Gingerbread Cupcakes l Life Love and Sugar

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These Gingerbread Cupcakes are completely spiced and extremely moist with a young, fluffy crumb. They’re straightforward to make and put collectively and the caramel cream cheese frosting is an added bonus that actually units them excessive.

Scrumptious Gingerbread Cupcakes For Christmas

Gingerbread is a kind of flavors that you simply actually solely have one time a yr, so I strive to ensure I squeeze lots in. I find it irresistible! Cinnamon and nutmeg get a lot of the consideration within the fall, however ginger is the star spice right here, together with some molasses, and it’s so good. These cupcakes makes a terrific deal with for the vacations as a result of they’re straightforward to make, tremendous cute and so shareable.

Why You’ll Love Them

• Easy methodology. I all the time love when an incredible cupcake additionally has a easy methodology. There’s no want for creaming and complication with these cupcakes. You’ll simply be stirring the whole lot collectively within the appropriate order.
• Completely spiced. These gingerbread cupcakes are made with loads of spices, particularly ginger, in addition to molasses to offer them that basic gingerbread taste.
• Tremendous moist and tender. Components like bitter cream and brown sugar assist give these cupcakes an ultra-moist and tender crumb.
• Caramel frosting. These cupcakes are completed with a caramel cream cheese frosting that I really like. The caramel is the right complement to the nice and cozy gingerbread flavors and the cream cheese provides only a little bit of tang to stability out the sweetness.

In the event you like these cupcakes, you should definitely strive my yummy Gingerbread Cookies with Eggnog Icing too!

Ingredient Notes

It might look like a protracted checklist, however that’s largely due to the spices. In any other case, it’s plenty of baking staples. Scroll right down to the recipe card under for precise measurements.

• Spices and Molasses – I used floor ginger, cinnamon, nutmeg, allspice, and cloves, together with molasses, to create the basic gingerbread taste in these cupcakes. You’ll want to use unsulphered molasses, NOT blackstrap molasses.
• Bitter cream – Whereas sticking with bitter cream is right, you can additionally use plain Greek yogurt or extra milk.
• Milk – Entire or 2% milk shall be finest.
• Cream cheese – You’ll want to use full-dat brick-style cream cheese in order that it’s agency sufficient and convey it to room temperature earlier than beginning.
• Powdered sugar – The quantity of powdered sugar might be adjusted, however needless to say the quantity listed provides quantity and stability to the frosting. In order for you much less frosting and need to preserve stability, you must cut back the whole lot is similar proportions, not simply the powdered sugar.
• Caramel sauce – I like to recommend utilizing a thicker caramel sauce to stop scaling down the frosting an excessive amount of. I take advantage of my straightforward salted caramel sauce.

How To Make Gingerbread Cupcakes

Each the gingerbread cupcakes and caramel frosting come collectively in a number of easy steps. Simply you should definitely plan for loads of time for the cupcakes to chill earlier than adorning. You’ll find the printable model of the directions within the recipe card under.

Make the cupcakes

• Prep. Line the cupcake pan with cupcake liners. Preheat the oven to 350F.
• Mix the dry components. Whisk collectively the flour, baking powder, baking soda, spices, and salt. Put aside.
• Mix moist components. In a big bowl, whisk the melted butter, brown sugar and vanilla extract collectively till properly mixed. Add the egg and egg white and whisk collectively till properly mixed. Subsequent, add the bitter cream, molasses and milk and whisk collectively till properly mixed.
• Add the dry components. Add the dry components and whisk collectively till mixed, however don’t over combine.

• Bake. Switch the batter to the cupcake liners, filling each slightly greater than midway. Bake for 16-20 minutes, till a toothpick inserted within the middle comes out clear.
• Cool. Place the cupcakes on a cooling rack to chill utterly earlier than frosting.

Make the frosting and assemble

• Make the frosting. Combine the cream cheese and butter till clean then add half of the powdered sugar. Combine till properly mixed and clean then add the vanilla and a pair of tablespoons of caramel sauce. Add the remaining powdered sugar, mixing till clean and mixed, then add extra caramel sauce as wanted to get the best taste and consistency.
• Enhance the cupcakes. Match the piping bag with a big piping tip (I used Ateco tip 808) and pipe the frosting onto the cupcakes. Prime with a gingerbread man cookie if desired. Refrigerate till able to serve.

Suggestions For Success

• Measure correctly – One of the widespread errors is including an excessive amount of flour. Make certain it’s measured correctly to keep away from dry cupcakes. I all the time suggest a meals scale.
• Don’t over combine – When you mix the moist and dry components, combine simply till the whole lot is properly mixed. Over mixing can result in dense cupcakes.
• Cool the cupcakes utterly – The cupcakes ought to be totally cooled earlier than you add the frosting. You could possibly even bake them a day prematurely if desired.
• Pipe-able frosting – In the event you plan to pipe your frosting, not simply unfold it onto the cupcakes, you want it to be thick sufficient to remain in place. Cream cheese frosting is notably softer than common buttercream, so maintain that in thoughts as you add your powdered sugar. If you wish to use much less sugar, think about lowering all of the frosting components in equal proportions, in order that the frosting continues to be thick sufficient to carry form after being piped.
• Thick caramel sauce – Relying on the caramel sauce used, chances are you’ll need to add extra after you add within the remaining powdered sugar. I like to recommend a thicker caramel sauce so that you get a extra intense taste with out thinning the frosting an excessive amount of. It ought to be pipe-able, not so skinny that it collapses on the cupcakes.

