Gingerbread Cupcakes

Moist and flavorful gingerbread cupcakes, topped off with homemade miniature gingerbread cookies.

Gingerbread Cupcake Recipe From bakedbyrachel.com

Can you believe that Christmas is only 5 weeks away?! Insane right? I know that we still need to get through Thanksgiving and believe me … I’m not trying to rush it by because Thanksgiving is great in it’s own ways BUT we’ve got to start thinking about all of the delicious items that can be made for the Christmas season.

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For starters I wanted to try gingerbread cupcakes. Searching around, the few recipes I did come across didn’t seem super special so I opted to stick with the recipe I used for the pumpkin gingerbread trifle. The gingerbread was super soft, moist and absolutely tasty. And because it raised well it seemed like a good option for cupcakes too. Beyond the cupcake, I had planned to do frosting from scratch but in the end I was scary low on butter so I stuck to Duncan Hines white frosting. In a fix, say when you’re out of ingredients, you absolutely cannot beat the handiness of jar frosting. It’s ready to be used without any effort on your part. I don’t always use jar frosting but I do like to have some on hand, just in case or when I want that special taste… because yes, premade frostings do taste different than what you would make at home.

For a playful finish, I made gingerbread cookies – really small gingerbread men. I made two sizes, both of which are smaller than a house key – to give you a bit of perspective. If I had been to the grocery store prior to making these cupcakes I might have┬áseen the cute package of mini cookie cutters which so annoyingly includes a gingerbread man. It’d have saved me a lot of time considering I cut mine out by hand, carefully tracing around tiny paper cutouts with a sharp knife. Hey… I wanted cute cupcakes so it was my own fault but I don’t see making dozens of those anytime soon. Too small but definitely cute as a topping! If you’d like to recreate these cupcakes, I’d highly recommend picking up some mini cookie cutters. You’ll be thankful I didn’t tell you to cut them all out by hand. I also decorated some of the cupcakes with gingerbread men sprinkles which can easily be found at any craft store this time of year.

Gingerbread Cupcake Recipe From bakedbyrachel.com

Yield: roughly 1 dozen cupcakes

Gingerbread Cupcakes

Moist and flavorful gingerbread cupcakes, topped off with homemade miniature gingerbread cookies.

Ingredients:

1 1/2 C flour
1/2 C sugar
1/4 C butter, softened
1/2 C water
1/3 C molasses
1 egg
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves

Directions:

Preheat oven to 325 degrees and prepare a cupcake pan with liners. In a medium bowl, cream butter and sugar together. Add flour, water and molasses. Mix well, always scraping your bowl as needed and prior to any new addition. Add egg, baking soda and spices. Mix until just combined.

Divide batter equally among cupcake liners using a large cookie scoop. They're very handy so if you don't have one, get one or put it on your Christmas list. Something like that is a perfect stocking stuffer for someone who loves to bake! One scoop should fill each cup roughly 3/4 full. Do not fill more than that.

Bake in a 325 degree oven for 18-20 minutes or until a toothpick (or cake tester... another neat stocking stuffer!) inserted comes out clean or with just a few crumbs clinging on. Mini cupcakes should be done around the 12 minute mark.

Decorate with your favorite homemade or jar frosting and top with additional accents if desired.