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–+ servings

Gingerbread Cupcakes

Enjoy the festive season with the best Gingerbread Cupcakes! These gingerbread cupcakes are so soft and fluffy and full of warm Christmas spices. Plus they are topped with most delicious tangy cream cheese frosting. Perfect to enjoy during this Holiday season!
5 fra 6 stemmer
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

Ingredients
 
 

GINGERBREAD CUPCAKES

  • 210 g all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoon ground ginger
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 100 g dark brown sugar
  • 110 g unsulphured molasses or dark glucose syrup
  • 240 g sour cream room temperature
  • 75 g vegetable oil e.g. canola oil or avocado oil
  • 2 large eggs room temperature
  • 1 ½ teaspoon vanilla extract

CREAM CHEESE FROSTING

  • 200 g butter
  • 100 g full-fat cream cheese
  • 345 g powdered sugar sifted
  • ½ teaspoon vanilla bean paste

DECORATION

Instructions
 

GINGERBREAD CUPCAKES

  • Preheat the oven at 160ºC/320ºF conventional oven and line a cupcake tray with 12 cupcake liners.
  • In a large bowl, sift together the all-purpose flour, dark brown sugar, baking powder, baking soda, spice and salt.
    210 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoon ground ginger, 1 ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, 100 g dark brown sugar
  • In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined.
    110 g unsulphured molasses or dark glucose syrup, 240 g sour cream, 75 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract
  • Pour the wet ingredients into the dry and stir it all together with a hand whisk. Make sure there is no dry flour left in the batter.
  • Divide the cupcake batter into the 12 cupcake liners and bake them for 20-22 minutes or until a cake tester comes out clean.
  • Let the cupcakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tray and let them cool down completely.

CREAM CHEESE FROSTING

  • Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.
    200 g butter, 100 g full-fat cream cheese, 345 g powdered sugar
  • In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
  • Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.
    ½ teaspoon vanilla bean paste
  • Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes.
  • Add the buttercream to a piping bag with a round piping tip e.g. a Wilton 1A and pipe the buttercream of the cupcakes. Optional decorate with a little gingerbread cookie.

Nutrition

Carbohydrates: 59gProtein: 4gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 83mgSodium: 317mgPotassium: 220mgFiber: 1gSugar: 44gVitamin A: 694IUVitamin C: 0.2mgCalcium: 78mgIron: 2mg
Keyword cream cheese frosting, gingerbread
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