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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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.
To make the frosting: Beat together the butter and cream cheese until light and fluffy.
You can cook Gingerbread Cupcakes use 17 ingredients and 9 the steps. Here guides how you mix it.
The main ingredient Gingerbread Cupcakes as follows:
- You need 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.
- Prepare 1/4 tsp of ground cloves.
- Prepare 1/4 tsp of salt.
- You need 4 oz of unsalted butter, at room temperature.
- Provide 1 of large egg.
- You need 1/2 cup of light brown sugar, packed.
- You need 1 tsp of vanilla extract.
- Prepare 1 cup of molasses.
- Provide 1/2 cup of raisins.
- Prepare 1/2 cup of boiling water.
- Prepare of GARNISH.
- Prepare 1 of recipe Stabalized Wipped Cream, recipe attached in step 9 of the directions.
- You need of sprinkles and cinnamon candies.
- Provide 1 of recipe for Creamy Vanilla buttercream as an alternative to Whipped cream recipe attached in direction step 9.
Add the sugar and cinnamon, beating well. Mix the cake mix, buttermilk, molasses, vegetable oil, eggs, ginger, cinnamon, and nutmeg together in large bowl until just combined. Spoon the batter into a large resealable plastic bag, press out excess air, and seal the top of the bag. If there's anything that truly screams Christmas, it's these Gingerbread Cupcakes with Cinnamon Browned Butter Buttercream.
Steps Gingerbread Cupcakes
- 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.
These cupcakes are moist, full of warming spices, so delicious, and simple enough to make any day of the week for a fun December treat. These Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting are a perfect transition between November and December baking. Growing up we didn't eat many gingerbread goodies, we generally preferred the traditional sugar cookies my mom would bake (you can find that recipe in my Holiday Cookies book). These cupcakes have a soft, spicy flavor. Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly.