Description
Delightful gingerbread cupcakes bring winter holiday warmth straight from German baking traditions. Spicy molasses and warm cinnamon create a comforting dessert that will charm family gatherings with sweet nostalgia.
Ingredients
Scale
Cupcake Base:
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup molasses
- 1/2 cup buttermilk
- 1 tsp vanilla extract
Frosting and Decoration:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Crystallized ginger for garnish (optional)
Instructions
- Preheat the oven to 350°F and line a cupcake pan with festive paper liners.
- Sift together all dry ingredients in a large mixing bowl, ensuring no lumps remain.
- Whisk eggs, vegetable oil, molasses, buttermilk, and vanilla extract in a separate bowl until thoroughly combined.
- Gradually pour wet ingredients into dry ingredients, stirring gently until just incorporated. Avoid overmixing to maintain a tender crumb.
- Carefully divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow cupcakes to cool completely on a wire rack.
- For the frosting, cream softened butter until smooth and fluffy.
- Gradually add powdered sugar, milk, vanilla extract, and cinnamon, beating until light and creamy.
- Transfer frosting to a piping bag fitted with a decorative tip.
- Pipe swirls of frosting onto each cooled cupcake.
- Optionally, sprinkle finely chopped crystallized ginger on top for an extra burst of spicy flavor.
- Serve immediately or store in an airtight container for up to 3 days.
Notes
- Prevent dry cupcakes by carefully measuring ingredients and not overmixing the batter, which can develop tough gluten and result in dense texture.
- Substitute buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for vegan or lactose-intolerant dietary needs.
- Enhance flavor depth by toasting ground spices briefly before incorporating them into the dry ingredients, releasing more complex and robust aromatic compounds.
- Create gluten-free versions by replacing all-purpose flour with a cup-for-cup gluten-free flour blend, ensuring similar texture and structure in the final baked cupcakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 310
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg