Gingerbread Cupcakes. De beste online deals van vandaag. Gingerbread Cupcakes The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. For an extra-special presentation, add candied ginger as a garnish.

Deep inside each super-moist crumb you'll taste cinnamon, ginger, and other warming winter spices. The taste of molasses is pungent, yet not overpowering in the slightest. Buttery and rich, these easy cupcakes are Christmas in a wrapper. You can have Gingerbread Cupcakes using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Gingerbread Cupcakes

Prepare 5 tbsp of room temp butter.
It's 1/2 cup of caster sugar.
It's 1/2 cup of molasses.
Prepare 1 of egg.
Prepare 1 of egg yolk.
Prepare 1/2 cup of buttermilk.
It's 1 1/4 cup of all-purpose flour.
It's 1 tbsp of Cocoa Powder.
It's 1 tsp of Ground Ginger.
You need 1 tsp of ground cinnamon.
It's 1/2 tsp of ground nutmeg.
Prepare 1 tsp of baking soda.

These Gingerbread cupcakes are incredibly moist and packed with flavor. We all know and love the traditional gingerbread cookie because of the wonderful flavor and memories associated with each bite. Adding both molasses and buttermilk create a wonderfully moist cupcake overall. Also make sure not to overbake your cupcakes as well.

Gingerbread Cupcakes step by step

Preheat oven at 350°F (175°c).
Mix together butter & sugar until light & fluffy.
One at a time add Molasses - egg - egg yolk.
In seperate bowl mix together dry ingredients.
Alternate between adding the buttermilk & dry ingredients to the creamed mix.
Stir until combined.
Bake for 20 minutes or until a sweker comes out clean.

Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Gingerbread Cupcakes - Deliciously moist and fluffy gingerbread cupcakes that are loaded with flavour, and topped with a ginger buttercream frosting!