GINGERBREAD CUPCAKES
These moist and spiced gingerbread cupcakes are full of festive flavour, perfect for the holidays! Topped with creamy frosting, they bring the warm taste of ginger, cinnamon, and molasses to your dessert table.
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup brown sugar packed
- ½ cup unsalted butter softened
- ½ cup molasses
- 1 large egg
- ½ cup hot water
For the Frosting:
- ½ cup unsalted butter softened
- 4 oz cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: holiday sprinkles or mini gingerbread men
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients:
- In a bowl, whisk together flour, baking soda, spices, and salt.
Cream Butter and Sugar:
- In a separate bowl, beat brown sugar and butter until fluffy. Mix in molasses and egg until smooth.
Combine and Add Water:
- Add dry ingredients to wet mixture. Slowly mix in hot water until just combined.
Bake:
- Divide batter evenly into liners. Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
Make Frosting:
- Beat butter and cream cheese until smooth. Add powdered sugar and vanilla. Mix until fluffy.
Frost and Decorate:
- Pipe or spread frosting on cooled cupcakes. Add festive toppings if desired.
Notes
Make Ahead:
Cupcakes can be made a day ahead and stored unfrosted in an airtight container. Customising the Flavour:
Add orange zest or a dash of allspice for a citrusy twist. Serving Suggestions:
Serve with hot chocolate or eggnog for a holiday treat. Storage Tips:
Refrigerate frosted cupcakes for up to 3 days. Bring to room temp before serving.
Cupcakes can be made a day ahead and stored unfrosted in an airtight container. Customising the Flavour:
Add orange zest or a dash of allspice for a citrusy twist. Serving Suggestions:
Serve with hot chocolate or eggnog for a holiday treat. Storage Tips:
Refrigerate frosted cupcakes for up to 3 days. Bring to room temp before serving.