Gingerbread Cupcakes

Each year one of my dear friends, Lindzee, throws a holiday cookie party.  This  year I decided I wanted to stray from the cookie and make cupcakes.  So I found a recipe that added some holiday spice but wasn’t too complicated.

It was overall pretty easy and I even used my mixer we got at our wedding for the first time.  I do not know why on earth I have not been using this for the past 2 years, pure crazy.  The mixer is amazing and is now my new best friend.

Below is the recipe enjoy!


Servings: 18 mini cupcakes


Ingredients: Cupcakes

  • 5 tablespoons unsalted butter, softened
  • 1/2 cup white sugar
  • 1/2 cup unsulfured molasses
  • 1 egg
  • 1 egg yolk
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon Hershey’s cocoa (Special dark with dutched cocoa)
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup hot milk  (I used skim and they turned out great, but I am sure whole or 2% would be even tastier)


Directions: Cupcakes

  1. Preheat the oven to 350 degrees. Line mini cupcake tin with paper liners.
  2. Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
  3. Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Add the flour mixture to the creamed mixture and stir until just combined.
  4. Dissolve the baking soda in the hot milk.  Stir in the hot milk mixture to the rest of the batter.
  5. Pour the batter evenly into the prepared tin.
  6. Bake for 17 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.


Ingredients: Lemon Cream Cheese Frosting

  • 2 tablespoons unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 2/3 cup confectioners’ sugar
  • 1/4 teaspoon lemon extract


Directions: Frosting

  1. Cream the 2 tablespoons butter and the cream cheese together.
  2. Beat in the confectioners’ sugar until fluffy.
  3. Add the lemon extract and beat.
  4. When the cupcakes are cool, frost the tops with the frosting and serve.  I used a cake decorating tip to make a swirl of frosting on top and then added a candied ginger to each of the cupcakes.  I used the Spice Island Crystallized Ginger.

Time Saturday, December 4th, 2010, 10:52 pm   |   CategoryRecipes  |  RssRSS feed |  CommentRespond  |  TrackbackTrackback

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