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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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