Description
Deliciously spiced gingerbread cupcakes that evoke the warmth of the holiday season, topped with creamy frosting and a dusting of festive garnishes.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1/3 cup molasses
- 1 tsp vanilla extract
- 1 cup buttermilk
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together dry ingredients: flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In another bowl, cream together butter and brown sugar until light and fluffy. Beat in the oil.
- Add the eggs one at a time, mixing well after each, then stir in molasses and vanilla.
- Slowly alternate adding the dry ingredients and buttermilk, starting and ending with dry ingredients. Mix until just combined.
- Fill muffin cups about two-thirds full and bake for 16–20 minutes or until a toothpick comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Frost with cream cheese frosting or brown butter buttercream, and garnish with crushed ginger or a sprig of rosemary for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: gingerbread, cupcakes, holiday dessert, Christmas, festive baking
