Step into the festive season with these utterly irresistible gingerbread cupcakes, a holiday treat that promises to delight your senses! Imagine soft, impossibly moist cupcakes, bursting with a comforting symphony of warm spices, crowned with a luscious, tangy cream cheese frosting. These are not just any cupcakes; they are a celebration in every bite, perfectly crafted to bring cheer to your Christmas gatherings. Whether you’re a seasoned baker or new to the kitchen, this recipe guides you to create holiday magic that will have everyone asking for more.
If you’re like many who prefer a balanced gingerbread flavor without the intensity of strong molasses, this recipe is your dream come true. We’ve carefully calibrated the molasses to a light, subtle amount, allowing the vibrant bouquet of cinnamon, ginger, cloves, and nutmeg to truly shine. The result is a gingerbread cupcake that’s rich in spice but wonderfully mellow. And what could be more perfect than pairing this spiced sensation with a swirl of decadent cream cheese frosting? Adorned with festive Christmas sprinkles and charming little gingerbread men, these cupcakes aren’t just a dessert; they’re an edible piece of holiday art, ready to steal the show on any dessert table.
Secrets to Baking the Perfect Gingerbread Cupcakes
Achieving bakery-quality gingerbread cupcakes at home is simpler than you think with a few expert insights. Follow these essential tips to ensure your cupcakes turn out perfectly moist, flavorful, and beautifully presented, just like the ones in this recipe. For an extra touch of charm, consider using my soft gingerbread cookie recipe to create adorable tiny gingerbread men for decoration!
- Tip 1: Master the Flour Measurement: One of the most common baking errors is incorrectly measuring flour. Always spoon your flour into the measuring cup and then level it off with the back of a knife. If you simply scoop the measuring cup directly into the flour bag, it compresses the flour, leading to significantly more flour than intended. This excess flour can result in a dense, dry cupcake, far from the moist texture we’re aiming for. For ultimate precision, a kitchen scale is your best friend, as it measures by weight rather than volume.
- Tip 2: Choose Your Molasses Wisely & Embrace the Single Egg Secret: Not all molasses are created equal. For these gingerbread cupcakes, I highly recommend using a light, high-quality molasses, such as “Grandma’s Molasses.” This type offers a milder, sweeter flavor without the bitterness often associated with darker, more robust blackstrap molasses. Using a lighter molasses allows the intricate spice blend to truly shine, ensuring a balanced and delightful taste. Another fascinating discovery in baking with molasses is the “one egg” trick. I’ve found that when molasses is present in a recipe, adding the standard amount of eggs can sometimes cause cakes or cupcakes to sink in the middle. By reducing it to a single large egg, the cupcakes maintain their perfect dome and airy texture, preventing any unwanted sinking issues.
- Tip 3: Achieve Professional Frosting Swirls: The presentation of your gingerbread cupcakes is just as important as their taste. To create those beautiful, high-rising swirls of cream cheese frosting, a large French star tip is my secret weapon. This tip creates elegant ridges and a substantial volume of frosting, giving your cupcakes a professional and enticing appearance. Practice on a plate first to get a feel for the pressure and motion, then confidently pipe generous swirls onto your cooled cupcakes.
- Tip 4: The Importance of Room Temperature Ingredients: This is a golden rule in baking, especially for cupcakes. Ensuring your butter, eggs, and buttermilk are at room temperature (typically for 30 minutes to 2 hours out of the fridge) allows them to emulsify properly with other ingredients. Room temperature butter creams more smoothly with sugar, incorporating air for a lighter texture. Room temperature eggs blend seamlessly into the batter, preventing curdling and promoting a uniform consistency. This leads to a smoother batter and a more even, tender crumb in your finished cupcakes.
- Tip 5: Don’t Overmix the Batter: Once you’ve added the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour excessively, which can lead to tough, chewy cupcakes instead of soft and tender ones. A few lumps in the batter are perfectly normal and preferred over a perfectly smooth, overmixed batter. Finish stirring any remaining dry spots by hand with a spatula.
