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 17 ingredients and 9 steps. Here is how you cook that.
Ingredients of Gingerbread Cupcakes
- You need 1 3/4 cup of all-purpose flour.
- It's 1 tsp of baking soda.
- Prepare 1 tbsp of ground ginger.
- You need 2 tsp of ground cinnamon.
- Prepare 1/4 tsp of ground cloves.
- It's 1/4 tsp of salt.
- It's 4 oz of unsalted butter, at room temperature.
- Prepare 1 of large egg.
- It's 1/2 cup of light brown sugar, packed.
- You need 1 tsp of vanilla extract.
- You need 1 cup of molasses.
- It's 1/2 cup of raisins.
- You need 1/2 cup of boiling water.
- Prepare of GARNISH.
- It's 1 of recipe Stabalized Wipped Cream, recipe attached in step 9 of the directions.
- Prepare of sprinkles and cinnamon candies.
- It's 1 of recipe for Creamy Vanilla buttercream as an alternative to Whipped cream recipe attached in direction step 9.
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 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.
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.