Mini Gingerbread Cupcakes Recipes

GINGERBREAD CUPCAKES

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.

SUGAR 'N SPICE MINI GINGERBREAD MUFFINS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 24-cup mini muffin pans.
• Combine molasses, margarine, white sugar, brown sugar, egg, lemon zest, baking soda, cinnamon, ginger, and cloves in a large bowl. Beat using an electric mixer at medium speed until well mixed. Add flour and sour cream; continue beating until well mixed.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes. Let stand for 5 minutes before removing from the pans.

GHIRARDELLI MINI GINGERBREAD-CHOCOLATE CHIP CUPCAKES WITH MOLASSES BUTTERCREAM

Steps:

• Prepare the Cupcakes: Preheat oven to 350 degrees F. Place flour, crystallized ginger, baking soda, salt, cinnamon, and cloves in a food processor; process until ginger is finely ground, about 1 minute.
• Beat butter, granulated sugar, and brown sugar with a heavy-duty stand mixer fitted with paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Beat in applesauce until blended. Add eggs one at a time, beating just until blended after each addition.
• Stir together hot brewed coffee and molasses in a 2-cup glass measuring cup until blended. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Gently stir in Ghirardelli Semi-Sweet Chocolate Baking Chips.
• Place 48 miniature paper baking cups in four 12-cup miniature muffin pans, and coat cups with cooking spray. Spoon batter into cups, filling almost full.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 12 to 14 minutes. Remove from pan to a wire rack and cool completely, about 30 minutes.
• Prepare the Molasses Buttercream: Beat butter in a large bowl with an electric mixer on medium speed until smooth; beat in molasses and salt until fully incorporated, about 1 minute. Gradually add powdered sugar and 3 tablespoons of the milk; beat until light and fluffy, about 2 minutes. If needed, add remaining 1 tablespoon milk, 1 teaspoon at a time, and beat until desired consistency is reached.
• Prepare the Chocolate Trees: Place 1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips in a small microwaveable bowl, and microwave on medium (50% power) until melted and smooth, 1 to 2 minutes, stirring every 30 seconds. Transfer mixture to a piping bag or heavy-duty zip-top bag with a very small hole snipped in the corner.
• Pipe into small Christmas tree shapes on a parchment paper-lined baking sheet. Chill until set, about 15 minutes; keep chilled until ready to use.
• Pipe or dollop Molasses Buttercream on cupcakes. Garnish with finely chopped crystallized ginger, and top with chocolate Christmas trees.

MINI GINGERBREAD CHEESECAKES RECIPE BY TASTY

Steps:

• Preheat oven to 300˚F (150˚C).
• Place gingersnaps in bottom of each liner, then set aside.
• Beat cream cheese, sugar, and vanilla until fluffy.
• Add eggs one at a time.
• Add in the sour cream, molasses, and spices.
• Pour mixture over gingersnaps.
• Bake for 20 minutes.
• Sprinkle with crushed gingersnaps.
• Enjoy!

KEY LIME GINGER MINI CUPCAKES

Steps:

• Preheat oven to 350 degrees and spray a 24 cup minimuffin pan with spray or butter lightly. Open the bag of crystallized ginger and pop a few in your mouth for "cooking inspiration".
• Combine the first seven ingredients in a large bowl. Next cream the butter and sugar, next adding eggs one at a time. Eat some more crystallized ginger (mmnnnn). Add the lime juice, peel and vanilla extract and blend. The mix will appear curdled. Better eat just a few more pieces of the ginger to fuel your energy stores for the last steps. Then add the dry ingredients and the buttermilk in alternating batches, starting with the flour mix.
• Spoon batter to the top of the cups of the pan and bake 16-18 minutes, or until a toothpick comes out clean. Restrain yourself from "taste testing" half the batch (try to limit to just 4 or 5:), and place them to cool on a rack.
• In the meantime, cream the cream cheese, butter, lime juice and peel, and vanilla until smooth and whisk in the powdered sugar, beating until the frosting is smooth. Lick the whisk clean and use a clean spatula to spread frosting across the tops of the remaining cooled cupcakes. Take the time to dip a clean finger in the frosting every once in awhile, just to make sure it hasn't changed for some unlikely reason. When done frosting, sprinkle what's left of the crystallized ginger on what's left of the cupcakes that actually have frosting and hide until time to serve.
• Makes 72, unless recipe is followed exactly including tasting notes.

MINI GINGERBREAD CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Coat 36 mini muffin cups with cooking spray.
• Prepare the cake mix according to package directions. Divide the batter evenly among the muffin cups. Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 10-12 minutes. Let cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
• Using an electric mixer, beat the cream cheese, sugar and vanilla until smooth and creamy. Frost the cooled cupcakes with the frosting and top with the ginger.
• NOTE:Cupcakes may be baked up to 1 day in advance and kept in a tightly covered container at room temperature. Or they may be baked 2 months in advance and frozen. The frosting may be made up to 2 days in advance and refrigerated, covered. Bring back to room temperature before frosting.