Gingerbread Cupcakes

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A robust ginger flavored cupcake with a sweet lemon buttercream frosting. Topped with a gingerbread cookie these make a fun presentation for the holidays!

Prep Time15

Cook Time23

Total Time38

Course: Cupcakes, Dessert

Cuisine: American

Keyword: cupcakes, gingerbread

Servings: cupcakes

Calories: 200kcal

Author: Tricia

Ingredients

1 cup unsalted butter, room temperature
1 cup packed brown sugar
2 eggs
1 cup water
1 cup unsulphured molasses
2 ⅔ cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground allspice

Instructions

Preheat oven to 350°F.
In a large bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, mixing until the yolk disappears. Add the water and molasses. The mixture will appear curdled, this is normal. Mix on low 1-2 minutes.
In a medium mixing bowl whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and allspice.
With the mixer set on low speed, add the flour mixture to the creamed butter and molasses a little at a time until combined. Once incorporated, beat on medium for 2 minutes.
Fill paper-lined muffins cups two-thirds full and bake for 20-23 minutes for until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan, then cool on a wire rack. Frost as desired.

Notes

Adapted from a recipe by Nancy Beckman, Taste of Home.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition