Gingerbread Cupcakes. 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. Spoon the batter into a large resealable plastic bag, press out excess air, and seal the top of the bag.
Adding both molasses and buttermilk create a wonderfully moist cupcake overall.
Also make sure not to overbake your cupcakes as well.
What may look like your typical gingerbread cupcake is anything but average.
You can have Gingerbread Cupcakes using 17 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Gingerbread Cupcakes
- Prepare 1 3/4 cup of all-purpose flour.
- Prepare 1 tsp of baking soda.
- It's 1 tbsp of ground ginger.
- Prepare 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.
- You need 1 of large egg.
- It's 1/2 cup of light brown sugar, packed.
- Prepare 1 tsp of vanilla extract.
- You need 1 cup of molasses.
- It's 1/2 cup of raisins.
- It's 1/2 cup of boiling water.
- It's of GARNISH.
- Prepare 1 of recipe Stabalized Wipped Cream, recipe attached in step 9 of the directions.
- You need of sprinkles and cinnamon candies.
- You need 1 of recipe for Creamy Vanilla buttercream as an alternative to Whipped cream recipe attached in direction step 9.
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. Gingerbread Cupcakes - Deliciously moist and fluffy gingerbread cupcakes that are loaded with flavour, and topped with a ginger buttercream frosting!
Gingerbread Cupcakes step by step
- 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.
One of my all-time favourite winter/Christmas flavours is gingerbread. I love ALL the gingerbread recipes! That goes for classic gingerbread, cake, cookies, truffles … Gingerbread Cupcakes - tender, fluffy cake is brimming with well spiced, deep molasses flavor, then it's finished with a rich, tangy cream cheese frosting. If you want to go all out finish them off with mini gingerbread men and Christmas sprinkles. Combine the all purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and salt in a medium bowl.