GINGERBREAD CUPCAKES
Spiced gingerbread cupcake recipe with tangy, sweet cream cheese frosting. Moist and flavorful, these homemade cupcakes are the perfect treat during the holidays!
Provided by Sally
Categories Cupcakes
Time 3h
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (177°C). Line 12-count muffin pan with cupcake liners. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the milk, molasses, and vanilla on medium speed. Mixture will be piecey and not fully combined. That's ok.
- In a medium bowl, toss the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.
- Fill cupcake liners 2/3 of the way full, no more. Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.
- Prepare cream cheese frosting. Frost cooled cupcakes immediately before serving. Unfrosted cupcakes remain fresh covered tightly at room temperature for 2 days. Store frosted cupcakes in the refrigerator for up to 3-4 days and allow to come to room temperature before serving.
GHIRARDELLI MINI GINGERBREAD-CHOCOLATE CHIP CUPCAKES WITH MOLASSES BUTTERCREAM
The perfect holiday marriage of gingerbread and chocolate, these versatile treats can be made full size or in miniature for easy gifting. Showcase your baking skills by learning how to top with chocolate 'trees.' While piping the trees may take a little practice, they really take the festive component over the top. And no worries if you mess up; simply try again by re-melting the chocolate chips.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 1h30m
Yield 48
Number Of Ingredients 23
Steps:
- Prepare the Cupcakes: Preheat oven to 350 degrees F. Place flour, crystallized ginger, baking soda, salt, cinnamon, and cloves in a food processor; process until ginger is finely ground, about 1 minute.
- Beat butter, granulated sugar, and brown sugar with a heavy-duty stand mixer fitted with paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Beat in applesauce until blended. Add eggs one at a time, beating just until blended after each addition.
- Stir together hot brewed coffee and molasses in a 2-cup glass measuring cup until blended. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Gently stir in Ghirardelli Semi-Sweet Chocolate Baking Chips.
- Place 48 miniature paper baking cups in four 12-cup miniature muffin pans, and coat cups with cooking spray. Spoon batter into cups, filling almost full.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 12 to 14 minutes. Remove from pan to a wire rack and cool completely, about 30 minutes.
- Prepare the Molasses Buttercream: Beat butter in a large bowl with an electric mixer on medium speed until smooth; beat in molasses and salt until fully incorporated, about 1 minute. Gradually add powdered sugar and 3 tablespoons of the milk; beat until light and fluffy, about 2 minutes. If needed, add remaining 1 tablespoon milk, 1 teaspoon at a time, and beat until desired consistency is reached.
- Prepare the Chocolate Trees: Place 1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips in a small microwaveable bowl, and microwave on medium (50% power) until melted and smooth, 1 to 2 minutes, stirring every 30 seconds. Transfer mixture to a piping bag or heavy-duty zip-top bag with a very small hole snipped in the corner.
- Pipe into small Christmas tree shapes on a parchment paper-lined baking sheet. Chill until set, about 15 minutes; keep chilled until ready to use.
- Pipe or dollop Molasses Buttercream on cupcakes. Garnish with finely chopped crystallized ginger, and top with chocolate Christmas trees.
Nutrition Facts : Calories 159.9 calories, Carbohydrate 26.8 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 55.8 mg, Sugar 19.6 g
GINGERBREAD CUPCAKES
The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For an extra-special presentation, add candied ginger as a garnish. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 325 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 293mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
GINGERBREAD CUPCAKES
Make and share this Gingerbread Cupcakes recipe from Food.com.
Provided by mielhollinger
Categories Dessert
Time 32m
Yield 8 cupcakes
Number Of Ingredients 10
Steps:
- Line eight 2 1/2 inch muffin cups with paper bake cups.
- In a medium mixing bowl stir together th flour, baking powder, ginger, cinnamon, soda, and salt.
- Set aside.
- In a small mixing bowl stir together the egg white, molasses, water, and oil.
- All molasses mixture to dry mixture, stirring just until moistened.
- Bake in a 350 degree oven for 15-20 minutes or until cupcakes spring back when pressed lightly in center.
- Remove from pan.
- Serve warm, or cool on a wire rack.
Nutrition Facts : Calories 145.7, Fat 5.3, SaturatedFat 0.7, Sodium 94.1, Carbohydrate 22.7, Fiber 0.5, Sugar 7.9, Protein 2.1
GINGER AND MOLASSES CUPCAKES
These cupcakes are a bit spicy packed with fresh ginger and are perfect for cold weather.
Provided by Katie Nichols
Categories Cakes
Time 40m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, and salt. In another bowl, whisk sugar, molasses, and eggs until smooth; whisk in melted butter and the hot water. Stir in flour mixture until just incorporated, then stir in ginger.
- 2. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes (cupcakes will not be domed). Transfer tins to wire racks t cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- 3. For the whipped cream, whisk heavy cream until soft peaks form. Add confectioners' sugar, and whisk until combined. If not using immediately, whipped cream can be refrigerated, covered tightly, up to 3 hours in airtight container.
- 4. To finish, dollop whipped cream onto cupcakes, and dust lightly with ground ginger. Serve immediately.
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