Easy Ginger Cupcake Recipe
Made these Easy Ginger Cupcakes for my colleague’s leaving do and everyone loved it. Thought to share this recipe with you all, so here are the ingredients used;
225g self raising flour
125g salted butter
125ml milk
2 eggs
50g milk chocolate
80g fudge chunks
1/2 cup brown sugar
1/4 cup maple syrup
1 and 1/2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon vanilla extract
Full written recipe is on the blog - Foodacemeals.blogspot.com
Easy Gingerbread Cupcakes Recipe
These easy gingerbread cupcakes are the perfect Christmas treat on a cold Winter's day! Filled with comforting, festive spices - these Christmas cupcakes are guaranteed to leave you feeling warm and satisfied.
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Skip the Gingerbread Men and Make These Gingerbread Cupcakes
These moist and fluffy gingerbread cupcakes are carefully designed to have beautiful domed tops. My recipe is quick (less than an hour) and includes a cinnamon and brown sugar frosting.
Recipe:
Ingredients
Gingerbread Cupcakes
1 ⅓ cup all-purpose flour (167g)
½ cup dark brown sugar 100g)
¼ teaspoons baking soda
¾ teaspoons baking powder
½ teaspoons salt
1 ½ teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/3 cup vegetable or canola oil (78ml)
⅓ cup melted butter (76g)
⅓ cup molasses (use an “unsulphured” molasses, I like Brer Rabbit and Grandma’s brand) (78ml)
1 egg + 1 large egg yolk, room temperature preferred
2 teaspoons vanilla extract
¼ cup very hot or boiling water (60ml)
⅓ cup sour cream (75g)
Frosting (see note)
8 oz cream cheese, softened (226g)
½ cup unsalted butter, softened (113g)
2 Tablespoons light brown sugar, firmly packed
1 ½ teaspoons vanilla bean paste (or substitute 1 ¼ teaspoon vanilla extract)
¼ teaspoon ground cinnamon
3 ½ cups powdered sugar (440g)
Pinch of salt (about scant ⅛ teaspoon)
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Instructions
00:00 Introduction
For Cupcakes
00:35 Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners.
00:38 In a large mixing bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, and spices (ginger, cinnamon, nutmeg, allspice, cloves).
01:38 Add melted butter and oil and stir well. Batter may be a bit dry, but make sure all of the flour is moistened.
02:29 Add molasses and stir well.
03:05 Stir in egg, egg yolk, and vanilla extract until thoroughly combined.
03:34 Add hot water and stir again until batter is completely combined, then stir in sour cream until batter is uniform (make sure to scrape sides and bottom of the bowl).
04:23 Divide batter evenly into prepared cupcake pan (filling liners approximately ¾ full) and bake in center rack of 350F (175C) oven for 18 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Allow cupcakes to cool in pan for 10-15 minutes before carefully removing to a cooling rack and allowing to cool completely before frosting.
For Frosting
05:25 In a large mixing bowl, combine cream cheese, butter, brown sugar, vanilla bean paste (or vanilla extract) and salt. Use an electric mixer to stir together until smooth, creamy, and well-combined.
06:18 With mixer on low-speed, gradually add powdered sugar until completely incorporated and frosting is smooth and creamy.
06:54 Spread or pipe over cooled cupcakes. I like to use an Ateco 848 or Ateco 846 tip. This frosting makes enough to generously cover each cupcake (as shown in the photos).
Notes
Frosting
This recipe makes a generous amount of frosting. It will cover all of your cupcakes generously (as shown in photos) or will modestly cover 24 cupcakes. If you want only a modest amount of frosting, feel free to cut the frosting in half (or double the cupcake recipe!).
Storing
Store in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 4 days.
Using this recipe for cake
I recommend using my gingerbread cake recipe instead, it is closely related to this one, but designed to be a perfect cake.
Original Recipe
I originally published this recipe in 2016. In 2022, I’ve improved the recipe to be a bit sturdier, softer, and slightly more domed (since some people with the original recipe had mentioned problems with the cupcakes sinking in on themselves). If you’re looking for the original recipe, you can find it here ( but note that I am no longer accepting comments on the original recipe.
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3 Christmas Cupcake Recipes | Gingerbread Cupcakes, Irish Cream Cupcakes, Ferrero Rocher Cupcakes
Irish Cream Cupcakes:
Ferrero Rocher Cupcake Recipe:
Gingerbread Cupcakes Recipe:
Gingerbread Spice:
2 tablespoons ground ginger
2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon all spice
1 tablespoon ground cloves
1/2 teaspoon black pepper
Cupcake Recipes:
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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Gingerbread Cupcakes With Cream Cheese Frosting | The Food Story
These Gingerbread cupcakes with cream cheese frosting is perfect for the holiday season.
Ingredients :
Flour - 1 1/3 cup
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Salt - 1/4 tsp
Cinnamon powder - 1 tsp
Nutmeg powder - 1/4 tsp
Ginger powder - 1/2 tsp
Unsalted butter - 1/2 cup
Brown sugar - 1/2 cup
Egg - 1
Grated ginger - 1/2 tsp
Vanilla essence - 1 tsp
Molasses - 1/3 cup
Milk - 1/3 cup
For the Frosting :
Cream cheese - 1/2 cup
Unsalted butter - 2 tbsp
Icing sugar - 2 cup
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