Easy Gingerbread Cupcakes
User Reviews
5.0
6 reviews
Excellent
Easy Gingerbread Cupcakes
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Satisfy your sweet tooth with a batch of these homemade Gingerbread Cupcakes topped with simple spiced cream cheese frosting. These delightful treats are full of warming spices giving you a burst of seasonal flavor in every bite. Bake up a batch and spread some warmth and cheer this holiday season.
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Ingredients
- 1 ½ cups all-purpose flour -
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ginger
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- ½ cup butter, softened or 1 stick
- ½ cup brown sugar
- 1 large egg
- ⅓ cup molasses
- ½ cup milk
Decoration
- festive colored sprinkles or candies
Icing
- 2 cups powdered or icing sugar May need to add ¼ cup more at the end if you want thicker icing
- 4 oz cream cheese, softened or ½ brick
- ½ cup butter, softened or 1 stick
- 2 tablespoons molasses *can add 1 - 2 teaspoons more for heavier flavor
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Instructions
- Mix flour, baking powder, baking soda, ginger, allspice, nutmeg, and cinnamon together in a small bowl. Set aside.
- In a large bowl, with an electric mixer beat butter and brown sugar.
- Add in egg, molasses, and milk and beat again to fully combine.
- Now add in half your dry ingredient mixture Beat together and add in the rest. Beat again until fluffy and smooth.
- Spoon or pipe into a lined muffin tin.
- bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Let fully cool before frosting.
Icing
- To make frosting, beat all ingredients together on high speed until smooth and fluffy. Be careful to add the powdered sugar slowly so it doesn't go everywhere.
- If you want a bolder flavor, you can add a little more molasses (1 - 2 teaspoons is enough).
- *If your icing isn’t as thick as you would like it, add in more powdered sugar ¼ cup at a time.
- Pipe icing onto cooled cupcakes, and top with your favorite sprinkle or candy.
Notes
- Preheat Your Oven. This ensures even cooking of your cupcakes.
- Do Not Over-Mix. You may may end up with dense and chewy cupcakes. Mix your dry ingredients together in a separate bowl to ensure that your spices and baking powder are evenly distributed. Then add this to your wet ingredients.
- Evenly Distribute the Batter. Fill up the cups around two-thirds to three-quarters full will help you achieve consistent, evenly-sized cupcakes with a nice dome shape on top.
- Don't Over Bake. Check for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs attached, your cupcakes are ready.
- Cool the Cupcakes Before Frosting. This prevents the frosting from melting and ensures a professional-looking finish.
- Frost with a Piping Tip. While it's not necessary it can help you create professional-looking swirls or patterns on your cupcakes that will impress your family and friends. For a more festive appearance, opt for a star-shaped or leaf-shaped piping tip.
- Room Temperature Ingredients. The butter and cream cheese should be at room temperature for easier mixing.
Nutrition Information
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Calories
388kcal
(19%)
Carbohydrates
52g
(17%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
67mg
(22%)
Sodium
250mg
(10%)
Potassium
255mg
(7%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
640IU
(13%)
Vitamin C
0.05mg
(0%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 250mg | 10% |
| Potassium | 255mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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