Recipe: Yummy Gingerbread Cupcakes

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.

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 have Gingerbread Cupcakes using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Gingerbread Cupcakes

1. It's 5 tbsp of room temp butter.
2. Prepare 1/2 cup of caster sugar.
3. It's 1/2 cup of molasses.
4. Prepare 1 of egg.
5. Prepare 1 of egg yolk.
6. You need 1/2 cup of buttermilk.
7. You need 1 1/4 cup of all-purpose flour.
8. You need 1 tbsp of Cocoa Powder.
9. It's 1 tsp of Ground Ginger.
10. It's 1 tsp of ground cinnamon.
11. It's 1/2 tsp of ground nutmeg.
12. You need 1 tsp of baking soda.

Whisk together the flour, baking powder, baking soda, salt, and spices. 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. Or in this case, gingerbread cupcakes.

Gingerbread Cupcakes instructions

1. Preheat oven at 350°F (175°c).
2. Mix together butter & sugar until light & fluffy.
3. One at a time add Molasses - egg - egg yolk.
4. In seperate bowl mix together dry ingredients.
5. Alternate between adding the buttermilk & dry ingredients to the creamed mix.
6. Stir until combined.
7. Bake for 20 minutes or until a sweker comes out clean.

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. Drizzled with a bit of lemon icing, the citrus aggressively. 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. Gingerbread Cupcakes with Cream Cheese Frosting Gingerbread Cupcakes with Cream Cheese Frosting.