Gingerbread Cupcakes
I have a doozy of a recipe for you today–and just in time for the holidays! Gingerbread Cupcakes are fantastic. You get the great Gingerbread flavor in the cupcake–and the Caramel Frosting puts these scrumptious cupcakes over the top! They have rich, molasses flavor and are terrific for any holiday or Christmas party.
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I made these luscious cupcakes back in early September for a younger couple in our church who just had twins! I served the Gingerbread Cupcakes with a Chicken Thigh Supper (which included potatoes and carrots), and our favorite homemade bread. I made quite a few of the cupcakes, so I gave half to this family and brought the remaining cupcakes to one of our community group potlucks for church. Everyone raved over these luscious cupcakes.
If you enjoy Gingerbread, it goes really well with Caramel Frosting on top. These cupcakes are marvelous this time of year with a cup of hot cocoa or cider. Whether you serve them for Thanksgiving or Christmas dinner, tailgating parties or office Christmas parties, Gingerbread Cupcakes will have everyone talking! You may even be asked to bake up a second batch. 🙂
Gingerbread Cupcakes have the rich, molasses and ginger flavors from Gingerbread, plus a luscious, Caramel Frosting. Yum.
These delectable cupcakes are fabulous for fall baking.
You’ll also enjoy them for holiday dinners like Thanksgiving, Christmas or New Year’s.
If you enjoy the flavors of Gingerbread, you’ll love these scrumptious cupcakes.
Here’s what I did.
I used these ingredients for the cupcakes.
In a mixing bowl, combine granulated sugar, brown sugar and avocado oil (or canola oil).
Beat with an electric mixer until combined.
Add egg and molasses.
Beat with an electric mixer until combined.
In a separate bowl, combine unbleached all-purpose flour (bleached flour toughens baked goods). Add baking soda, salt, cinnamon and ginger.
Stir ingredients to combine.
Add flour mixture to molasses mixture.
Add half-and-half.
Stir with a wooden spoon until thoroughly combined.
Place paper liners in regular-sized muffin tins. Spray liners with cooking spray. Fill liners until almost full.
Bake at 400 degrees for 17-18 minutes or until a toothpick inserted in center comes out clean. Allow cupcakes to cool ten minutes in pan before removing to wire racks to cool completely.
I used these ingredients for the Caramel Frosting.
Place butter and brown sugar in a medium saucepan over medium heat; add half-and-half.
Stir ingredients to combine.
Bring mixture to a boil; reduce heat to low. Cook mixture for 2 minutes until mixture has thickened.
Remove from heat; stir in vanilla; cool to lukewarm.
It may take 20-30 minutes to cool the mixture to lukewarm.
Add powdered sugar.
Whisk, or beat with an electric mixer until no lumps remain from the powdered sugar.
Ice cupcakes.
Set the cupcakes out on a wire cooling rack until the icing sets.
Serve and enjoy!
You’ll be drooling over every bite of these amazing Gingerbread Cupcakes.
Your whole house will smell like Gingerbread when these cupcakes are in the oven!
Gingerbread Cupcakes are great treats for tailgating parties, potlucks and even backyard barbecues!
Here’s the recipe.
GINGERBREAD CUPCAKES
(Recipe inspired from Taste of Home, Prize Winning Recipes, “Snappy Ginger Muffins”, pg. 124)
Gingerbread Cupcakes
Equipment
- Two 12-tin regular-sized muffin tins (you will need only 19 slots)
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 medium saucepan
- 1 electric mixer
- 1 whisk (or use electric mixer)
- 1 wooden spoon
- 1 table knife (to spread icing)
- measuring spoons
- measuring cups
- 1 wire cooling rack
- 19 paper liners
Ingredients
CUPCAKES:
- 1/2 cup avocado oil or canola oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 cup molasses
- 1 large egg
- 3 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. sea salt
- 1 cup half-and-half cream
CARAMEL FROSTING:
- 1 cup light brown sugar packed
- 1/2 cup salted butter (1 stick)
- 1/4 cup half-and-half cream
- 1 tsp. pure vanilla extract
- 1 to 1 1/2 cups powdered sugar (see note below)
Instructions
CUPCAKES:
- Line 19 regular sized muffin tins with paper liners.
- Spray each liner with cooking spray.
- Preheat oven to 400º.
- In a large mixing bowl, beat granulated sugar, brown sugar and oil until well combined.
- Add molasses and egg and beat again.
- In a separate mixing bowl, combine flour, baking soda, salt, cinnamon and ginger.
- Stir well so spices are well incorporated with the flour.
- Add flour mixture to molasses mixture alternately with half-and-half.
- Spoon cake batter into prepared muffin tins about ¾ to 7/8 full.
- Bake at 400º about 17-18 minutes, or until a toothpick inserted in center comes out clean.
- Cool cupcakes in pan about 10 minutes before removing to a wire cooling rack.
- Frost with Caramel Frosting.
CARAMEL FROSTING:
- Combine brown sugar, butter and half-and-half in a saucepan over medium heat.
- Bring mixture to a boil.
- Reduce heat to low.
- Cook, stirring constantly for 2 minutes, or until mixture has thickened.
- Remove from heat; stir in vanilla.
- Cool mixture to lukewarm.
- Gradually add powdered sugar to mixture and beat with an electric mixer until frosting reaches desired consistency.
- If necessary, add a teaspoon or two of half-and-half to reach desired consistency.
- Frost each cupcake with about two to three tablespoons of frosting.Â
Notes
Recipe inspired from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
The Caramel Frosting sets Gingerbread Cupcakes off wonderfully.
I could have eaten a hundred of these delightful cupcakes!
The Caramel Frosting mingles so well with the lovely Gingerbread flavors. Our friends loved these cupcakes!
Gingerbread Cupcakes are a sweet treat your whole family will enjoy.
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