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Festive Gingerbread Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 138 reviews
  • Author: Anna
  • Prep Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these festive Christmas Gingerbread Cupcakes topped with optional gingerbread cookies and creamy cinnamon-spiced cream cheese frosting. Bursting with warming spices and the rich flavor of molasses, these cupcakes are the perfect holiday treat for parties, gift-giving, or cozy winter evenings.

Ingredients

Scale

Gingerbread Cookies

  • 2 1/4 cups (280g) all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • 2 heaping tsp ground ginger
  • 1 tsp cinnamon
  • Pinch of salt
  • 1/4 cup (90g) unsulfured molasses
  • 1 large egg
  • 1/2 cup (110g) unsalted butter, room temperature
  • 3/4 cup (150g) light brown sugar, packed

Royal Icing

  • 2 cups (240g) powdered sugar
  • 2 tbsp meringue powder
  • 2–3 tbsp milk

Gingerbread Cupcakes

  • 1 1/2 cups + 2 tbsp (205g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/3 cup (125g) unsulfured molasses
  • 1/2 cup (120ml) buttermilk (or homemade buttermilk: 1/2 cup whole milk + 1/2 tsp vinegar)
  • 1/2 cup (100g) packed dark brown sugar
  • 1/2 cup (110g) unsalted butter, room temp
  • 2 large eggs
  • 1 tsp vanilla extract

Cream Cheese Frosting

  • 8 oz Philadelphia full fat cream cheese, room temp
  • 1/2 cup (100g) unsalted butter, room temp
  • 4 cups (450g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Pinch of salt

Instructions

  1. Prepare Gingerbread Cookies Dough: Mix all dry ingredients (flour, baking powder, ginger, cinnamon, and salt) in a bowl and set aside. In a small bowl, lightly beat molasses with the egg. Using an electric mixer, cream butter and light brown sugar until fluffy, then add molasses mixture and mix well. Gradually blend in the dry ingredients until fully combined to form dough.
  2. Chill and Roll Dough: Divide dough in half. Roll each half between two lightly floured parchment sheets to 1/4 inch thickness. Stack the sheets and refrigerate until firm, about 1 hour or longer if needed.
  3. Preheat Oven and Prepare Cupcake Tin: Heat oven to 350°F (175°C) and line 12-cup muffin tin with cupcake liners.
  4. Mix Dry Ingredients for Cupcakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices (ginger, cinnamon, nutmeg, cloves).
  5. Combine Wet Ingredients for Cupcakes: In a measuring glass, mix buttermilk and molasses. In a separate bowl, cream butter and dark brown sugar using paddle attachment until light and fluffy, then beat in eggs one at a time and vanilla extract.
  6. Incorporate Ingredients for Cupcake Batter: Add half of dry ingredients to wet mixture, followed by all of the buttermilk/molasses mixture, then finish with remaining dry ingredients. Mix until just combined.
  7. Fill and Bake Cupcakes: Evenly spoon batter into cupcake liners, filling each about 3/4 full. Bake for 15-18 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool cupcakes completely on a wire rack.
  8. Bake Gingerbread Cookies: Once dough is firm, cut out cookie shapes using desired cutters. Place on parchment-lined baking sheets and bake at 350°F for 8-10 minutes until edges are evenly darkened. Let cool.
  9. Prepare Royal Icing: Whisk together powdered sugar and meringue powder. Add milk one tablespoon at a time until a glue-like consistency is reached. Transfer to piping bag fitted with small tip and pipe designs onto cookies. Allow icing to harden completely.
  10. Make Cream Cheese Frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, one cup at a time, mixing until combined. Stir in vanilla, cinnamon, and a pinch of salt.
  11. Decorate Cupcakes: Fill a piping bag fitted with a large French tip with cream cheese frosting. Pipe frosting onto cooled cupcakes in a smooth swirl. Top each with a decorated gingerbread cookie.
  12. Storage and Serving: Keep cupcakes refrigerated if storing for more than a few hours. Serve at room temperature for best flavor and texture.

Notes

  • Gingerbread Cookies are optional, and you can use leftover dough to make either mini or regular-sized cookies. For larger cookies, roll dough slightly thicker. Dough keeps up to one week refrigerated or one month frozen.
  • To make substitute buttermilk: mix 1/2 cup whole milk with 1/2 teaspoon white vinegar or lemon juice and let stand 5-10 minutes before using.
  • Ensure cream cheese and butter are at room temperature for smooth frosting.
  • Chocolate sprinkles or chopped nuts can be added as decoration for extra festive appeal.

Nutrition

  • Serving Size: 1 cupcake with frosting and cookie
  • Calories: 350
  • Sugar: 32g
  • Sodium: 180mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1.5g
  • Protein: 4g
  • Cholesterol: 55mg

Find it online: https://recipestrend.com/festive-gingerbread-cupcakes-recipe/