Whenever someone invites me over for dinner, I love to bring dessert. It’s a fun way to thank whomever’s feeding us, and an excuse to make something decadent. Plus my husband has much more self control than me, meaning I consume 80% of the baked goods in our kitchen. So if you host us, I’ll bring you dessert!
So recently when some friends had us over for dinner, I tried out a twist on gingerbread and made gingerbread cupcakes!!
I like gingerbread but I don’t love gingerbread cookies. (I know, I’m a weirdo.) So this recipe was a bit of a risk – will it be the fluffy gingerbread I love or will the texture not translate to cupcakes?
Turns out, it translates juuuust fine.
All the raw materials, just waiting to become delicious gingerbread cupcakes.
Beat butter. Of course.
Cream in the sugar!
Add in molasses, egg, and egg yolk. Starts looking a little like batter now.
Well, batter with a bit of a weird texture. Stick with me here.
Add in some of the dry mixture, then some of the buttermilk.
Continue alternating (and scraping the sides) until you’ve added everything.
Final product. Looks almost like chocolate batter, but it smells like rich molasses.
Bake at 350°F for about 20-22 minutes. Keep an eye on them: they take longer than I would’ve thought to cook.
While the cupcakes are baking, let’s turn to frosting! Beat softened butter with a whisk for 3-5 minutes (always want fluffy butter). Then add molasses and spices.
Slowly add the sugar, a little at a time. When you’ve reached the desired consistency and flavor, you’re done! I used about 2 1/4 cups. Whip for another couple minutes to make sure everything’s combined and as light and fluffy as possible.
Wait for the cupcakes to cool completely before frosting – otherwise you’ll have a mess on your hands.
Now you’ve got festive Christmas cupcakes, perfect for a holiday party! Or just getting in the Christmas spirit.
This recipe is based off this one from Imperial Sugar, with a few of my own adjustments.
Gingerbread Cupcakes with Gingerbread Frosting
- 5 tbsp unsalted butter, softened
- 1/2 cup sugar
- 1/2 molasses
- 1 egg
- 1 egg yolk
- 1/4 c all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 c buttermilk
- 1 c unsalted butter, softened
- 1/4 c molasses
- 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 2-3 c powdered sugar
- Preheat the oven 350°F. Fill 2 muffin tins with paper liners. (I usually just grease, but these cupcakes end up being a bit crumbly, so go with cupcake liners for this one!)
- Beat the butter for 2 minutes on high. Then add the sugar and beat for another minute or two at medium speed.
- Add the molasses, egg and the extra egg yolk. Combine at low speed.
- In a separate bowl, mix the flour, cocoa powder, ginger, cinnamon, nutmeg, baking soda, and salt. Add half to the molasses mixture, then add half the buttermilk.
- Stir (gently at first!) until just combined, then add the other half of both. Don’t overbeat – mix until combined.
- Pour the batter into muffin liners. My recipe made 16 cupcakes. Bake for 20-22 minutes, until a toothpick comes out clean when inserted in the middle of one.
- Let them cool for 5-10 minutes in the tin, then remove to finish cooling. Let cool completely before frosting.
- To make the frosting: beat the butter for 3-5 minutes with the whisk attachment.
- Add the molasses, ginger, cinnamon, and nutmeg. Combine on low.
- Add the powdered sugar 1 cup at a time. Do it on low if you don’t want sugar thrown across your kitchen. 🙂 Add to taste – I used 2 1/4 cups this last time. Then beat on high for another minute or two to make it extra fluffy.
- Frost, and you’re done!
The icing was especially good: something about the surprise of sweet frosting with gingerbread spices built right in just hit the spot.
What holiday treats are you whipping up this month??
all images copyright Teaspoon of Nose