Gingerbread Cupcakes
A spiced gingerbread cupcake recipe with a sharp and sweet cream cheese frosting. Moist and flavorful, these home-made cakes are the perfect treat during the holidays!
I need some effort to perfect this gingerbread cupcake recipe. I used several reliable trial and error techniques to find the perfect material comparison. Cupcake dough starts with cream butter. Batch # 1 is made with oil instead of butter. Geez. The dough is separate and the cupcakes are very greasy, they are impossible to take and eat! Batch # 2 made with a little oil. Dry. Dry it like a bone! Batch # 3 is made with melted butter and more flour. Greasy again.
(Will give up at this point, but my perseverance drives me.)
Batch # 4 wins. Butter Cream! Brown sugar and molasses are sweeteners (and seasonings) in this cupcake recipe. Not only that, but brown sugar also provides moisture to the baked cupcake. Because you don't use oil (which is richer in moisture than butter), brown sugar is a simple way to not only sweeten a cupcake but also leave a moist texture.
The rest of the cupcake ingredients are pretty standard: flour, spices, milk, yeast, eggs. Use room temperature eggs for this cupcake batter. Surely you see what happens when I don't use room temperature eggs in this post cupcake, right? Although there is no need for all cupcake and cake recipes, I prefer to use room temperature eggs when the rest of my ingredients are room temperature. This allows the eggs to be easily added to the dough.
INGREDIENTS
INSTRUCTIONS
Note
I need some effort to perfect this gingerbread cupcake recipe. I used several reliable trial and error techniques to find the perfect material comparison. Cupcake dough starts with cream butter. Batch # 1 is made with oil instead of butter. Geez. The dough is separate and the cupcakes are very greasy, they are impossible to take and eat! Batch # 2 made with a little oil. Dry. Dry it like a bone! Batch # 3 is made with melted butter and more flour. Greasy again.
(Will give up at this point, but my perseverance drives me.)
Batch # 4 wins. Butter Cream! Brown sugar and molasses are sweeteners (and seasonings) in this cupcake recipe. Not only that, but brown sugar also provides moisture to the baked cupcake. Because you don't use oil (which is richer in moisture than butter), brown sugar is a simple way to not only sweeten a cupcake but also leave a moist texture.
The rest of the cupcake ingredients are pretty standard: flour, spices, milk, yeast, eggs. Use room temperature eggs for this cupcake batter. Surely you see what happens when I don't use room temperature eggs in this post cupcake, right? Although there is no need for all cupcake and cake recipes, I prefer to use room temperature eggs when the rest of my ingredients are room temperature. This allows the eggs to be easily added to the dough.
INGREDIENTS
- half of cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed with light or dark brown sugar
- 1 large egg, at room temperature *
- Half a glass or 120 ml of milk, at room temperature *
- 1/2 cup (156g) molasses
- 1 teaspoon of pure vanilla extract
- 1 and 1/3 cup (167g) all-purpose flour (spoon & flattened)
- 1/2 teaspoon baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon salt
- 1 teaspoon of cinnamon powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon of nutmeg powder
- 1/4 teaspoon of allspice powder
- cream cheese frosting for toppings
INSTRUCTIONS
- First, preheat the oven to 177 ° C. Line 12-count muffin pan with cupcake liners. Put aside.
- In a large bowl using a hand-held mixer or stand equipped with a paddle, shake the butter and brown sugar together at medium speed until smooth. Beat the eggs until mixed, rub the sides and bottom of the bowl as needed. Beat in milk, molasses, and vanilla at medium speed. The mixture will be chewy and not fully combined. It is okay.
- In a medium bowl, stir in the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until they are combined. With the mixer running at low speed, slowly pour the dry ingredients into the wet ingredients. Mix until evenly mixed. Rub the sides and bottom of the bowl as needed.
- Fill cupcake liners with 2/3 full, no more. Bake for 19-21 minutes or until the toothpick inserted in the center comes out mostly clean. Allow cooling completely before freezing.
- Prepare cream cheese frosting. Frost cools the cupcakes immediately before serving. A non-frozen cupcake stays fresh tightly closed at room temperature for 2 days. Store frozen cupcakes in the refrigerator for 3-4 days and leave them to room temperature before serving.
This recipe is inspired by sallysbakingaddiction
Note
- Before & Freeze Instructions: Prepare cupcakes and frosting 1 day in advance. Keep the cupcake tightly closed at room temperature and the frosting tightly closed in the refrigerator. A cupcake that isn't frozen can be frozen for up to 2 months. Melt overnight in the refrigerator and bring it to room temperature before freezing and serving.
- Special Tools: KitchenAid Hand Mixer, 5-qt Tilt-Head Glass Measuring Bowl, Flex Edge Gauge Beater, KitchenAid Stand Mixer, Cupcake Pan, Wilton # 12 Round Frosting Tip, Frosting Bags and Decorations
- Mini Cupcake: To make about 30 mini cupcakes, make the cupcake mixture as directed and bake it in a mini muffin pan for 10-12 minutes, or until the toothpick inserted in the center comes out clean.
- Cake: This is my gingerbread recipe with cream cheese frosting.
- Room Temperature Material: Eggs and milk must be at room temperature. I use skim milk, although any milk will be fine. Buttermilk will be amazing!
- Be sure to check out my 10 tips for baking the BEST cupcake before you start!
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