Best Gingerbread Cupcake Recipes

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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



Gingerbread Cupcakes image

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.

1/2 cup butter, softened
1/2 cup packed brown sugar
1 large egg
1/2 cup water
1/2 cup molasses
1-1/3 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
MAPLE FROSTING:
1/3 cup butter, softened
1 ounce cream cheese, softened
1/4 cup packed brown sugar
Dash salt
1/4 cup maple syrup
1/4 teaspoon vanilla extract
1 cup confectioners' sugar

GINGERBREAD CUPCAKES

These jumbo spice cupcakes are topped with either a chocolate or butter glaze and then piped with meringue buttercream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 10

Number Of Ingredients 15



Gingerbread Cupcakes image

Steps:

  • Heat oven to 350 degrees. Line 10 jumbo muffin tins with paper baking cups, and set aside. In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
  • In an electric mixer fitted with the paddle attachment, cream the butter until light. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs.
  • Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating.

2 teaspoons baking soda
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter, room temperature
2/3 cup packed dark-brown sugar
1 cup unsulphured molasses
2 large eggs, room temperature, lightly beaten
1 recipe Butter Glaze for Gingerbread Cupcakes
1 recipe Chocolate Glaze for Gingerbread Cupcakes
1 recipe Meringue Buttercream for Gingerbread Cupcakes

GINGERBREAD CUPCAKES WITH ORANGE ICING

Provided by Ina Garten

Time 1h25m

Yield 12 cupcakes

Number Of Ingredients 19



Gingerbread Cupcakes with Orange Icing image

Steps:

  • Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
  • Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
  • Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.
  • Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.
  • For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
  • When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.

1/4 cup dark rum or water
1/2 cup golden raisins
1/4 pound (1 stick) unsalted butter
1 cup unsulfured molasses
1 cup (8 ounces) sour cream
1 1/2 teaspoons grated orange zest
2 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/3 cup minced dried crystallized ginger (not in syrup)
8 ounces cream cheese, at room temperature
1/4 pound (1 stick) unsalted butter, at room temperature
1/2 teaspoon orange zest
1/2 teaspoon pure vanilla extract
1/2 pound confectioners' sugar, sieved
6 pieces dried crystallized ginger (not in syrup), sliced in half

SPICED GINGERBREAD MINI CUPCAKES

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 24 mini cupcakes

Number Of Ingredients 17



Spiced Gingerbread Mini Cupcakes image

Steps:

  • For the spiced gingerbread cupcakes: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
  • Stir together the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
  • Whisk the melted butter, granulated sugar, molasses, sour cream and egg in a large bowl until smooth. Add the flour mixture and whisk just to combine. Divide the mixture among the muffin cups.
  • Bake until puffed and a tester in the center of a cupcake comes out clean, 13 to 15 minutes. Cool in the tin for about 10 minutes, then use an offset spatula to ease them out and completely cool.
  • For the lemon cream cheese frosting. Combine the cream cheese and butter in a medium bowl. Beat until smooth and fluffy, about 1 minute. Beat in the lemon zest and vanilla. Add the confectioners' sugar and mix until smooth, then beat until light and fluffy, about 1 minute.
  • Split the cooled cupcakes in half crosswise. Spread or pipe a little filling on the cut side of each cupcake bottom. Top with the cupcake tops. Spread or pipe the remaining frosting on top of the cupcakes and decorate as desired.

Nonstick cooking spray, for the muffin tin
1 cup all-purpose flour
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
6 tablespoons unsalted butter, melted and cooled
1/3 cup granulated sugar
1/4 cup molasses
1/4 cup sour cream
1 large egg
3 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 teaspoon freshly grated lemon zest, plus more for decoration, optional
1/2 teaspoon pure vanilla extract
1 1/2 cups confectioner's sugar, sifted
Yellow sprinkles and sliced crystallized ginger, for decoration, optional

BEST-EVER GINGERBREAD

This recipe produces a high-rising cake that is moist and delicious with or without added embellishments such as whipped cream, lemon sauce, ice cream or a sifting of powdered sugar. From a 1969 "Sunset" Favorite Recipes book.

Provided by superbuna

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 11



Best-Ever Gingerbread image

Steps:

  • Set oven to 350°.
  • In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
  • Stir in the oil, then the molasses, mixing well.
  • Mix soda with boiling water and immediately stir into the mixture.
  • Gradually blend in the flour, to prevent lumping.
  • Then mix in eggs.
  • Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.

1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon clove
1 cup vegetable oil
1 cup molasses
2 teaspoons baking soda
1 cup boiling water
2 1/2 cups all-purpose flour
2 large eggs, well beaten

GINGERBREAD CUPCAKES WITH CREAM CHEESE FROSTING

A wonderful change of pace for the holiday season. Moist and spicy cake balanced by creamy, soft frosting.

Provided by Kevin Ryan

Categories     Desserts     Frostings and Icings     Cream Cheese

Yield 12

Number Of Ingredients 18



Gingerbread Cupcakes with Cream Cheese Frosting image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
  • Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
  • Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
  • Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
  • To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 36.8 g, Cholesterol 56.4 mg, Fat 9.6 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 5.8 g, Sodium 184.5 mg, Sugar 23.3 g

5 tablespoons unsalted butter, softened
½ cup white sugar
½ cup unsulfured molasses
1 egg
1 egg yolk
1 ¼ cups all-purpose flour
1 tablespoon Dutch process cocoa powder
1 ¼ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon baking soda
½ cup hot milk
2 tablespoons unsalted butter, softened
2 ounces cream cheese, softened
⅔ cup sifted confectioners' sugar
¼ teaspoon lemon extract

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