- Tip 6: Monitor Your Oven & Baking Time: Ovens can vary, so the suggested baking time is a guideline. Always keep an eye on your cupcakes, especially towards the end of the baking cycle. Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs attached, they are done. Overbaking can quickly lead to dry cupcakes, so err on the side of slightly underbaked rather than overbaked.
Explore More Festive Gingerbread Delights
If these gingerbread cupcakes have ignited your love for all things gingerbread, you’re in for a treat! The warm, comforting spices of gingerbread lend themselves beautifully to a variety of festive desserts. Expand your holiday baking repertoire and discover even more ways to enjoy this beloved flavor. Why not try my incredibly moist gingerbread cake, perfect for a grand holiday centerpiece, or indulge in the rich and creamy textures of my gingerbread cheesecake for a truly decadent experience? Each recipe brings a unique twist to the classic gingerbread, ensuring your holiday dessert table is nothing short of spectacular.
Frequently Asked Questions (FAQ) About Gingerbread Cupcakes
What kind of molasses should I use for gingerbread cupcakes?
For these gingerbread cupcakes, I highly recommend using a light or regular molasses, such as “Grandma’s Molasses.” Avoid blackstrap molasses, which has a much stronger, more bitter flavor that can overpower the delicate spice balance of these cupcakes. A lighter molasses provides that classic gingerbread depth without being too intense, allowing the other spices to shine beautifully.
Why does this recipe only use one egg?
It might seem unconventional, but using just one large egg in this molasses-rich recipe is a deliberate technique to prevent the cupcakes from sinking. Molasses can sometimes make baked goods heavy, and with too many eggs, the structure might collapse during cooling. A single egg helps maintain a light, fluffy texture and a perfect dome without sacrificing moisture.
Can I make these gingerbread cupcakes ahead of time?
Absolutely! Gingerbread cupcakes are fantastic for making in advance. You can bake the cupcakes up to 2-3 days ahead of time. Store them in an airtight container at room temperature. The cream cheese frosting can also be made 2-3 days in advance and stored in the refrigerator in an airtight container. When you’re ready to serve, simply bring the frosting to room temperature, give it a quick whip to restore its fluffiness, and then frost your cooled cupcakes.
How should I store gingerbread cupcakes?
Once frosted with cream cheese frosting, these cupcakes should be stored in an airtight container in the refrigerator for up to 3-4 days. Cream cheese frosting requires refrigeration due to its dairy content. Allow them to come to room temperature for about 15-30 minutes before serving for the best flavor and texture.
Can I adapt this recipe for high altitude baking?
Yes, baking at high altitudes often requires slight adjustments. For this recipe, try adding an extra 1 tablespoon of all-purpose flour to the dry ingredients. This helps to strengthen the cake structure and prevent excessive rising and collapsing. You might also need to slightly increase the liquid (e.g., a teaspoon or two of buttermilk) if your batter seems too thick, or slightly reduce the leavening agents if cupcakes are peaking too much. Keep an eye on the baking time as well, as things tend to bake faster at higher altitudes.
We hope you adore these Gingerbread Cupcakes as much as we do! If you’ve enjoyed baking and tasting this delightful recipe, please consider leaving a star review below to share your experience with others. Your feedback helps our community of bakers grow! Don’t forget to tag me on Instagram @stephaniesweettreats with your beautiful creations. For even more delectable dessert ideas and baking inspiration, make sure to follow me on Pinterest.
