Gingerbread Cupcakes
User Reviews
5.0
15 reviews
Excellent
Gingerbread Cupcakes
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These soft gingerbread cupcakes combine all of the flavors of the holidays in one moist cupcake! Top them with a spiced buttercream for the ultimate holiday treat!
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Ingredients
Cupcakes
- 1 ½ cups all purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter room temperature
- ½ cup packged brown sugar
- 2 large eggs room temperature
- ¼ cup oil
- 1 tsp vanilla extract
- ¼ cup molasses
- ½ cup buttermilk room temperature
Spiced Buttercream
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 1 TBS heavy cream
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Instructions
Cupcakes
- Preheat oven to 350°F and line a 12 cup muffin tin and 6 cups of another muffin tin with cupcake liners.
- In a medium bowl, mix flour, spices, baking powder and salt together then set aside.
- In a large mixing bowl using a handheld or stand mixer, cream together the butter and sugar on medium high speed until smooth and creamy.
- Add eggs, oil, and vanilla. Beat on medium high until well combined.
- Add molasses and mix to combine.
- With mixer on low speed, add dry ingredients, alternating half dry ingredients, buttermilk and remaining dry ingredients. Whisk until just combined. Do not over mix.
- Pour batter into cupcake liners, filling 2/3 full to avoid overflow.
- Bake for 20 - 22 minutes, until toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely before frosting.
Spiced Buttercream
- Beat butter on medium high speed until smooth and creamy.
- Add half the powdered sugar and spices and beat on low until incorporated. Then add the remaining powdered sugar and beat on low speed until blended.
- Add vanilla and heavy cream and mix on low until well incorporated, then mix on medium high until light and fluffy.
- Frost cooled cupcakes then top with gingerbread cookies or sprinkles as desired.
Notes
- Store any leftover gingerbread cupcakes in an airtight container for up to five days.
- Freeze the cupcakes before frosting them. Place cupcakes in an airtight container then when you’re ready to enjoy, let thaw on the counter until they come back to room temperature.
- Garnish with crumbled up gingerbread cookies, mini gingerbread men, iced gingerbread cookies, or holiday sprinkles.
- Pipe the frosting with a star tip in a piping bag for a pretty snowflake looking frosting.
Nutrition Information
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Calories
334kcal
(17%)
Carbohydrates
38g
(13%)
Protein
2g
(4%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Cholesterol
63mg
(21%)
Sodium
87mg
(4%)
Potassium
150mg
(4%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
526IU
(11%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cupcakes
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 87mg | 4% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 526IU | 11% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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