Gingerbread Cupcakes
Total Time
2 hours 15 minutes
Prep Time
2 hours
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(9)
Ingredients
12 cupcakes
- Gingerbread Cookies*
- 2 1/4 cups (280g) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 2 heaping tsp ground ginger
- 1 tsp cinnamon
- Pinch of salt
- 1/4 cup (90g) unsulfured molasses
- 1 large egg
- 1/2 cup (110g) unsalted butter, room temperature
- 3/4 cup (150g) light brown sugar, packed
- Royal Icing
- 2 cups (240g) powdered sugar
- 2 tbsp meringue powder
- 2–3 tbsp milk
- Gingerbread Cupcakes
- 1 1/2 cups + 2 tbsp (205g) all-purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/3 cup (125g) unsulfured molasses
- 1/2 cup (120ml) buttermilk*
- 1/2 cup (100g) packed dark brown sugar
- 1/2 cup (110g) unsalted butter, room temp
- 2 large eggs
- 1 tsp vanilla extract
- Cream Cheese Frosting
- 8 oz Philadelphia full fat cream cheese, room temp
- 1/2 cup (100g) unsalted butter, room temp
- 4 cups (450g) powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of salt
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Preparation
Chef’s notes
GINGERBREAD COOKIES – The cookies on top are totally optional. This recipe also makes plenty of dough so I recommend using half of the batch for the mini cookies and the other half for regular sized cookies. If making regular sized cookies, roll out the dough a little bit thicker than you would for the small ones. Keep it in the fridge for a week or in the freezer for up to a month.
BUTTERMILK – You can also make your own by mixing together 1/2 cup of whole milk with 1/2 teaspoon of white or AC vinegar. Let it sit for 5-10 minutes to curdle.