You can’t catch me because I’ve got gingerbread cupcakes.
My kids have been on a major gingerbread kick this year. The three youngest have been having me read them “The Gingerbread Man” book repeatedly, all season long. Since cupcakes are my favorite thing to bake I make those instead of cookies and in my opinion gingerbread tastes better as a cake than a cookie. These cupcakes are easy and definitely give you that holiday feel. This recipe is an adaptation of one found at the Cupcake Project blog.
makes 32 cupcakes
10 tbsp. butter, softened
1 c. sugar
1 c. unsulfured molasses
3 large eggs
1 large egg yolk
2 1/2 c. flour
2 tbsp. cocoa powder
2 1/2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. allspice
1 tsp. nutmeg
2 tsp. baking soda
1 c. hot milk (not boiling)
Preheat oven to 350 degrees and line the cupcake pans with liners.
Sift the flour, cocoa ginger, cinnamon, allspice and nutmeg into a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar on medium-high speed until light and fluffy. Add the molasses and one egg and mix to combine. Add remaining eggs and yolk one at a time. Stir the entire flour mixture into the creamed mixture and mix to combine. Scrape down the sides of the bowl as needed. Heat the milk in a large measuring cup in the microwave. Add the baking soda to the milk and stir to dissolve. This will foam up and that is why you want it in a large container. Slowly pour the milk mixture into the bowl with the mixer running on stir. Once combined scrape down the bottom and sides of the bowl and mix on medium-high for one minute.
Fill cupcake liners half full and bake for 18 – 20 minutes. Let cool completely and then frost and decorate.
To frost mine I used my Brown Sugar Buttercream recipe from here and topped them with Kraft Jet-Puffed gingerbread men marshmallows.
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