texture. You can also prepare the frosting ahead of time and store it in the refrigerator for up to 3 days. Allow it to come to room temperature and beat it until smooth before using.
Q2: Can I use a different type of flour? A: While all-purpose flour works best for this recipe, you can substitute it with a gluten-free all-purpose flour blend if needed. Keep in mind that the texture may be slightly different. Avoid using other types of flour like wheat flour, as they will affect the rise and texture of the cupcakes.
Q3: What can I use if I don’t have unsulphured molasses? A: Unsulphured molasses is preferred for its pure flavor, but if you don’t have it on hand, you can substitute it with blackstrap molasses. However, be aware that blackstrap molasses has a stronger, more bitter flavor, so you may want to use slightly less.
Q4: Can I add any other ingredients to the batter? A: Absolutely! Feel free to add a handful of chopped walnuts, pecans, or candied ginger to the batter for added texture and flavor. You can also add a teaspoon of orange zest for a bright citrusy note. Get creative and customize the recipe to your liking!
Q5: How should I store leftover cupcakes? A: Leftover cupcakes should be stored in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To prevent them from drying out, you can place a piece of parchment paper or a paper towel in the container to absorb excess moisture. Allow the cupcakes to come to room temperature before serving for the best flavor and texture.
