Description
This gingerbread cupcake recipe with Vanilla Snowcap Swirl is an easy, impressive dessert perfect for creating special holiday memories. It offers a signature spicy-sweet flavor with a tender crumb and fluffy frosting.
Ingredients
- 2 cups all-purpose flour
- 0.5 cup dark, unsulphured molasses
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 cup light brown sugar, packed
- 0.25 cup granulated sugar
- 0.5 cup (113g) unsalted butter, room temperature (or salted butter, reduce added salt by 0.25 teaspoon)
- 2 large eggs
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup (120ml) buttermilk (or 0.5 cup milk with 0.5 tablespoon lemon juice or white vinegar, let sit 5 minutes)
- 1 teaspoon vanilla extract
- 0.5 cup (113g) unsalted butter, room temperature (for Vanilla Snowcap Swirl)
- 2–3 cups (240-360g) powdered sugar, sifted (for Vanilla Snowcap Swirl)
- 1–3 tablespoons milk or heavy cream (for Vanilla Snowcap Swirl)
- 1 teaspoon vanilla extract (for Vanilla Snowcap Swirl)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, baking soda, and salt.
- Cream Butter and Sugars: In a large mixing bowl, cream together the room temperature butter, light brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl.
- Add Eggs, Molasses, and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the molasses and vanilla extract until well combined.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients mixture to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined; do not overmix.
- Fill Liners and Bake: Fill each cupcake liner about two-thirds full with batter. Bake for 18-22 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting Base: In a clean large bowl, beat the room temperature butter with an electric mixer until creamy and pale (about 2 minutes).
- Mix Frosting Ingredients: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated. Add the vanilla extract and 1 tablespoon of milk or cream.
- Whip Frosting: Increase speed to medium-high and beat for 3-5 minutes until the frosting is light, fluffy, and spreadable. Add more milk, one teaspoon at a time, if needed to reach your desired consistency.
Notes
Use good quality molasses for deep flavor. For a lighter cupcake, substitute up to half the butter with unsweetened applesauce. To make gluten-free, substitute a 1:1 gluten-free flour blend for all-purpose flour. Do not overmix batter to prevent sinking or tough cupcakes. Overbaking causes dry cupcakes; check for doneness at 18 minutes. Ensure butter is at room temperature and sift powdered sugar for smooth frosting. For mini cupcakes, reduce baking time to 10-15 minutes. For a sheet cake, pour batter into a greased 9×13 inch baking dish and bake for 25-30 minutes.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 calories
- Sugar: 40 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Gingerbread, Cupcakes, Holiday, Dessert, Baking, Easy, Vanilla, Molasses, Spicy-Sweet, Family-Friendly