Served alongside the Easy Peasy Rum Cake at our holiday movie night in December, I discovered this gingerbread cupcake recipe when I was trying to figure out how to flesh out the holiday flavor offerings (gotta have chocolate, peppermint, ginger bread, egg nog, etc!). Thankfully, Sally’s Baking Addiction had posted this recipe the exact day I went searching.
I had never previously tried one of her recipes, but I have a lot of faith in my fellow food bloggers – and I was not disappointed after a few minor tweaks.
Moist, flavorful, indulgent – just perfect.
This holiday mug army was stationed behind the cupcakes, a cute addition to the table and useful receptacles we used to serve hot chocolate and homemade apple cider. Yum!
I sent Brie to the store to grab “some cute little gingerbread people,” and she came home with what was labeled “Ginger Family.” Not gingerBREAD family – just Ginger Family. Amused me perhaps a little too much.
If you top your cupcakes with cookies, make sure to place them immediately before serving – otherwise they start to get moist and stale overnight.
Hope you enjoy these as much as we did!
- 1 stick unsalted butter
- ½ cup brown sugar
- 1 egg
- ½ cup milk
- ½ cup molasses
- 1 teaspoon vanilla extract
- 1⅓ cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- ½ teaspoon ground allspice
- Preheat oven to 350
- Break out your cutest cupcake liners and pre-place about 16 of them in your muffin pans.
- Bring egg to room temperature by submerging in warm water for about 5 minutes or until it is no longer cool to the touch (you can also leave the egg out overnight in advance, if you're a good planner type).
- Bring milk to room temperature by liiiightly nuking in the microwave until tepid/lukewarm (NOT hot).
- Cream butter and sugar together in a large bowl for about 5 minutes.
- Beat in egg until fully combined.
- Add in milk, molasses, and vanilla and beat for about a minute (the result will be kind of chunky, but don't you worry!)
- In a clean, medium bowl, whisk together dry ingredients.
- Mix ⅓ of dry ingredients into wet ingredients until just combined. Repeat with next third and mix again. Repeat with final third until just combined.
- Fill your cupcake liners about ½ - ⅔ of the way full.
- Bake for about 20 minutes or until a tester comes out clean.
- Allow to cool, then top with some fabulous frosting (recipe below)
- ½ stick unsalted butter
- 8 oz. softened cream cheese
- 3 cups powdered sugar
- 1 teaspoon heavy cream
- 1 teaspoon vanilla extract
- Mix together butter and cream cheese until well combined.
- Add sugar and teaspoon heavy cream and beat for about 2 minutes.
- Beat in vanilla extract.
- If too thin, add additional powdered sugar ¼ cup at a time.
- If too thick, add additional teaspoon of heavy cream.
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.