Ready or not Christmas is coming! What better way to welcome the Christmas season than with a batch of these festive Gingerbread Cupcakes.I’m not sure what the best part about making these Gingerbread Cupcakes were. The amazing aroma that filled my kitchen or the delicious flavor that filled my mouth.
Gingerbread is definitely one scent that will put anyone in the the Christmas spirit. Even the grinchiest grinch might have trouble resisting a little Christmasy smile. One bite and their heart will be flowing with Christmas joy.
These cupcakes were actually made for a friend of mine. She was having a little Christmas party with a group of high school friends and asked if I could bake these for her. I’m so glad that I made extra because we couldn’t resist doing a
little lot of taste testing.
This Gingerbread Cupcake Recipe has a similar texture to Red Velvet Cupcakes. Tender, moist and equally as delicious but with warm gingerbread spices instead of the light cocoa flavor of Red Velvet.
When you make a cupcake that’s as delicious as this one it’s equally important to give it a proper topping. The Caramel Cream Cheese Frosting couldn’t have been a more perfect companion. Smooth, creamy and just the right amount of sweetness.
Since these cupcakes were headed to a party I wanted to make sure I dressed them for the occasion. I figured that the perfect outfit would be a little Gingerbread man cookie nestled on top with a little sprig of rosemary. Finally, I finished it off with a little sprinkle of powdered sugar. They were festive, fun and ready to party!
What better way to welcome the Christmas season than with a batch of these festive Gingerbread Cupcakes.
- 3 1/4 Cups All-purpose flour
- 1 Tablespoon Baking Powder
- 2 teaspoons Ground ginger
- 1 1/2 teaspoons Ground Cinnamon
- 3/4 teaspoon Ground nutmeg
- 3/4 teaspoon Ground cloves
- 1/4 teaspoon Salt
- 1 1/2 Cups Hot Water
- 1 Tablespoon Baking soda
- 1 Stick Unsalted Butter
- 1/2 Cup Vegetable oil
- 1 Cup Brown Sugar ,packed
- 1 1/3 Cups Molasses
- 3 Large Eggs ,room temperature
- 1 ,8 ounce package Cream Cheese ,softened
- 2 Sticks Unsalted butter ,softened
- 3 Cups Confectioner Sugar ,+ more if frosting is too runny.
- 1/4 Cup Caramel Sauce ,homemade or store bought
Preheat oven to 350 Degrees F. Line standard cupcake tin with cupcake liners. I ended up with about 33 cupcakes from this recipe. Set aside
In a medium bowl combine, flour, baking powder,ginger, cinnamon, nutmeg, cloves and salt. Whisk to mix together and set aside.
In a small bowl mix hot water and baking soda. Set aside.
In a large bowl mix, brown sugar, butter and vegetable oil together with a hand mixer until light and fluffy.
Beat in molasses until well combined.
Add baking soda/water mixture alternating with dry ingredients until well combined.
Mix in eggs one at a time until well combined .
Fill each cupcake liner with about 1/4 cup of the batter. Place in the middle rack of preheated oven and bake for about 18-20 minutes.
In a large bowl mix cream cheese and butter until smooth and creamy. Add Confectioner sugar a little at a time and beat until well blended.
Mix in caramel sauce until well combined.
Top each cooled cupcake with frosting.
Decorate with a gingerbread man, sprig of rosemary, and a drizzle of caramel sauce. Dust with a sprinkle of confectioner sugar if desired.
For the Caramel Cream Cheese Frosting I made my Homemade Salted Caramel Sauce and used about a 1/4 Cup of it in the frosting and drizzled more on the cupcakes.
*Make sure your Caramel is completely cooled before adding to frosting.
*Add more confectioner sugar to frosting as needed if it seems too runny.
For the Gingerbread men I made my gingerbread cookie recipe. You can also buy mini gingerbread men pre-made.
Links for Caramel Sauce recipe and Gingerbread cookie recipe are in the recipe directions.
Recipe adapted from Half Bake Harvest.
Spread a little Christmas joy this year with a batch of Gingerbread Cupcakes!