Correct Storage

• Fridge: These frosted gingerbread cupcakes ought to be refrigerated in an hermetic container or cake service till you’re able to serve however are finest served at room temperature. The frosting shall be agency when chilly. I like to tug them from the fridge for 30-60 minutes earlier than having fun with them. These cupcakes are finest eaten inside 3-4 days.
• Freezing: These cupcakes might be frozen. Retailer them in an air-tight container and freeze them, or flash freeze them for an hour, then wrap in a double layer of plastic wrap. They are often frozen for as much as 3 months. If you’re able to take pleasure in them, thaw them within the fridge.

Extra Gingerbread Recipes

Watch How To Make Them

Learn Transcript

This recipe was up to date 11/26/2024. For the outdated model, obtain this recipe PDF.

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Recipe

Gingerbread Cupcakes

• 
  Writer: Lindsay Conchar
• 
  Prep Time: 45 minutes
• 
  Cook dinner Time: 16 minutes
• 
  Complete Time: 1 hour 1 minutes
• 
  Yield: 16-18 cupcakes
• 
  Class: Dessert
• 
  Technique: Oven
• 
  Delicacies: American

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Description

These Gingerbread Cupcakes are completely spiced and extremely moist with a young, fluffy crumb. They’re straightforward to make and put collectively and the caramel cream cheese frosting is an added bonus that actually units them excessive.

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Components

Gingerbread Cupcakes

• 1 3/4 cups (228g) all-purpose flour (measured correctly)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 2 1/4 tsp floor ginger
• 2 tsp floor cinnamon
• 1/2 tsp floor nutmeg
• 1/4 tsp floor allspice
• 1/8 tsp floor cloves
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, melted
• 1 cup (225g) packed mild brown sugar
• 1 tsp vanilla extract
• 1 massive egg
• 1 massive egg white
• 1/4 cup (58g) bitter cream
• 1/2 cup (120ml) molasses
• 1/2 cup (120ml) milk

Caramel Cream Cheese Frosting

• 8 oz (226g) cream cheese, room temperature
• 1/2 cup (112g) unsalted butter, room temperature
• 4 cups (460g) powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp caramel sauce*
• Gingerbread cookies, non-obligatory

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Directions

Make the cupcakes

1. Preheat oven to 350°F (176°C) and put together a cupcake pan with cupcake liners.
2. Mix the flour, baking powder, baking soda, spices and salt in a medium sized bowl and put aside.
3. In a big bowl, whisk the melted butter, brown sugar and vanilla extract collectively till properly mixed.
4. Add the egg and egg white and whisk collectively till properly mixed. Subsequent, add the bitter cream, molasses and milk and whisk collectively till properly mixed.
5. Add the dry components and whisk collectively till mixed, however don’t over combine.
6. Fill the cupcake liners about 3/4 full (58g) and bake for 16-20 minutes or till a toothpick inserted into the middle comes out clear.
7. Take away cupcakes from the oven and place on a cooling rack to chill utterly.

Make the frosting and assemble

1. Mix the cream cheese and butter and blend till properly mixed and clean.
2. Add about half of the powdered sugar and blend till properly mixed and clean.
3. Add the vanilla extract and a pair of tablespoons of caramel sauce and blend till properly mixed and clean.
4. Add the remaining powdered sugar and blend till properly mixed and clean. Add extra caramel sauce to get the best taste and consistency.
5. Use a big piping tip to pipe the frosting onto the cupcakes. I used Ateco tip 808.
6. Prime the cupcakes with a gingerbread man cookie, if desired. Refrigerate in an air-tight container till able to serve. Serve at room temperature. Cupcakes are finest if eaten inside 3-4 days.

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Notes

• Caramel sauce: I like to recommend a thicker caramel sauce so that you get a extra intense taste with out thinning the frosting an excessive amount of. My home made sauce works nice. Retailer-bought sauces are sometimes fairly skinny.
• Storage: These frosted gingerbread cupcakes ought to be refrigerated in an hermetic container or cake service till you’re able to serve however are finest served at room temperature. The frosting shall be agency when chilly. I like to tug them from the fridge for 30-60 minutes earlier than having fun with them. These cupcakes are finest eaten inside 3-4 days.
• Freezing: These cupcakes might be frozen. Retailer them in an air-tight container and freeze them, or flash freeze them for an hour, then wrap in a double layer of plastic wrap. They are often frozen for as much as 3 months. If you’re able to take pleasure in them, thaw them within the fridge.

Diet

• Serving Measurement: 1 Cupcake
• Energy: 402
• Sugar: 47.5 g
• Sodium: 151.7 mg
• Fats: 18 g
• Carbohydrates: 58.5 g
• Protein: 3.2 g
• Ldl cholesterol: 58.2 mg