I found this recipe on Pinterest a few years ago and they have become a tradition at Christmas potlucks and parties. They are a little different from the classic chocolate or vanilla cupcakes, but aren’t too crazy that people avoid them at the dessert table. It seems like a lot of extra ingredients for cupcakes, but it is worth the time to make. The recipes makes about 20 cupcakes for me, but depending how good you are at filling the tins evenly, you could get a couple more or less. I should note, however, that the icing only makes enough for 12 cupcakes if you are like me and pipe the icing 10 feet high.

Gingerbread Cupcakes with Brown Sugar Cream Cheese Frosting

yields ~ 20

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Ingredients

2 cups flour
1 tsp baking soda
1 tsp baking powder
1 ½ tsp ground ginger
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
1 cup sugar
¾ cup brown sugar
½ cup canola/vegetable/coconut oil
1 tsp vanilla
2 eggs
1/3 cup molasses
1 cup hot water

Directions

  1. Preheat oven to 350 F. Line 2 muffin tins.
  2. Mix together flour, baking soda, baking powder, ginger, cinnamon, and nutmeg in a medium bowl.
  3. In a large bowl, mix the oil, sugar, brown sugar, and vanilla.
    Mix in the eggs.
  4. Add the molasses and stir to combine.
  5. Add half the dry ingredients and half the hot water to the west mixture and mix until incorporated.
  6. Add the rest of the hot water and dry ingredients; stir together.
  7. Fill cupcake pans about 2/3 full and bake for 18 minutes, or until a toothpick comes out clean.

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Icing Ingredients

1 8oz container cream cheese
4 tbsp butter, room temperature
1 cup icing sugar
¼ cup brown sugar
¼ tsp cinnamon
½ tsp vanilla

Icing Directions

  1. Use an electric mixture to combine the cream cheese and butter in a bowl.
  2. Add the brown sugar, cinnamon, and vanilla and mix well.
  3. Add the icing sugar ½ cup at a time, stirring until thickened.

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Enjoy!

GIngerbread Cupcakes
Yields 20
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Cupcake Ingredients
  1. 2 cups flour
  2. 1 tsp baking soda
  3. 1 tsp baking powder
  4. 1 ½ tsp ground ginger
  5. 1 ½ tsp ground cinnamon
  6. ½ tsp ground nutmeg
  7. 1 cup sugar
  8. ¾ cup brown sugar
  9. ½ cup canola/vegetable/coconut oil
  10. 1 tsp vanilla
  11. 2 eggs
  12. 1/3 cup molasses
  13. 1 cup hot water
Icing Ingredients
  1. 1 8oz container cream cheese
  2. 4 tbsp butter, room temperature
  3. 1 cup icing sugar
  4. ¼ cup brown sugar
  5. ¼ tsp cinnamon
  6. ½ tsp vanilla
Cupcake Directions
  1. Preheat oven to 350oF. Line 2 muffin tins.
  2. Mix together flour, baking soda, baking powder, ginger, cinnamon, and nutmeg in a medium bowl.
  3. In a large bowl, mix the oil, sugar, brown sugar, and vanilla.
  4. Mix in the eggs.
  5. Add the molasses and stir to combine.
  6. Add half the dry ingredients and half the hot water to the west mixture and mix until incorporated.
  7. Add the rest of the hot water and dry ingredients; stir together.
  8. Fill cupcake pans about 2/3 full and bake for 18 minutes, or until a toothpick comes out clean.
Icing Directions
  1. Use an electric mixture to combine the cream cheese and butter in a bowl.
  2. Add the brown sugar, cinnamon, and vanilla and mix well.
  3. Add the icing sugar ½ cup at a time, stirring until thickened.
Adapted from Busy in Brooklyn
Adapted from Busy in Brooklyn
frankly ray http://franklyray.com/
What’s your favourite holiday treat?

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