Gingerbread Cupcakes with Creamy Cinnamon Frosting: A Festive Treat You’ll Love
Indulge in the warm and spicy flavors of these Gingerbread Cupcakes with Creamy Cinnamon Frosting, a perfect holiday treat that combines the rich, molasses-infused cake with a luscious, cinnamon-flavored frosting. These cupcakes are sure to be a hit at your next festive gathering or whenever you need a bit of holiday cheer.
Why You’ll Love This Recipe
These gingerbread cupcakes are the epitome of holiday comfort. With hints of ginger, clove, and cinnamon, they bring together all the traditional flavors of gingerbread in a delightful cupcake form. The creamy cinnamon frosting adds a smooth and festive finish to these already delicious treats. Perfect for holiday parties, Christmas celebrations, or a cozy day indoors, these cupcakes are both nostalgic and novel.
Another reason to love these cupcakes is their versatility. Whether you’re an experienced baker or a beginner, the straightforward recipe with clear instructions makes it accessible for all skill levels. Plus, they offer the perfect opportunity to get creative with festive decorations.
Context/Background
Gingerbread has a storied history that dates back to ancient Greece and Egypt, where it was used for ceremonial purposes. The modern version as we know it, particularly popular in Europe, often features a robust flavor profile dominated by ginger and molasses. Converting this age-old tradition into cupcake form allows for a playful twist on a classic. The addition of cinnamon frosting further enhances the spice blend, honoring the rich traditions of gingerbread while giving it a contemporary edge.
Recipe Details
Serves: 12
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup molasses
- 1 large egg
- 2/3 cup hot water
- 1 cup butter, softened (for frosting)
- 4 cups powdered sugar, sifted (for frosting)
- 1 teaspoon cinnamon (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2-4 tablespoons milk (for frosting)
Directions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the molasses and egg, mixing well to combine.
- Gradually add the dry ingredients to the wet mixture, alternating with the hot water, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely on a wire rack before frosting.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and cinnamon, beating until combined. Add the vanilla extract and enough milk to reach your desired consistency. Frost the cooled cupcakes and enjoy!
Tips for Perfect Gingerbread Cupcakes
- Always measure your flour correctly by spooning it into the measuring cup and leveling it off instead of scooping directly from the bag.
- Ensure that your butter is at room temperature for both the batter and frosting; this will ensure a smooth, even texture.
- Use fresh spices to ensure the richest flavor in your cupcakes.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
Serving Suggestions
These gingerbread cupcakes are perfect on their own but also pair well with a warm cup of spiced cider or hot chocolate. Add a sprinkle of cinnamon on top of the frosting for an extra festive touch. Serve them on a decorative holiday platter to impress your guests.
Storage and Leftovers
Your gingerbread cupcakes can be stored in an airtight container at room temperature for up to two days. For longer storage, place them in the refrigerator for up to a week, bringing them to room temperature before serving. The cupcakes can also be frozen, without frosting, for up to three months.
Final Thoughts
These Gingerbread Cupcakes with Creamy Cinnamon Frosting encapsulate the spirit of the holiday season in every bite. Whether you’re sharing them at a holiday gathering or enjoying them with family at home, they’re sure to bring joy and festive warmth to your table. Give them a try and embrace the delightful spice and sweetness they offer.
Recipe Notes
- For a dairy-free version, replace the butter with a dairy-free alternative and use a plant-based milk for the frosting.
- Add a splash of orange zest to the batter for a citrus twist.
- You can adjust the spice levels according to taste; increase the cinnamon or ginger if you prefer a spicier cupcake.