Description
Festive gingerbread cupcakes dance with classic holiday warmth, blending rich molasses and warming spices into a delectable seasonal treat. Creamy frosting and delicate crumb promise sweet comfort that connects you directly to cherished winter memories.
Ingredients
Scale
Main Ingredients:
- 1.5 cups (360 ml) all-purpose flour
- 0.5 cup (120 ml) molasses
- 0.5 cup (120 ml) brown sugar, packed
- 1 large egg
- 0.5 cup (120 ml) buttermilk
Spices:
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 1 teaspoon baking soda
- 0.25 teaspoon salt
Fats and Oils:
- 0.25 cup (60 ml) unsalted butter, softened
- 0.25 cup (60 ml) vegetable oil
Instructions
- Prepare the oven environment by heating to 350°F and positioning cupcake liners in a muffin tin to create a perfect baking canvas.
- Create a fragrant dry ingredient mixture by whisking together flour, baking soda, salt, and a symphony of warming spices like ginger, cinnamon, and cloves.
- Transform butter, oil, and brown sugar into a light, airy mixture by beating until the texture becomes cloud-like and voluminous.
- Introduce rich molasses and a single egg, blending thoroughly to develop a deep, complex flavor profile.
- Carefully incorporate the dry ingredient blend into the wet mixture, alternating with buttermilk to ensure a smooth, well-integrated batter that promises tender cupcakes.
- Distribute the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake the cupcakes for 18-20 minutes, watching for a golden finish and testing doneness with a clean toothpick inserted into the center.
- Allow cupcakes to rest in the pan for a brief 5-minute cooling period before transferring to a wire rack to cool completely.
- Craft a decadent buttercream by whipping butter and brown sugar until creamy and voluminous.
- Gradually fold in powdered sugar, creating a smooth frosting, then enhance with cream and vanilla extract for a luxurious finish.
- Decorate the cooled cupcakes by piping the buttercream with artistic flair, crowning each with a miniature gingerbread man and a sprinkle of festive glitter or seasonal decorations.
Notes
- Swap buttermilk with dairy-free alternatives like almond or oat milk for a vegan-friendly version.
- Reduce spices by half if you prefer a milder flavor profile for sensitive palates.
- Freeze unfrosted cupcakes for up to one month, wrapping individually in plastic wrap to maintain moisture and freshness.
- Toast ground spices briefly in a dry pan before adding to the batter to enhance their warm, rich aromatics and deepen the overall flavor complexity.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 195
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg