Gingerbread Cupcakes

This is a recipe I found a few years ago on Pinterest. I follow all steps but usually tweak it into my own, (i.e.: frosting type, sugar amounts). I'll do everyone the favor and convert the measurements. Enjoy. :)

Gingerbread Cupcakes (makes 24)
  • 3 cups cake flour
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 cups brown sugar
  • 2 sticks (225g) butter (at room temperature)
  • 1 cup milk (at room temperature)
  • 4 extra-large eggs
  • 2 tsp baking powder
  • a pinch of salt

  • Heat your oven to 360°F/180°C
  • Set out two 12-cup cupcake tins with cupcake liners.
  • In a big mixing bowl, cream the butter until it is smooth.
  • Add the sugar gradually and beat until the mixture is fluffy and light in color.
  • Add the eggs, one at a time, beating after each one.
  • Add the dry ingredients (including the spices) in three parts, alternating with the milk.
  • Spoon the batter into the cupcake liners! Each one should be about 3/4 full.
  • Bake for 20 minutes (or until a cake tester comes out clean).
  • Ice your cupcakes with vanilla buttercream, and top with chocolate ganache and candy canes.
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