Gingerbread Cupcakes




Gingerbread Cupcakes

These moist and fluffy gingerbread cupcakes are carefully designed to have beautiful domed tops. My recipe is quick (less than an hour) and includes a cinnamon and brown sugar frosting.

Ingredients

Gingerbread Cupcakes

  • 1 ⅓ cup all-purpose flour (167g)
  • ½ cup dark brown sugar 100g)
  • ¼ teaspoons baking soda
  • ¾ teaspoons baking powder
  • ½ teaspoons salt
  • 1 ½ teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/3 cup vegetable or canola oil (78ml)
  • ⅓ cup melted butter (76g)
  • ⅓ cup molasses (use an “unsulphured” molasses, I like Brer Rabbit and Grandma’s brand) (78ml)
  • 1 egg + 1 large egg yolk, room temperature preferred
  • 2 teaspoons vanilla extract
  • ¼ cup very hot or boiling water (60ml)
  • ⅓ cup sour cream (75g)

Frosting (see note)

  • 8 oz cream cheese, softened (226g)
  • ½ cup unsalted butter, softened (113g)
  • 2 Tablespoons light brown sugar, firmly packed
  • 1 ½ teaspoons vanilla bean paste (or substitute 1 ¼ teaspoon vanilla extract)
  • ¼ teaspoon ground cinnamon
  • 3 ½ cups powdered sugar (440g)
  • Pinch of salt (about scant ⅛ teaspoon)

*Recipe on video and text may differ from each other!


How to cook Gingerbread Cupcakes:








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