Gingerbread Cupcakes. In a large bowl, cream butter and brown sugar until light and fluffy. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Cake: Here is my gingerbread cake with cream cheese frosting recipe. Room Temperature Ingredients: Egg and milk should be at room temperature. That goes for classic gingerbread, cake, cookies, truffles… Oh, and these incredible Gingerbread Cupcakes!
These cupcakes are SO incredibly moist and fluffy, and full of warm, cozy flavours, including ginger, cinnamon, nutmeg, and molasses.
They're topped with a sweet, creamy ginger buttercream frosting, and festive sprinkles.
Or in this case, gingerbread cupcakes.
You can cook Gingerbread Cupcakes using 17 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Gingerbread Cupcakes
- It's 1 3/4 cup of all-purpose flour.
- You need 1 tsp of baking soda.
- You need 1 tbsp of ground ginger.
- Prepare 2 tsp of ground cinnamon.
- You need 1/4 tsp of ground cloves.
- Prepare 1/4 tsp of salt.
- You need 4 oz of unsalted butter, at room temperature.
- Prepare 1 of large egg.
- It's 1/2 cup of light brown sugar, packed.
- Prepare 1 tsp of vanilla extract.
- Prepare 1 cup of molasses.
- You need 1/2 cup of raisins.
- Prepare 1/2 cup of boiling water.
- It's of GARNISH.
- You need 1 of recipe Stabalized Wipped Cream, recipe attached in step 9 of the directions.
- Prepare of sprinkles and cinnamon candies.
- It's 1 of recipe for Creamy Vanilla buttercream as an alternative to Whipped cream recipe attached in direction step 9.
Lighter and easier than either gingerbread cookies or gingerbread cake, these cupcakes still possess the sweet flavors of brown sugar and molasses, fragrant winter spices, and the snappy bite that comes from plenty of ginger. Drizzled with a bit of lemon icing, the citrus aggressively. Mix the cake mix, buttermilk, molasses, vegetable oil, eggs, ginger, cinnamon, and nutmeg together in large bowl until just combined. Spoon the batter into a large resealable plastic bag, press out excess air, and seal the top of the bag.
Gingerbread Cupcakes step by step
- Preheat oven to 375. Line 18 standard cupcake tins with FOIL.liners or grease and flour well. Paper liners stick to the cupcakes and are hard to peel off..
- In a medium bowl combine flour, baking soda, ginger, cinnamon, cloves and salt.
- In a large bowl beat butter,sugar, vanilla and egg until well blended.
- Add molasses and beat in..
- Add flour mixture and beat just until combined..
- Add boiling water and mix just until smooth. Mix in raisins.
- Fill prepared cupcake tins evenly..
- Bake 12 to 15 minutes until a toothpick comes out clean. Don't overbake, they may sink a but that is normal..
- Cool in pan 5 minutes then cool on wire racks. Serve with whipped cream and sprinkles.and cinnamon cndies. Whipped cream recipe attached below. Also as alternative to whipped cream these can be frosted with vanilla buttercream frosting. Recipe below https://cookpad.com/us/recipes/343417-stabilized-whipped-cream-for-frosting-topping-and-dipping https://cookpad.com/us/recipes/367337-basic-creamy-vanilla-buttercream-frosting.
Gingerbread Cupcakes - tender, fluffy cake is brimming with well spiced, deep molasses flavor, then it's finished with a rich, tangy cream cheese frosting. If you want to go all out finish them off with mini gingerbread men and Christmas sprinkles. To make the frosting: Beat together the butter and cream cheese until light and fluffy. Add the sugar and cinnamon, beating well. Beat the butter and sugar together in a bowl until light and creamy.