Oh my goodness, let me tell you about gingerbread cupcakes! These little beauties are like a warm hug on a chilly day, filled with the cozy spices of the season. There’s something so magical about the scent of ginger, cinnamon, and nutmeg wafting through the kitchen. It’s like a festive celebration in your home! I whip these up every holiday season, and they never fail to bring smiles to my family’s faces. Trust me, the rich flavor and soft texture will have you coming back for seconds (or thirds!). I just can’t resist topping them with a dollop of cream cheese frosting, making them the perfect treat for any festive gathering—or just because!

Ingredients for Gingerbread Cupcakes

Here’s what you’ll need to create these delightful gingerbread cupcakes:

• 1 1/2 cups all-purpose flour: This is the base for your cupcakes, giving them structure and lightness.
• 1 teaspoon baking powder: Helps your cupcakes rise to fluffy perfection.
• 1 teaspoon baking soda: Works with the acids in the molasses for that perfect texture.
• 1 teaspoon ground ginger: Adds a warm, spicy kick that’s essential for that gingerbread flavor.
• 1 teaspoon ground cinnamon: Provides that comforting sweetness and fragrance.
• 1/2 teaspoon ground nutmeg: A hint of nutmeg elevates the spice blend beautifully.
• 1/4 teaspoon ground cloves: Just a pinch for that deep, aromatic flavor.
• 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
• 1/2 cup unsalted butter, softened: For richness and moisture—make sure it’s at room temperature for easy mixing!
• 1 cup brown sugar: Gives a lovely caramel flavor and helps keep your cupcakes moist.
• 2 large eggs: These add structure and richness to your batter.
• 1/2 cup molasses: The star ingredient! It provides that signature flavor and deep color.
• 1/2 cup milk: Helps to create a smooth batter and keeps them tender.

How to Prepare Gingerbread Cupcakes

Preheat the Oven

First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because it ensures your gingerbread cupcakes rise beautifully and develop that perfect, moist texture. Nobody likes a dense cupcake, right? So, while your oven is warming up, you can get everything else ready!

Mix Dry Ingredients

In a mixing bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. It’s key to mix these dry ingredients well to evenly distribute those lovely spices throughout your batter. Trust me, you want every bite to be bursting with flavor! Set this bowl aside while you tackle the next steps.

Cream the Butter and Sugar

In another large bowl, cream together the softened butter and brown sugar until it’s light and fluffy. This process is crucial because it incorporates air into the mixture, helping your cupcakes to be nice and airy. It should take about 2-3 minutes. Don’t rush this step; it’s worth the wait!

Combine Wet Ingredients

Now, it’s time to add the eggs, one at a time, mixing well after each addition. Then, stir in the molasses and milk until everything is well combined. The molasses is a superstar here, bringing that rich flavor and color that makes gingerbread truly special.

Combine Mixtures and Bake

Next, gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are totally okay! Now, fill your cupcake liners about two-thirds full with the batter. Bake in the preheated oven for 18-20 minutes. You can check for doneness by inserting a toothpick in the center—if it comes out clean, they’re ready! Once they’re done, let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. And there you go—your kitchen will smell heavenly!

Why You’ll Love This Recipe

These gingerbread cupcakes are truly a holiday delight! Here’s why I think you’ll love them just as much as I do:

• Irresistible flavor: The warm spices of ginger, cinnamon, and nutmeg create a cozy, festive taste that’s hard to resist.
• Easy to prepare: With straightforward steps, even beginner bakers can whip these up with confidence.
• Perfect for sharing: These cupcakes make a fantastic treat for parties, gatherings, or just to brighten someone’s day.
• Customizable: You can easily add your favorite frosting or toppings to make them your own!
• Moist and fluffy: Thanks to the molasses and careful mixing, each bite is soft and tender.

