Gingerbread usually makes its popular appearance during the holidays. Everyone decorates a
gingerbread house, so I thought, why not a cupcake? Today I’m going to show you how
to make a festive gingerbread cupcake that’s super cute, but also dee doublicious. Before
we start, follow me on instagram at Honeysucklecatering and on snapchat at honeysucklebee to see my
recipe testing adventures.
First I’ll start with my dry ingredients. In a bowl, I’ll Combine 1½ cups flour,
1 tsp baking soda, 2 tsp ground cinnamon, 2 tsp ginger, ¼ tsp cloves, ¼ nutmeg, and
½ tsp kosher salt. I’ll whisk them all together and set the mixture aside.
Now for the wet ingredients. In my mixer’s bowl, I’ll beat ½ cup butter at room temp
with ½ cup packed brown sugar until it’s light and fluffy. Now, I’ll beat in 1 egg,
then pour in ½ cup molasses and ½ cup water. The molasses will give it that dark color,
while balancing the spice with the sweetness. Finally, i”ll add my dry ingredients into
the bowl and mix everything until it combines. This is a great time to preheat my oven to
350ºF.
I’ll fill my cupcake pan with liners then add the batter about ⅔ of the way up. Once
the oven is ready, I'll bake the cupcakes for 15-17 minutes or until they come out clean
when tested with a toothpick. I’ll let them cool completely while I work on my cream cheese
frosting. A cream cheese frosting would pair perfectly
with these Gingerbread cupcakes. First, in mymixing bowl, I’ll add 1 pack of cream
cheese - 8 oz. and ¼ cup of and mix it on medium speed until it's nice and fluffy. Then
add the vanilla extract and continue beating it for another minute. Slowly add the pinch
of salt and gradually (bit by bit) the powdered sugar, and continue beating it until everything's
mixed together.
Once my cupcakes have completely cooled, I’ll pipe them with my cream cheese frosting. Feel
free to double the frosting recipe if you like a lot of frosting on your cupcakes - it
goes pretty fast! Now, to add a decorative touch: I’ll take this black frosting pen
and draw a line around the frosting. Now, I’ll take my silver sprinkles and place
them around the string about an inch or so apart. Finally, i’m using mini m&m’s and
will put them right below the silver sprinkles, sideways into the frosting. I’ll take a
yellow m&m and put it on top and voila! Can you tell what this looks like? They’re Holiday
Lights! Check out my festive and colorful cupcake! How cute are these? Too cute to eat.
Yah right---not for me… Let’s give it a try! :)
The cupcake is moist and light, full of those cozy winter spices that I love, and that creamy
tangy cream cheese frosting is the perfect complement. Each bite also has a bit of chocolate
from the m&m lights. Tis the season. I hope you enjoy this recipe and be sure to tag me
in your photo if you give it a try! Happy Holidays! Byeee!