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Gingerbread Cupcakes with Creamy Cinnamon Frosting

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Gingerbread Cupcakes with Creamy Cinnamon Frosting

Welcome to the sweet aroma of holiday baking! If you’re a fan of gingerbread and looking for a twist on classic holiday treats, you’re in the right place. Our Festive Gingerbread Cupcakes bring together warm spices, rich molasses, and a creamy cinnamon frosting—perfect for those cozy gatherings or special holiday moments. These cupcakes are not only delicious but also visually stunning with adorable mini gingerbread cookie toppers. Read on to learn how to make these delightful cupcakes and bring a festive touch to your holiday table!

Introduction

Gingerbread has long been a holiday staple, celebrated for its cozy, spiced aroma and rich, molasses flavor. Originating from Europe, gingerbread treats have evolved over the centuries, becoming a cherished holiday tradition worldwide. Gingerbread Cupcakes take the classic flavor profile and transform it into a moist, fluffy dessert that pairs perfectly with creamy cinnamon frosting. This recipe captures the essence of the season with spices like cinnamon, ginger, and cloves, making it an irresistible treat for gingerbread lovers. Whether you’re making these cupcakes for a holiday party or a cozy night in, they are sure to bring warmth and joy.

Ingredients for Festive Gingerbread Cupcakes with Whipped Cinnamon Buttercream

Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1/2 cup milk

Cinnamon Frosting

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2-3 tbsp heavy cream

Garnish

  • Mini gingerbread cookies
  • Sprinkle of cinnamon or nutmeg

Note: If you need a dairy-free option, substitute the milk and heavy cream with almond or oat milk. For a vegan option, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) in place of the egg and a dairy-free butter substitute.

How to Make Festive Gingerbread Cupcakes – Step by Step:

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