Caramel Gingerbread Cupcakes Recipes

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GINGERBREAD CUPCAKES



Gingerbread Cupcakes image

The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For an extra-special presentation, add candied ginger as a garnish. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1 dozen.

Number Of Ingredients 21

1/2 cup butter, softened
1/2 cup packed brown sugar
1 large egg
1/2 cup water
1/2 cup molasses
1-1/3 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
MAPLE FROSTING:
1/3 cup butter, softened
1 ounce cream cheese, softened
1/4 cup packed brown sugar
Dash salt
1/4 cup maple syrup
1/4 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 325 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 293mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.

CARAMEL GINGERBREAD CUPCAKES



Caramel Gingerbread Cupcakes image

One night, my niece and I put our heads together to come up a with a fabulous cupcake. We combined our favorite gingerbread cookie recipe and our favorite cupcake recipe, then enhanced the cupcakes with caramel frosting and a drizzle of caramel ice cream topping. Our guests reached for seconds and thirds until nothing was left but a delicious memory and a stellar recipe to share. -Delaine Smith, Barrie, Ontario

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 10 cupcakes.

Number Of Ingredients 21

1-1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 large egg
1/2 cup 2% milk
1/3 cup canola oil
1/4 cup molasses
1 teaspoon vanilla extract
1/2 teaspoon caramel extract
FROSTING:
2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon caramel extract
2 to 3 tablespoons 2% milk
Caramel sundae syrup

Steps:

  • Preheat oven to 350°. Line 10 muffin cups with paper liners., Whisk together first nine ingredients. In another bowl, whisk together egg, milk, oil, molasses and extracts. Add to flour mixture; stir just until moistened., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks; cool completely., For frosting, beat confectioners' sugar, butter, extract and enough milk to reach desired consistency. Spread over cupcakes. Drizzle with caramel syrup before serving.

Nutrition Facts : Calories 390 calories, Fat 13g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 212mg sodium, Carbohydrate 66g carbohydrate (51g sugars, Fiber 1g fiber), Protein 3g protein.

CARAMEL GINGERBREAD CUPCAKES



Caramel Gingerbread Cupcakes image

Yummy fall recipe! You could use a ginger extract instead of the grated ginger in this recipe, just a few drips. I got this out of a magazine called EAT but modified it. The original called for ice cream instead of icing but it was way too messy for my 2 year old. If you do want to use the ice cream: instead of icing you need a 1/2 gallon vanilla ice cream, softened. Combine it with the ginger in a bow. Line a 13x9 baking dish with plastic wrap and spread the ice cream mixture over the plastic wrap, sprinkle with toffee bits pressing lightly into ice cream. Cover and freeze at least 4 hours.

Provided by Kristiina

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8

1 (8 ounce) container vanilla frosting, at room temp
2 -3 teaspoons grated fresh ginger or 1/2-1 teaspoon ground ginger
1/2-3/4 cup English toffee bits
1 (14 ounce) package gingerbread mix
1 1/4 cups lukewarm water
1 egg
1 (12 ounce) jar caramel ice cream topping
6 gingerbread cookies, broken in half

Steps:

  • Preheat oven to 350°F; grease or line 12 muffin cups and set aside.
  • Prepare gingerbread mix according to package directions, using lukewarm water and egg. Divide batter evenly among muffin cups.
  • Bake for 18-20 minutes or until a wooden toothpick inserted comes out clean.
  • Let cool completely, mix together vanilla frosting and ginger.
  • When cupcakes are cool, frost with frosting and sprinkle with toffee baking bits.
  • Just before serving heat up caramel sauce in saucepan. Place half of gingerbread cookie on top each cupcake and drizzle with caramel sauce.

Nutrition Facts : Calories 306.5, Fat 8.1, SaturatedFat 1.9, Cholesterol 17.9, Sodium 364.6, Carbohydrate 57.5, Fiber 0.8, Sugar 27.5, Protein 2.5

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