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Gingerbread Cupcakes
Recipe Summary
Yield: Makes 10
Ingredients
Ingredient Checklist
2 teaspoons baking soda
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter, room temperature
2/3 cup packed dark-brown sugar
1 cup unsulphured molasses
2 large eggs, room temperature, lightly beaten
1 recipe Butter Glaze for Gingerbread Cupcakes
1 recipe Chocolate Glaze for Gingerbread Cupcakes
1 recipe Meringue Buttercream for Gingerbread Cupcakes
Cook's Notes
Use large cupcake papers and two jumbo muffin tins to bake these cupcakes.
Gallery
Gingerbread Cupcakes
Recipe Summary
Yield: Makes 10
Gallery
Gingerbread Cupcakes
Gingerbread Cupcakes
Gingerbread Cupcakes
Recipe Summary
Yield: Makes 10
Recipe Summary
Yield: Makes 10
Yield: Makes 10
Makes 10
Ingredients
Ingredients
- 2 teaspoons baking soda
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2/3 cup packed dark-brown sugar
- 1 cup unsulphured molasses
- 2 large eggs, room temperature, lightly beaten
- 1 recipe Butter Glaze for Gingerbread Cupcakes
- 1 recipe Chocolate Glaze for Gingerbread Cupcakes
- 1 recipe Meringue Buttercream for Gingerbread Cupcakes
Directions
Heat oven to 350 degrees. Line 10 jumbo muffin tins with paper baking cups, and set aside. In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
In an electric mixer fitted with the paddle attachment, cream the butter until light. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs.
Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating.
Cook's Notes
Use large cupcake papers and two jumbo muffin tins to bake these cupcakes.
Cook’s Notes
Use large cupcake papers and two jumbo muffin tins to bake these cupcakes.
Reviews (4)
Add Rating & Review
140 Ratings
5 star values:
22
4 star values:
29
3 star values:
54
2 star values:
23
1 star values:
12
Reviews (4)
Add Rating & Review
140 Ratings
5 star values:
22
4 star values:
29
3 star values:
54
2 star values:
23
1 star values:
12
Add Rating & Review
140 Ratings
5 star values:
22
4 star values:
29
3 star values:
54
2 star values:
23
1 star values:
12
140 Ratings
5 star values:
22
4 star values:
29
3 star values:
54
2 star values:
23
1 star values:
12
140 Ratings
5 star values:
22
4 star values:
29
3 star values:
54
2 star values:
23
1 star values:
12
- 5 star values:
- 22
- 4 star values:
- 29
- 3 star values:
- 54
- 2 star values:
- 23
- 1 star values:
- 12
Martha Stewart Member
Rating: Unrated
12/15/2011
Instead of using large muffin tins, I used a regular muffin tray and baked for 18-20 minutes (until toothpick came out clean) They were perfect! No pits in the middle like others had with the larger ones. A perfect dome top :) Made about 18 muffins.
Martha Stewart Member
Rating: Unrated
12/11/2011
This is a great recipe! I changed the water out but it turned out amazing.
Martha Stewart Member
Rating: Unrated
02/20/2011
I'm terribly disappointed. While they taste terrific, they aren't presentable at all. They have a HUGE pit in the middle of them. Too much baking powder/soda? I'm not sure! But they suck.
Martha Stewart Member
Rating: Unrated
12/22/2010
The flavor of these cupcakes are divine! The texture is perfect! I have made 3 batches today and the only problem I have is the sinking centers :( Any ideas as to why would be great! I'm making cakeballs out of the ones I can't use...yummy!
Martha Stewart Member
Rating: Unrated
12/15/2011
Instead of using large muffin tins, I used a regular muffin tray and baked for 18-20 minutes (until toothpick came out clean) They were perfect! No pits in the middle like others had with the larger ones. A perfect dome top :) Made about 18 muffins.
Rating: Unrated
Rating: Unrated
12/11/2011
This is a great recipe! I changed the water out but it turned out amazing.
Rating: Unrated
02/20/2011
I'm terribly disappointed. While they taste terrific, they aren't presentable at all. They have a HUGE pit in the middle of them. Too much baking powder/soda? I'm not sure! But they suck.
Rating: Unrated
12/22/2010
The flavor of these cupcakes are divine! The texture is perfect! I have made 3 batches today and the only problem I have is the sinking centers :( Any ideas as to why would be great! I'm making cakeballs out of the ones I can't use...yummy!
All Reviews for Gingerbread Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Gingerbread Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
