Gingerbread Cupcakes. Spiced gingerbread cupcake recipe with tangy, sweet cream cheese frosting. Moist and flavorful, these homemade cupcakes are the perfect treat during the holidays! They're topped with layer of tangy lemon icing for the ideal (and EASY) holiday treat.
In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and spices).
These Perfect Gingerbread Cupcakes start from a moist and perfectly spiced ginger batter that creates the most sensational holiday-ready ginger cupcakes you will ever have!
These easy ginger cupcakes are full of warm spices and make a great alternative Christmas bake.
You can have Gingerbread Cupcakes using 17 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Gingerbread Cupcakes
- You need 1 3/4 cup of all-purpose flour.
- Prepare 1 tsp of baking soda.
- It's 1 tbsp of ground ginger.
- You need 2 tsp of ground cinnamon.
- It's 1/4 tsp of ground cloves.
- You need 1/4 tsp of salt.
- Prepare 4 oz of unsalted butter, at room temperature.
- It's 1 of large egg.
- You need 1/2 cup of light brown sugar, packed.
- It's 1 tsp of vanilla extract.
- You need 1 cup of molasses.
- Prepare 1/2 cup of raisins.
- You need 1/2 cup of boiling water.
- You need of GARNISH.
- You need 1 of recipe Stabalized Wipped Cream, recipe attached in step 9 of the directions.
- You need 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.
Gingerbread cupcakes with salted caramel icing. Gingerbread cupcakes are a lovely cross between a classic gingerbread cake and gingerbread biscuits - taking the best from both! Gold Medal® flour provides a simple addition to these gingerbread cupcakes piped with creamy frosting - an elegant dessert! Gingerbread Cupcakes - Deliciously moist and fluffy gingerbread cupcakes that are loaded with flavour, and topped with a ginger buttercream frosting!
Gingerbread Cupcakes instructions
- 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.
Sweet, soft gingerbread cupcakes infused with the spices of fall and topped with a vanilla bean & cinnamon-speckled frosting. Add these festive Gingerbread Cupcakes to your holiday menu. These gingerbread cupcakes are spicy and moist but wait until you taste the frosting. Categories: Easy Baking Mixer Recipes Gingerbread Cupcake Fruit Raisin Recipes Cream Cheese Recipes Orange Recipes Sugar Rum. These cupcakes, inspired by New York City pastry chef Claudia Fleming, are an intriguing combination of gingerbread and rich, malty stout.