GINGERBREAD CUPCAKES

These cupcakes are gingerbread-y! My own spice blend includes ground cinnamon, ginger, nutmeg, and cloves. Molasses and brown sugar add gingerbread flavour to the batter.

– 1 ⅔ cups all-purpose flour spooned & leveled (210 grams) – 1 teaspoon baking powder – ¼ teaspoon baking soda – ¼ teaspoon salt

Ingredient

– 2 teaspoons ground ginger – 1 ½ teaspoons ground cinnamon – ¼ teaspoon ground nutmeg – ¼ teaspoon ground clove – ½ cup unsalted butter softened (115 grams)

– ½ cup packed light brown sugar (100 grams) – ½ cup molasses (155 grams) – 1 large egg at room temperature – 1 teaspoon pure vanilla extract – ½ cup buttermilk at room temperature (120 ml)

Direction

Mix the dry ingredients: Put the flour, baking powder, baking soda, and spices in a large bowl and whisk them together.

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Cream the butter and sugar: Beat the butter until smooth in a stand mixer with a paddle attachment, then add the brown sugar and mix for several minutes until light and fluffy. Don't rush mixing—it makes the cupcakes soft!

Molasses, egg, and vanilla extract complete the wet ingredients. You may need to scrape the bowl sides to mix everything evenly.

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Two batches of dry ingredients are added to the wet mixture, alternating with buttermilk. This prevents overmixing flour, which makes cupcakes denser.

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Bake the cupcakes: Pour batter into 16 cupcake liners and bake until a toothpick inserted into the centre comes out clean.

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The cupcakes cooled on a wire rack before frosting. Mix butter and cream cheese in a stand mixer bowl with a paddle or whisk attachment until smooth.

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Mix brown sugar, vanilla, and cinnamon, then powdered sugar. Frost chilled gingerbread cupcakes. Frost with a knife, offset spatula, or spoon. Optional cinnamon sugar and mini gingerbread.

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BROWN BUTTER SNICKERDOODLES