GINGERBREAD CUPCAKES
Spiced gingerbread cupcake recipe with tangy, sweet cream cheese frosting. Moist and flavorful, these homemade cupcakes are the perfect treat during the holidays!
Provided by Sally
Categories Cupcakes
Time 3h
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (177°C). Line 12-count muffin pan with cupcake liners. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the milk, molasses, and vanilla on medium speed. Mixture will be piecey and not fully combined. That's ok.
- In a medium bowl, toss the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.
- Fill cupcake liners 2/3 of the way full, no more. Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.
- Prepare cream cheese frosting. Frost cooled cupcakes immediately before serving. Unfrosted cupcakes remain fresh covered tightly at room temperature for 2 days. Store frosted cupcakes in the refrigerator for up to 3-4 days and allow to come to room temperature before serving.
GINGERBREAD CUPCAKES
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
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.
HOLIDAY GINGERBREAD COOKIES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h50m
Yield 12 to 16 cookies
Number Of Ingredients 14
Steps:
- Combine butter, sugar, and molasses together in a standing mixer with the paddle attachment until light and fluffy, about 3 minutes. Meanwhile, whisk together the remaining dry ingredients in a separate bowl.
- Add the dry ingredients to the butter mixture in increments, and continue to beat until thoroughly mixed together.
- Pour the dough out onto the countertop and divide into 4 pieces. Press each piece into a disk and wrap in plastic wrap. Place in the refrigerator and chill for 1 to 2 hours, or up to 3 days.
- Adjust the racks to the center of the oven and preheat to 350 degrees F. Line sheet trays with parchment paper.
- Spread 2 large pieces of parchment paper out and very lightly flour them. Place a disk of dough between the parchment sheets and roll out to 1/4-inch thickness. Repeat with the remaining disks of dough. Rework all scraps into balls and re-chill before reusing. Repeat with all the dough.
- Cut out cookies and place on the parchment-lined sheet trays with an offset spatula, leaving 1-inch between each cookie. Bake the cookies for 10 to 12 minutes. Cool on the sheet tray for 5 minutes, and then transfer to a cooling rack to continue cooling to room temperature before decorating the cookies with Royal Icing.
- Add ingredients to a large bowl. Beat, using a hand mixer, until glossy and stiff, about 5 to 6 minutes. Place in icing bags with fine tips to decorate cookies.
HOLIDAY GINGERBREAD CUPCAKES
With heartwarming molasses, allspice and cinnamon, these cupcakes taste like the holidays! -BugzBunny, Taste of Home Online Community
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 21 cupcakes.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the sugar, oil, egg whites and egg until well blended. Add applesauce and molasses; mix well. In a small bowl, combine the flours, baking soda, ginger, cinnamon, allspice and salt; gradually beat into applesauce mixture until blended., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Just before serving, top each cupcake with 1 tablespoon whipped topping.
Nutrition Facts : Calories 189 calories, Fat 6g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 221mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
GINGERBREAD CUPCAKES WITH CREAM CHEESE FROSTING
A wonderful change of pace for the holiday season. Moist and spicy cake balanced by creamy, soft frosting.
Provided by Kevin Ryan
Categories Desserts Frostings and Icings Cream Cheese
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
- Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
- Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
- Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
- To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 36.8 g, Cholesterol 56.4 mg, Fat 9.6 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 5.8 g, Sodium 184.5 mg, Sugar 23.3 g
HOLIDAY GINGERBREAD
For those of you who may not like the very spicy, dark version so often served during the holidays, this loaf is lighter and very moist. A hint of orange is a wonderful addition, and the cream cheese icing is a perfect complement. It tastes best the next day.
Provided by sessymomma
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch loaf pan or a square baking pan.
- Stir flour, ginger, cinnamon, cloves, and salt together in a bowl.
- Beat sugar and butter in a large bowl until light and fluffy. Dissolve baking soda into applesauce and mix into the creamed butter. Stir in 1 teaspoon orange extract. Add flour mixture and mix batter until smooth. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out just slightly sticky, 40 to 50 minutes. Remove from pan and cool completely on wire rack, about 1 hour.
- Beat cream cheese in a bowl with the electric blender until light and fluffy. Beat in vanilla extract and 1/2 teaspoon orange extract. Add confectioners' sugar gradually and beat until well combined. Spread frosting onto cooled cake.
Nutrition Facts : Calories 548.2 calories, Carbohydrate 85.5 g, Cholesterol 61.3 mg, Fat 21.6 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 13.5 g, Sodium 615 mg, Sugar 65 g
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