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Gingerbread Cupcakes with Creamy Cinnamon Frosting

Gingerbread Cupcakes with Creamy Cinnamon Frosting

Description

Welcome to the sweet aroma of holiday baking! If you’re a fan of gingerbread and looking for a twist on classic holiday treats, you’re in the right place. Our Festive Gingerbread Cupcakes bring together warm spices, rich molasses, and a creamy cinnamon frosting—perfect for those cozy gatherings or special holiday moments. These cupcakes are not only delicious but also visually stunning with adorable mini gingerbread cookie toppers. Read on to learn how to make these delightful cupcakes and bring a festive touch to your holiday table!

Ingredients

Scale

Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1/2 cup milk

Cinnamon Frosting

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2–3 tbsp heavy cream

Garnish

  • Mini gingerbread cookies
  • Sprinkle of cinnamon or nutmeg

Note: If you need a dairy-free option, substitute the milk and heavy cream with almond or oat milk. For a vegan option, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) in place of the egg and a dairy-free butter substitute.

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to ensure easy cleanup and perfect cupcake shapes. This step is key for a smooth baking process.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Whisking well ensures even distribution of spices, which gives the cupcakes a balanced flavor.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1/2 cup brown sugar until light and fluffy. This step is essential for creating a smooth, tender cupcake texture.

Step 4: Add Wet Ingredients

To the butter-sugar mixture, add 1/4 cup of molasses and 1 large egg. Beat until well combined, creating a rich base for the gingerbread flavor.

Step 5: Alternate Dry Ingredients and Milk

Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup milk. Start and end with the dry ingredients to ensure even mixing. Stir until just combined to avoid overmixing, which can make cupcakes dense.

Step 6: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack before frosting.

Step 7: Make the Cinnamon Frosting

In a bowl, beat 1/2 cup of softened butter until creamy. Gradually add 2 cups powdered sugar and 1 tsp ground cinnamon, beating until smooth. Add 1 tsp vanilla extract and heavy cream (1 tbsp at a time) until the frosting reaches a light, whipped consistency.

Step 8: Frost and Garnish

Pipe the frosting onto the cooled cupcakes in swirls or dollops. Garnish with a sprinkle of cinnamon or nutmeg and top each cupcake with a mini gingerbread cookie for a festive finish.

Equipment

Notes

  1. Use Room Temperature Ingredients: For smoother batter, let your butter, eggs, and milk come to room temperature before mixing.
  2. Use High-Quality Spices: Fresh spices will give your cupcakes a robust, authentic gingerbread flavor.
  3. Avoid Overmixing the Batter: Mix just until combined to keep the cupcakes light and fluffy.
  4. Test for Doneness: Insert a toothpick into the center of a cupcake—if it comes out clean, they’re ready!

Find it online: https://optimalrecipes.com/gingerbread-cupcakes-with-creamy-cinnamon-frosting/