Tips for Success

Here are my top tips to ensure your gingerbread cupcakes turn out perfectly every time:

• Use room temperature ingredients: This helps everything combine more smoothly, resulting in a better texture.
• Don’t overmix the batter: Mixing just until combined will keep your cupcakes light and fluffy. A few lumps are okay!
• Check your oven temperature: Ovens can vary, so it’s worth using an oven thermometer to make sure it’s accurate for the perfect bake.
• Let them cool completely: Before frosting, make sure your cupcakes are completely cool to avoid melting your frosting!
• Experiment with spices: Feel free to adjust the spice levels to your liking—add a bit more ginger or a sprinkle of cardamom for a unique twist!

Nutritional Information

These gingerbread cupcakes are not just delicious but also provide some nutritional insight! Each cupcake is estimated to contain about 200 calories, 7g of fat, 2g of protein, and 30g of carbohydrates. They also have around 15g of sugar and 150mg of sodium. Keep in mind that these values are estimates and can vary based on your specific ingredients and portion sizes. Enjoy your festive treats in moderation!

FAQ Section

Can I make these cupcakes ahead of time?

Absolutely! You can bake these gingerbread cupcakes a day or two in advance. Just let them cool completely, then store them in an airtight container at room temperature. If you want to keep them fresh for longer, feel free to freeze them! Just wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, let them thaw overnight in the fridge. Simple, right?

What frosting goes well with gingerbread cupcakes?

Oh, the frosting options are endless! My personal favorite is a classic cream cheese frosting—it adds a lovely tanginess that balances the spices beautifully. You could also try a simple vanilla buttercream for a sweeter touch or even a maple frosting for that extra holiday flair! If you’re feeling adventurous, a spiced whipped cream could be a delightful addition too. The choice is yours!

Can I substitute any ingredients?

For sure! If you’re looking to make these cupcakes dairy-free, you can substitute the butter with coconut oil or a dairy-free butter alternative, and use almond milk or oat milk instead of regular milk. For a gluten-free version, try using a 1:1 gluten-free flour blend instead of all-purpose flour. And if you’re out of molasses, honey or agave syrup can work in a pinch, but they will slightly change the flavor. Just have fun experimenting!

Storage & Reheating Instructions

To keep your gingerbread cupcakes fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want them to last a bit longer, you can refrigerate them for up to a week. Just be sure to bring them back to room temperature before enjoying, as they’re best when they’re nice and soft!

If you happen to have extra cupcakes that you’d like to save for later, you can freeze them! Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 2 months. When it’s time to indulge, simply thaw them overnight in the fridge or let them sit at room temperature for about an hour. No need to reheat; just enjoy them chilled or at room temperature!

Gingerbread Cupcakes: 7 Irresistible Reasons to Bake Today

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• Autor: Julia marin
• Gesamtzeit: 35 minutes
• Ertrag: 12 cupcakes 1x
• Ernährung: Vegetarisch

Drucken-Rezept

Pin-Rezept

Beschreibung

Gingerbread cupcakes are a festive treat with warm spices and a rich flavor.

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Zutaten

Skala 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1/2 cup molasses
• 1/2 cup milk

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Anweisungen

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, cream butter and brown sugar until fluffy.
4. Add eggs one at a time, mixing well after each.
5. Stir in molasses and milk.
6. Gradually combine dry ingredients with wet ingredients.
7. Fill cupcake liners with batter and bake for 18-20 minutes.
8. Let cool before frosting.

Notes

• Use room temperature ingredients for better mixing.
• Store leftovers in an airtight container.

• Prep Time: 15 minutes
• Kochen Zeit: 20 minutes
• Kategorie: Dessert
• Methode: Baking
• Küche: American

Ernährung

• Portionsgröße: 1 cupcake
• Kalorien: 200
• Zucker: 15g
• Natrium: 150mg
• Fett: 7g
• Gesättigte Fettsäuren: 4g
• Ungesättigte Fette: 2g
• Trans Fat: 0g
• Kohlenhydrate: 30g
• Faser: 1g
• Protein: 2g
• Cholesterin: 40mg

Keywords: gingerbread cupcakes, holiday treats, dessert