Gingerbread Cupcakes
Back to Recipes & MoreIngredients
- 1¾ cups (219 g) all-purpose flour
- 2 tsp (6 g) ground cinnamon
- 2 tsp (4 g) ground ginger
- 1 tsp (5 g) baking powder
- 1 tsp (2 g) ground allspice
- 1 tsp (2 g) ground nutmeg
- ½ tsp (3 g) salt
- ¼ tsp (2 g) baking soda
- ¼ tsp (1 g) ground cloves
- ⅛ tsp (1 g) ground black pepper
- ¾ cup + 2 tbsp (198 g) butter, cubed
- 1 cup (217 g) Redpath® Dark Brown Sugar
- 2 large eggs
- 1 tbsp (15 ml) pure vanilla extract
- ⅓ cup (83 ml) milk
- ⅓ cup (83 ml) fancy molasses
- Redpath® Icing Sugar
- Cream Cheese Frosting OR Browned Butter Cream Cheese Frosting
- Gingerbread Cut-out Cookies OR Gingerbread Spiced Cookies
Equipment
Muffin tin x 2
Silicone or paper liners
Scale OR dry measuring cups
Measuring spoons
Whisk
Medium bowl
Stand mixer with paddle attachment OR large bowl with handheld mixer
Rubber spatula
Liquid measuring cup
Trigger-style ice cream scoop OR ladle
Skewer
Wire cooling rack
Fine mesh sieve (optional)
Piping bag and piping tip (optional)
Instructions
Step 1
Preheat oven to 350°F (177°C). Line two muffin tins with silicone or paper liners and set aside.
Step 2
Whisk together flour, cinnamon, ginger, baking powder, allspice, nutmeg, salt, baking soda, cloves, and black pepper in a medium bowl until thoroughly combined.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and Redpath® Dark Brown Sugar on medium speed until light and fluffy; about 4 minutes. Scrape down the sides of the bowl periodically.
Step 4
Add eggs one at a time, beating well after each addition, scraping down the bowl after each addition. Beat in the vanilla extract.
Step 5
Whisk together the milk and molasses in a liquid measuring cup.
Step 6
Alternate mixing the dry and wet ingredients into the batter. Start by adding ⅓ of the dry ingredients, mixing on medium-low speed until just combined. Then, add half of the milk-molasses mixture, mixing until just blended. Repeat this process with the remaining ingredients, being careful not to overmix.
Step 7
Using a trigger-style ice cream scoop or ladle, fill each cupcake liner about ¾-full with batter. Place the muffin tins in the preheated oven and bake for 15 to 20 minutes, or until the tops spring back when gently pressed and a skewer inserted into the center comes out clean.
Step 8
Let the cupcakes cool in the pan for 5 minutes, then carefully transfer them to a wire cooling rack to cool completely before decorating.
Step 9
Dust the completely cooled cupcakes with Redpath® Icing Sugar using a fine-mesh sieve, or frost them with cream cheese frosting using a piping bag as desired and garnish with a gingerbread cookie.
Step 10
Store unfrosted cupcakes in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months. Store frosted cupcakes in an airtight container in the fridge for up to 5 days. Allow refrigerated cupcakes to come to room temperature before consuming as the butter in them hardens when chilled and the texture of the cupcake will be firm if eaten cold.
