Inspired by Baking
  • Recipes
  • About
  • Cupcake Gallery

Gingerbread Cupcakes

12/17/2016

1 Comment

 

Inspired by...Christmas!

Picture
If you haven't figured this out already, I love seasonal flavors. It's so much fun to make special recipes with unique flavors.  And gingerbread is definitely one of those flavors that just evokes thoughts of Santa and Christmas trees and general holiday goodness.

I found a recipe for gingerbread cupcakes on Pinterest from Creme de la Crumb a couple of years ago.  It's been on my baking bucket list ever since!  This weekend, I wanted to make a little treat for the staff at my apartment complex, and thought it was a perfect opportunity to try out this cupcake flavor.  

​After looking over the recipe, I decided to use the spice combination from this recipe in a Food Network Magazine spice cake recipe that I've found to be tried and true. (I can only handle so much experimentation at one time!). The cinnamon cream cheese frosting recipe is a combination of ideas too and worked just perfectly on these cupcakes. I loved gifting these little treats but was also happy to have a few extra cupcakes to save for myself :)
Picture

Recipe
Makes 12 regular-sized or 32-36 mini cupcakes

Cupcakes
Ingredients
  • 1 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 stick butter, melted and slightly cooled
  • 1/2 cup sugar
  • 1/3 cup molasses
  • 1/2 cup sour cream, at room temperature
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla
Directions
  1. Preheat oven to 350 degrees.  Line cupcake pans with paper liners.
  2. Sift together flour, baking powder, baking soda, salt, and spices in a medium sized bowl.
  3. In a large bowl, beat together butter, sugar, molasses, sour cream, eggs and vanilla.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined.
  5. Scoop batter into pans, filling about 2/3 of the way.
  6. Bake until toothpick inserted in center comes out clean.  About 12-14 minutes for mini cupcakes, 18-20 minutes for regular cupcakes.
Frosting
Ingredients
  • 6 ounces cream cheese, softened at room temperature
  • 1/4 cup butter (1/2 of a stick), softened at room temperature
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla
  • pinch of salt
  • 2 cups powdered sugar
  • ~2 tablespoons milk
Directions
  1. Beat cream cheese and butter together until smooth.
  2. Add cinnamon, salt, and vanilla and blend together.
  3. Add powdered sugar, about 1/2 cup at a time, beating to incorporate.  Add splashes of milk in between sugar additions to make frosting smooth.
  4. Frost cooled cupcakes generously.
  5. Enjoy!
Picture
1 Comment
best english essays link
10/14/2019 04:22:28 am

Ginger and cupcakes are not the best pairing in the world, or at least that is what I think. People think that it is okay, and I get that, but I just do not see it. Ginger cupcakes does seem like an interesting idea, but I just do not buy it. I want my cupcakes sweet and awesome, I am not happy with ginger and sweets. This is just my opinion though, so do not take it too seriously, guys.

Reply



Leave a Reply.

    Categories

    All
    Appetizers
    Breads And Muffins
    Brownies And Bars
    Cookies And Candies
    Cupcakes
    Drinks And Cocktails
    Entrees
    Gluten Free
    Leftover Inspirations
    Lessons
    Mousses And Pies
    Side Dishes
    Soups
    Tips And Tricks

    RSS Feed

Proudly powered by Weebly
  • Recipes
  • About
  • Cupcake Gallery