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Easy Gingerbread Cupcake Recipe

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Gingerbread Cupcake recipe with Maple Frosting White On Rice Couple
Gingerbread Cupcake recipe with Maple Frosting White On Rice Couple from whiteonricecouple.com

Description

Gingerbread cupcakes are the perfect treat for the holiday season. These cupcakes are moist, flavorful, and easy to make. The gingerbread flavor is achieved by using a blend of spices, including cinnamon, ginger, nutmeg, and cloves. The cupcakes are topped with a cream cheese frosting that complements the gingerbread perfectly.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is about 20 minutes.

Ingredients

For the cupcakes:
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup milk
For the frosting:
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Equipment

  • Muffin tin
  • Cupcake liners
  • Electric mixer
  • Piping bag
  • Large star tip

Method

1. Preheat the oven to 350°F (175°C). 2. Line a muffin tin with cupcake liners and set aside. 3. In a large bowl, cream the butter and sugar together until light and fluffy. 4. Beat in the eggs and vanilla extract. 5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. 6. Gradually mix the dry ingredients into the butter mixture, alternating with the milk. 7. Mix until the batter is smooth and well combined. 8. Divide the batter evenly between the cupcake liners, filling each about 2/3 full. 9. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. 10. Remove the cupcakes from the oven and let cool completely before frosting. 11. For the frosting, beat the cream cheese and butter together until smooth. 12. Add the powdered sugar and vanilla extract and beat until the frosting is light and fluffy. 13. Transfer the frosting to a piping bag fitted with a large star tip. 14. Pipe the frosting onto the cooled cupcakes. 15. Serve and enjoy!

Notes

If you don't have a piping bag, you can use a plastic sandwich bag with the corner snipped off to pipe the frosting onto the cupcakes.

Nutrition Info

Each cupcake has approximately 270 calories, 11g fat, 40g carbohydrates, and 3g protein.

Recipes FAQ

Can I use margarine instead of butter?
Yes, you can use margarine instead of butter in this recipe. Can I use a different type of frosting?
Yes, you can use a different type of frosting if you prefer. Can I make these cupcakes in advance?
Yes, you can make these cupcakes a day in advance and store them in an airtight container at room temperature.

Recipe Tips

- Make sure to measure your ingredients accurately to ensure the best results. - Don't overmix the batter as this can lead to tough cupcakes. - Let the cupcakes cool completely before frosting to prevent the frosting from melting.

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