Gingerbread Cupcakes. Spiced gingerbread cupcake recipe with tangy, sweet cream cheese frosting. Moist and flavorful, these homemade cupcakes are the perfect treat during the holidays! Want the taste of gingerbread without the fuss of cookies? They're topped with layer of tangy lemon icing for the ideal (and EASY) holiday treat. Moist and spicy little cakes made with molasses and cocoa powder, balanced by a tangy cream cheese frosting.
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You can have Gingerbread Cupcakes using 17 ingredients and 9 steps. Here is how you cook it.
Ingredients of Gingerbread Cupcakes
- Prepare 1 3/4 cup of all-purpose flour.
- You need 1 tsp of baking soda.
- Prepare 1 tbsp of ground ginger.
- Prepare 2 tsp of ground cinnamon.
- It's 1/4 tsp of ground cloves.
- You need 1/4 tsp of salt.
- It's 4 oz of unsalted butter, at room temperature.
- You need 1 of large egg.
- You need 1/2 cup of light brown sugar, packed.
- It's 1 tsp of vanilla extract.
- You need 1 cup of molasses.
- Prepare 1/2 cup of raisins.
- You need 1/2 cup of boiling water.
- It's of GARNISH.
- Prepare 1 of recipe Stabalized Wipped Cream, recipe attached in step 9 of the directions.
- You need of sprinkles and cinnamon candies.
- You need 1 of recipe for Creamy Vanilla buttercream as an alternative to Whipped cream recipe attached in direction step 9.
These easy ginger cupcakes are full of warm spices and make a great alternative Christmas bake. Gingerbread cupcakes with salted caramel icing. All the warm flavors of the holiday season packed into one bitesize cupcake. Gingerbread cupcakes are a lovely cross between a classic gingerbread cake and gingerbread biscuits - taking the best from both!
Gingerbread Cupcakes step by step
- Preheat oven to 375. Line 18 standard cupcake tins with FOIL.liners or grease and flour well. Paper liners stick to the cupcakes and are hard to peel off..
- In a medium bowl combine flour, baking soda, ginger, cinnamon, cloves and salt.
- In a large bowl beat butter,sugar, vanilla and egg until well blended.
- Add molasses and beat in..
- Add flour mixture and beat just until combined..
- Add boiling water and mix just until smooth. Mix in raisins.
- Fill prepared cupcake tins evenly..
- Bake 12 to 15 minutes until a toothpick comes out clean. Don't overbake, they may sink a but that is normal..
- Cool in pan 5 minutes then cool on wire racks. Serve with whipped cream and sprinkles.and cinnamon cndies. Whipped cream recipe attached below. Also as alternative to whipped cream these can be frosted with vanilla buttercream frosting. Recipe below https://cookpad.com/us/recipes/343417-stabilized-whipped-cream-for-frosting-topping-and-dipping https://cookpad.com/us/recipes/367337-basic-creamy-vanilla-buttercream-frosting.
This lovely recipe for these pretty gingerbread cupcakes calls. Gingerbread Cupcakes - Deliciously moist and fluffy gingerbread cupcakes that are loaded with flavour, and topped with a ginger buttercream frosting! These Gingerbread Cupcakes are some of the moistest cupcakes ever, and they're topped with my new favorite icing. The cupcake is light and fluffy and the icing is a mix of caramel, molasses and. Gold Medal® flour provides a simple addition to these gingerbread cupcakes piped with creamy frosting - an elegant dessert!