We’re just a few weeks away from celebrating Christmas and the holidays, and what better way to get in the mood than by baking these Gingerbread Cupcakes! With their delicious flavor and cute appearance, these are perfect to put on a tray to take over to your holiday gathering.
If you love the taste of gingerbread, these gingerbread cupcakes are the perfect holiday dessert for you! Made with a moist and flavorful gingerbread cake, they’re topped with a creamy frosting and a sprinkle of cinnamon.
INGREDIENTS:
GINGERBREAD COOKIES:
2 1/4 Cups (280g), all-purpose flour, stirred and leveled
1 tsp baking powder
2 heaping tsp ground ginger
1 tsp cinnamon
Salt a pinch
1/4 cup (90g) unsulfured molasses
1 large egg
1/2 Cup (110g), unsalted butter at room temperature
3/4 Cup (150g), light brown sugar, packed
ROYAL ICING:
2 cups (240g).
2 tbsp meringue powder
2-3 tbsp milk
GINGERBREAD CUPAKES:
1 1/2 cups + 2 tbsp (205g), all-purpose flour, stirred and leveled
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp ground ginger
1 teaspoon 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*
1/2 cup (100g) packed dark brown sugar
1/2 Cup (110g) unsalted Butter, Room Temperature
2 large eggs
1 tsp vanilla extract
CREAM CHEESE FROOSTING:
8 oz Philadelphia full fat cream cheese, room temp
Half a cup (100g) unsalted Butter, Room temp
4 cups (450g), powdered sugar
1 tsp vanilla extract
1/2 tsp cinnamon
Salt a pinch
Step-by-step Instructions:
GINGERBREAD COOKIES:
Mix all dry ingredients together (flour baking powder, ginger cinnamon, salt, and baking powder) and place in a bowl.
Lightly beat the egg and molasses together in a small bowl. Set aside.
Use an electric mixer to cream the butter and sugar together until they are pale and fluffy.
Blend the molasses until it is smooth, then add the dry ingredients.
Divide the dough into two equal parts. Each half of the dough should be rolled out on two sheets of parchment paper, which have been lightly floured. Roll out to 1/4 inch thick. If the dough is sticking to your rolling pin, lightly flour it.
Place the dough sheets on a baking sheet. While you prepare the cupcakes, chill the sheets of dough in the fridge.
GINGERBREAD CUPAKES:
Pre-heat the oven to 350F. Line a cupcake pan with 12 cupcake liners.
Mix the dry ingredients together in a large bowl (flour baking powder, baking soda and salt) and then set aside.
Mix the buttermilk with the molasses in a glass. Set aside.
Use the paddle attachment on an electric mixer to cream the butter and brown sugar together until they are light and fluffy.
Add the eggs one at a while, then add the vanilla.
Alternativly, you can mix half the dry ingredients with the milk/molasses mixture and then add the whole dry ingredients.
You should evenly distribute the batter between the 12 cups. Fill them 3/4 full. Bake for between 15-18 minutes, or until a toothpick reveals moist crumbs.
Before frosting, let the cupcakes cool completely.
Check on the cookie dough while the cupcakes cool. It’s ready if it sticks to the dough. It will need to be chilled if it is still too soft.
Once your cookies are ready, stamp them and place them on parchment paper-lined baking sheets. Bake the cookies at 350F for 8-10 mins or until they are evenly darkened.
ROYAL ICING:
Mix together the powdered sugar, meringue powder and in a large bowl. Add 1 tablespoon of milk at once until the mixture reaches a glue-like consistency.
To decorate your cookies, place your icing in a piping bag with a small tip. Once the icing is completely dry, it will set.
CREAM CHEESE FROOSTING:
Use an electric mixer to combine the butter and cream cheese. To get a smooth frosting, make sure they are both at room temperature.
Add the powdered sugar one cup at a while until it is fully mixed.
Add the vanilla extract and salt.
Use a large French point to decorate your cupcakes. Add your cooled, set gingerbread cookies to top.
If you have to keep them in the fridge for longer than 24 hours, store them at room temperature. Enjoy!
