Festive Gingerbread Cupcakes (Print)
Warm gingerbread cupcakes with creamy frosting, ideal for festive occasions.
# Ingredients:
→ For the Cupcakes
01 -
1 ½ cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 teaspoon ground cinnamon
04 -
1 teaspoon ground ginger
05 -
½ teaspoon ground nutmeg
06 -
½ teaspoon salt
07 -
½ cup unsalted butter, softened
08 -
½ cup brown sugar
09 -
½ cup molasses
10 -
1 large egg
11 -
¾ cup milk
→ For the Frosting
12 -
1 cup unsalted butter, softened
13 -
3 cups powdered sugar
14 -
1 teaspoon vanilla extract
15 -
2 tablespoons heavy cream
16 -
½ teaspoon ground cinnamon (optional)
# Directions:
01 -
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, beat butter and brown sugar until fluffy. Mix in molasses, then add the egg and milk. Gradually add the dry ingredients and mix until just combined. Divide batter evenly into the liners and bake for 18-20 minutes. Let cool completely.
02 -
Beat butter until creamy. Add powdered sugar gradually, followed by vanilla and heavy cream. Beat until smooth and fluffy.
03 -
Pipe frosting onto cooled cupcakes using a star tip.