Gingerbread Cupcakes. In a large bowl, cream butter and brown sugar until light and fluffy. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Cake: Here is my gingerbread cake with cream cheese frosting recipe.
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Add the sugar and cinnamon, beating well.
Gingerbread Cupcakes - tender, fluffy cake is brimming with well spiced, deep molasses flavor, then it's finished with a rich, tangy cream cheese frosting.
If you want to go all out finish them off with mini gingerbread men and Christmas sprinkles.
You can make Gingerbread Cupcakes use 12 ingredients and 7 the steps. Here guides how you make it.
The main ingredient Gingerbread Cupcakes as follows:
- Prepare 5 tbsp of room temp butter.
- You need 1/2 cup of caster sugar.
- You need 1/2 cup of molasses.
- Prepare 1 of egg.
- Prepare 1 of egg yolk.
- Prepare 1/2 cup of buttermilk.
- Prepare 1 1/4 cup of all-purpose flour.
- You need 1 tbsp of Cocoa Powder.
- Provide 1 tsp of Ground Ginger.
- You need 1 tsp of ground cinnamon.
- Provide 1/2 tsp of ground nutmeg.
- Prepare 1 tsp of baking soda.
This gingerbread, handsdown, is the best I've ever tasted. Whisk together the flour, baking powder, baking soda, salt, and spices. Or in this case, gingerbread cupcakes. Lighter and easier than either gingerbread cookies or gingerbread cake, these cupcakes still possess the sweet flavors of brown sugar and molasses, fragrant winter spices, and the snappy bite that comes from plenty of ginger.
How to Make Gingerbread Cupcakes
- Preheat oven at 350°F (175°c).
- Mix together butter & sugar until light & fluffy.
- One at a time add Molasses - egg - egg yolk.
- In seperate bowl mix together dry ingredients.
- Alternate between adding the buttermilk & dry ingredients to the creamed mix.
- Stir until combined.
- Bake for 20 minutes or until a sweker comes out clean.
Drizzled with a bit of lemon icing, the citrus aggressively. Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating. This is gingerbread without the crunch of a cookie or the density of a loaf-pan — gingerbread in the form of pure cupcake perfection. To frost these temperamental little cupcakes, I first played with a white chocolate buttercream but decided that it made things much too sweet.