Gingerbread Cupcake Delight

$- 1 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground cloves - ½ teaspoon salt - ½ cup unsalted butter, softened - ¾ cup brown sugar, packed - 2 large eggs - ½ cup molasses - ½ cup milk - 1 teaspoon vanilla extract These ingredients come together to create a warm and festive flavor. The spices give a rich, cozy taste. The molasses adds sweetness and moisture. You can try some easy swaps for these ingredients. If you need a dairy-free option, use a plant-based butter. For a lighter sweetener, replace brown sugar with coconut sugar. You can also use maple syrup instead of molasses for a different flavor. Measuring ingredients correctly is key for success. Use a dry measuring cup for flour and other dry items. Scoop the flour, then level it off with a knife. For sticky ingredients like molasses, spray your measuring cup with cooking spray before pouring. This helps the molasses slide out easily. Always check your oven temperature with an oven thermometer for the best results. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This step makes sure the oven is hot when you bake. Next, grab a 12-cup muffin tray. Line each cup with cupcake liners. This keeps the cupcakes from sticking. It also makes them look nice. In a medium bowl, mix the dry ingredients. Combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg, ¼ teaspoon of cloves, and ½ teaspoon of salt. Whisk these together well and set them aside. Now, in a large bowl, cream ½ cup of softened unsalted butter with ¾ cup of packed brown sugar. Use an electric mixer for about 2-3 minutes. It should be creamy and smooth. Next, add 2 large eggs one at a time. Mix well after each egg. Then, pour in ½ cup of molasses and 1 teaspoon of vanilla extract. Blend until everything is combined. Slowly mix the flour blend into the wet mix. Alternate with ½ cup of milk. Start and end with the flour mix. Mix just until combined. Be careful not to over-mix; this keeps your cupcakes light and fluffy. Now, it’s time to fill the muffin cups. Use a spoon to divide the batter evenly, filling each cup about 2/3 full. This allows space for them to rise. Place the tray in the oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean, they are ready! Once baked, let the cupcakes cool in the tray for 5 minutes. Then, move them to a wire rack to cool completely. This cooling step is key before you frost them. Enjoy the sweet smell of gingerbread as they cool! Baking can be tricky. Here are some tips to help you. - Measure ingredients carefully. Use dry measuring cups for flour and sugar. - Don’t over-mix the batter. Mix until just combined for fluffy cupcakes. - Check your oven temperature. Use an oven thermometer for accuracy. These simple steps can help you make perfect gingerbread cupcakes. Frosting makes your cupcakes shine. Here are great ideas: - Cream cheese frosting pairs well with gingerbread. It’s sweet and tangy. - Simple vanilla frosting is always a hit. Just mix butter, sugar, and milk. - Sprinkle crushed gingerbread cookies on top for a festive touch. You can also use cinnamon or nutmeg for extra flavor. Serve your gingerbread cupcakes warm or at room temp. They taste best this way. - Pair with hot cocoa or spiced tea for a cozy treat. - Serve at holiday parties for a festive touch. - Wrap in cute boxes as gifts. These ideas make your cupcakes even more special! Pro Tips Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother batter and better rise. Don't Overmix: Mix the batter until just combined to keep the cupcakes light and fluffy. Overmixing can lead to dense cupcakes. Check for Doneness: Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs, they are done. Experiment with Toppings: Try different frostings or toppings like whipped cream, caramel drizzle, or even a sprinkle of sea salt for a unique twist! {{image_2}} You can change up the spice blend to create new flavors. Adding a bit of cocoa powder turns your gingerbread cupcakes into chocolate gingerbread delights. Just replace 1/4 cup of flour with cocoa powder. If you want a cozy fall twist, try adding pumpkin puree. Use 1/2 cup of pumpkin instead of some of the liquid. This will keep the cupcakes moist and tasty. Toppings can take your cupcakes to the next level. I love using a cream cheese frosting for a rich taste. You can also use a simple vanilla frosting to let the gingerbread flavor shine. For a fun crunch, add some chopped nuts or crushed gingerbread cookies on top. Sprinkles add color and make them festive. You can easily make these cupcakes gluten-free. Just swap the all-purpose flour for a gluten-free blend. Make sure it works well for baking. For a dairy-free option, use coconut oil instead of butter and almond milk instead of regular milk. These swaps keep the flavor rich and delicious while meeting dietary needs. To keep your gingerbread cupcakes fresh, store them in an airtight container. Place them at room temperature if you plan to eat them within two days. If you want to keep them longer, put them in the fridge. This will help keep their flavor and moisture intact. You can freeze these cupcakes for up to three months. First, let them cool completely. Then, wrap each cupcake in plastic wrap tightly. Place the wrapped cupcakes in a freezer bag or container. Be sure to label the bag with the date. When you're ready to enjoy them, just pull them out and thaw overnight in the fridge. Reheating gingerbread cupcakes is easy. If they are frozen, thaw them overnight in the fridge. To warm them up, use a microwave. Heat them for about 10 to 15 seconds. Check to see if they are warm enough. You can also warm them in an oven. Preheat the oven to 350°F (175°C) and place the cupcakes on a baking sheet for about 5 minutes. This keeps them soft and tasty! Yes, you can make these cupcakes ahead of time. Bake them a day or two before your event. Once they cool, store them in an airtight container. This keeps them fresh and moist. You can frost them just before serving. This way, they stay pretty and tasty. The best way to frost gingerbread cupcakes is with cream cheese frosting. This adds a nice tang that complements the spice. You can also use a simple vanilla frosting for a lighter touch. For extra flair, sprinkle crushed gingerbread cookies or a dash of cinnamon on top. This makes them look festive and fun! You can tell the cupcakes are done when a toothpick comes out clean. Insert it into the center of a cupcake. If it comes out with no wet batter, they are ready. Another sign is a nice golden color on top. Make sure not to open the oven too soon, as this can cause them to sink. In this post, we covered how to bake cupcakes from start to finish. We listed the key ingredients and shared measuring tips for best results. You learned step-by-step instructions, plus tips to avoid mistakes. We explored fun flavor variations and storage tips for leftovers. Finally, we answered common questions about cupcakes. Baking cupcakes is fun and easy. With practice, your skills will grow. Enjoy creating delicious treats!$

Gingerbread Cupcake Delight

Delicious gingerbread-flavored cupcakes perfect for the holiday season.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Dessert

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

1.5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.25 teaspoon ground cloves
0.5 teaspoon salt
0.5 cups unsalted butter, softened
0.75 cups brown sugar, packed
2 large eggs
0.5 cups molasses
0.5 cups milk
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tray with cupcake liners.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, beat the softened butter and brown sugar together using an electric mixer until creamy and smooth, about 2-3 minutes.
Add in the eggs, one at a time, mixing well after each addition, followed by the molasses and vanilla extract. Continue blending until combined.
Gradually add the flour mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined; be careful not to over-mix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the tray for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Notes

Once cooled, top with a cream cheese frosting or a simple vanilla frosting and sprinkle with crushed gingerbread cookies or cinnamon for extra holiday flair!

Keyword cupcakes, gingerbread, holiday