Description
Gingerbread cupcakes are fluffy, tender and perfectly sweet. They’re topped with salted caramel buttercream, and sprinkled with mini gingerbread men. Ring in the holidays with these Christmas treats.
Ingredients
Units
Scale
Gingerbread Cupcakes
- 1/2 cup whole milk, at room temperature
- 1/3 cup vegetable oil
- 2 tablespoons molasses (not blackstrap molasses)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup light brown sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
Salted Caramel Buttercream Frosting
- 1 stick (1/2 cup) butter, softened
- 2 1/4 cups powdered sugar
- 1/4 cup salted caramel sauce (thick ice cream topping)
- Gingerbread Men Sprinkles, for garnishing
Instructions
RECIPE PREP: Preheat oven to 350°F. Line a standard 12-well cupcake tin with paper liners. Set it aside.
- In a large bowl, whisk together the wet ingredients: milk, vegetable oil, molasses, eggs and vanilla extract.
- Add light brown sugar to the bowl. Whisk to combine. Add in the remaining dry ingredients: flour, baking powder, sea salt, cinnamon and ginger. Whisk to incorporate, but do not overmix.
- Using a 1/4 measuring cup as a scoop, divide the batter between the 12 wells of the cupcake pan. Fill each with 1/4 cup batter. Bake 16 to 18 minutes, or until a skewer inserted into the center of 3 cupcakes comes out clean. Remove cupcakes to a wire rack to cool completely before frosting.
- Make the salted caramel buttercream. Add softened butter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add in the powdered sugar. Once it’s fully incorporated, add in the caramel sauce. Turn the mixer to medium-high speed and mix for 1 minute, or until the frosting is light and fluffy.
- Transfer the buttercream frosting to a piping bag fitted with your favorite metal tip. Frost the gingerbread cupcakes as desired. Garnish the frosting with Christmas gingerbread men sprinkles.
Notes
Additional (optional) spices for gingerbread cupcakes: 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice.
How to store leftovers: Place cupcakes in an airtight container. Store them on the countertop overnight in a cool room temperature environment, or in the fridge for up to 3 days. If refrigerated, them sit (still inside the container) on the countertop for 30 minutes to 1 hour before serving.
- Prep Time: 20 Minutes
- Cook Time: 16 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American