Gingerbread Cupcakes
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Gingerbread Cupcakes
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Tis the season! These Gingerbread Cupcakes have a spiced gingerbread cupcake topped off with a brown sugar cream cheese frosting. Add a gingerbread cookie for even more gingerbread love!
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 cup vegetable oil
- 1/2 cup light brown sugar
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup molasses
- 8 oz cream cheese softened
- 1/2 cup butter softened
- 1 cup light brown sugar
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Mini ginger cookies optional*
Instructions
- Preheat the oven to 350ºF. Line 16 muffin cups with liners.
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and allspice.
- In another bowl, or the bowl of a stand mixer, beat together the oil and brown sugar until combined. Add in the egg and beat to combine. Mix in the buttermilk and molasses.
- Add the dry ingredients to the wet ingredients and mix just until combined. (Once it is done mixing, I like to take a spatula to scrape the bowl down completely to make sure everything is combined.)
- Divide the batter between the prepared muffin cups, filling each about 2/3 full.
- Bake the in the preheated oven until a tester inserted in the middle comes out with just a few moist crumbs, about 19 minutes. Let the cupcakes cool completely.
- To make the icing, beat the cream cheese until smooth. Add in the butter and continue to beat until light and fluffy. Add the brown sugar and beat until fully combined.
- Add in the powdered sugar, 1/2 cup at a tie, until it is all incorporated. Add in the vanilla and the salt and continue to beat for another 2-3 minutes, until fluffy.
- Pipe the frosting on top of the cooled cupcakes, and if desired, top with a mini ginger cookie.
Notes
- I used my soft ginger cookie recipe and 1/2 tablespoon of dough for each cookie. You could also use a store bought cookie to make things easier.
- This makes a generous amount of frosting for each cupcake.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include the ginger cookie.
Nutrition Information
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Serving
1cupcake
Calories
433kcal
(22%)
Carbohydrates
64g
(21%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Cholesterol
44mg
(15%)
Sodium
202mg
(8%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
51g
(102%)
Nutrition Facts
Serving: 16cupcakes
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 433kcal | 22% |
| Carbohydrates | 64g | 21% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 44mg | 15% |
| Sodium | 202mg | 8% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
* Percent Daily Values are based on a 2,000 calorie diet.
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