Gingerbread Cupcakes
Stephanie Rutherford
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45
19
30
1 34
12 cupcakes
Ingredients
Gingerbread Cupcakes
- 1 2/3 cup All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ground ginger
- 1 1/2 tsp Ground cinnamon
- 1/4 tsp Ground cloves
- 1/4 tsp Ground nutmeg
- 6 TBSP Unsalted butter, room temperature
- 2 TBSP Oil, canola or vegetable
- 3/4 cup Brown sugar, packed
- 1 tsp Pure vanilla extract
- 1/4 cup Molasses, not blackstrap. I used Grandma’s
- 1 Large egg, room temperature
- 1/2 cup Buttermilk, room temperature
Cream Cheese Frosting
- 3/4 cup Unsalted butter, room temperature
- 8 oz Cream cheese, room temperature
- 4 cups Powdered sugar, sifted
- 1 tsp Pure vanilla extract.
Instructions
Gingerbread Cupcakes
- Preheat your oven to 350℉ (175°C). Line a 12-cup cupcake pan with paper liners. Set this aside.
- In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Whisk briefly to combine thoroughly, then set aside.
- Using an electric mixer in a large mixing bowl, beat the room temperature unsalted butter, oil (canola or vegetable), and packed brown sugar on high speed for about 2 minutes. Continue beating until the mixture becomes noticeably pale and delightfully fluffy.
- Reduce the mixer speed to medium, then add the pure vanilla extract, molasses, and the single large room temperature egg. Mix until all these wet ingredients are just well combined. Gradually add the sifted dry ingredients alternately with the room temperature buttermilk, starting and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Remove the bowl from the mixer and use a rubber spatula to scrape down the sides and bottom, ensuring everything is fully incorporated.
- Using a large cookie scoop or an ice cream scoop, fill each cupcake liner approximately two-thirds full with the gingerbread batter. Avoid overfilling, as this will lead to overly large tops or potential spillage during baking.
- Bake in the preheated oven for 18-21 minutes. The cupcakes are ready when a wooden toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Allow the freshly baked cupcakes to cool in the hot pan for 10 minutes before carefully transferring them to a wire cooling rack. It is crucial to let the cupcakes cool completely to room temperature before attempting to frost them.
Cream Cheese Frosting
- In a large bowl, sift the powdered sugar to remove any lumps. Set aside.
- Using an electric mixer in a separate large mixing bowl, beat the room temperature unsalted butter on high speed for 2 minutes until light and fluffy. Scrape down the sides of the bowl, then add the room temperature cream cheese. Beat on high speed for 1 minute until smooth and creamy. Scrape the bowl again; if any butter or cream cheese chunks remain, beat once more until the mixture is perfectly smooth.
- With the mixer on low speed, gradually add half of the sifted powdered sugar until just combined. Then, add the remaining powdered sugar and continue mixing on low speed until fully incorporated and smooth. Finally, add the pure vanilla extract and beat on high speed for about 30 seconds until the frosting becomes wonderfully creamy and light.
- For an elegant finish, transfer the cream cheese frosting to a piping bag fitted with a large French star tip. Pipe beautiful swirls of frosting generously onto each completely cooled gingerbread cupcake.
Notes
High Altitude Baking: If you are baking at a high altitude, consider adding an extra 1 tablespoon of all-purpose flour to the recipe to help stabilize the cake structure.
Room Temperature Ingredients: For optimal results, remember to pull out all dairy ingredients (butter, cream cheese, buttermilk, egg) from the refrigerator at least 2 hours before you plan to start baking. This ensures they reach proper room temperature, leading to a smoother batter and better emulsification.
Calories:
385
kcal
,
Carbohydrates:
76
g
,
Protein:
4
g
,
Fat:
27
g
,
Saturated Fat:
15
g
,
Polyunsaturated Fat:
2
g
,
Monounsaturated Fat:
8
g
,
Trans Fat:
1
g
,
Cholesterol:
66
mg
,
Sodium:
239
mg
,
Potassium:
190
mg
,
Fiber:
1
g
,
Sugar:
20
g
,
Vitamin A:
801
IU
,
Vitamin C:
0.01
mg
,
Calcium:
76
mg
,
Iron:
1
mg
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