Gingerbread Cupcakes
User Reviews
5
Gingerbread Cupcakes
Description
The Gingerbread Cupcakes begin by creaming softened salted butter with packed light brown sugar until light and creamy, building a tender texture. Eggs, milk, molasses, and vanilla are added next, contributing moisture and the classic gingerbread flavor. Dry ingredients include all-purpose flour, baking powder and soda for lift, salt, and several ground spices: ginger, cinnamon, nutmeg, and a pinch of allspice, blending together to create a warming spiced cake batter.
Batter is mixed gently just until combined, then portioned into cupcake liners and baked at 350°F until a toothpick inserted comes out with only a few moist crumbs. The result is moist cupcakes with a balanced spice warmness without being overwhelming. Cooling before frosting prevents melting the buttercream topping.
Buttercream frosting, such as an eggnog flavored version or your favorite recipe, adds sweet creaminess that complements the gingerbread spices, making these cupcakes suitable for holiday desserts or anytime a spiced treat is desired.
Ingredients
- 1/2 cup butter softened to room temperature, salted
- 1/2 cup light brown sugar packed
- 1 egg room temperature, large
- 1/2 cup milk room temperature, whole
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch allspice ground
- 1 batch buttercream frosting eggnog or other favorite frosting recipe
Instructions
- Preheat the oven to 350°F and line a muffin pan with cupcake liners.
- In a stand mixer, beat butter and brown sugar on medium speed using a paddle attachment until light and creamy, about 2 minutes.
- Add the egg, milk, molasses, and vanilla, mixing well and scraping down the sides and bottom of the bowl with a rubber spatula. Don't worry if the ingredients don't totally combine - they will finish coming together with the addition of the dry ingredients in the next step.
- Add the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and allspice, mixing on low speed just until combined and making to sure scrape the bottom and sides of the bowl again.
- Fill cupcake liners 2/3 full. Bake for 19-21 minutes, until a toothpick comes out with just a few crumbs when inserted into the center of a cupcake, then cool completely before frosting.
Notes
- This recipe is adapted from Sally's Baking Addiction, known for reliable baked goods.
- Room temperature ingredients ensure smooth batter and even baking.
- Bake the cupcakes until a toothpick comes out with only a few moist crumbs to avoid dryness.
- Allow cupcakes to cool completely before frosting to keep the buttercream from melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 36mg | 12% |
| Sodium | 223mg | 9% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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