Gingerbread Cupcakes - Guide Recipe
Today is our first snowfall! Only appropriate I make some wintery cupcakes to celebrate the snowflakes , right?
Kevin has lived in both Colorado and Utah. He loves the snow. And Jude was born in Colorado , so he’s a natural snow bunny. I , on the other hand , can brave the snow if there’s a steamy hot chocolate waiting for me afterward. Don’t get me wrong , I love a fresh blanket of snow. But I once tried snowboarding (Kevin’s a natural) and got the wind knocked out of me. Ouch.
I better stick to what I’m good at – cupcakes.
Kevin described today’s spiced cupcakes as one of the best things I’ve ever made. Coming from the man who taste-tested all 75 recipes in my cookbook , as well as 95% of the recipes found on this blog – that says A LOT!
What may look like your typical gingerbread cupcake is anything but average.
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. There are no flavors I associate more with the holidays than cinnamon , ginger , and molasses.
Ingredients;
- 1/2 cup (115g) unsalted butter , softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg , at room temperature
- 1/2 cup (120ml) milk , at room temperature1
- 1/2 cup (156g) molasses
- 1 teaspoon pure vanilla extract
- 1 and 1/3 cups (167g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- cream cheese frosting for topping
Directions;
- Preheat oven to 350°F (177°C). Line 12-count muffin pan with cupcake liners. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment , beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined , scraping down the sides and bottom of the bowl as needed. Beat in the milk , molasses , and vanilla on medium speed. Mixture will be piecey and not fully combined. That's ok.
- In a medium bowl , toss the flour , baking powder , baking soda , salt , cinnamon , ginger , nutmeg , and allspice together until combined. With the mixer running on low speed , slowly pour the dry ingredients into the wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.
- Fill cupcake liners 2/3 of the way full , no more. Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.
- Prepare cream cheese frosting. Frost cooled cupcakes immediately before serving. Unfrosted cupcakes remain fresh covered tightly at room temperature for 2 days. Store frosted cupcakes in the refrigerator for up to 3-4 days and allow to come to room temperature before serving.
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