Gingerbread Cupcake Recipe
In this direct, we’ll cover everything from fixings to tips for victory, guaranteeing you prepare the idealize clump each time.
Equipment
- 1 Mixing bowls
- 1 Electric hand or stand mixer
- 1 Whisk and spatula
- 1 Muffin tin
- 1 Cupcake liners
- 1 Piping bag and frosting tip
Ingredients
For the Cupcakes:
- 1 ½ cups purpose flour
- ½ tbsp baking powder
- ½ tbsp baking soda
- ¼ tbsp salt
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- ¼ tbsp ground nutmeg
- ¼ tbsp ground cloves
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup molasses
- 1 large egg
- ½ cup buttermilk
For the Cream Cheese Frosting:
- 1 cup cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tbsp vanilla extract
- A pinch of salt
Instructions
- Preheat the oven and prepare muffin tinPreheat your oven at 350 ° F (175 ° C).Line a muffin tin with a cupcake liner and set one side.
- Mix dry ingredientsIn a medium bowl, mix flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves together.Set the dry mixture aside.
- Butter and Chinese CreamIn a large bowl, use an electric mixer to defeat soft butter and sugar up to light and fluffy (about 2-3 minutes).
- Add wet ingredientsAdd jaggery and beat until completely join.Mix into the egg until it is joint.
- Mix wet and dry mixtureGently add dry material to the mixture of butter, in turn with buttermilk.Start with dry material and finish, just mix until joint. Avoid overmixing to keep cupcakes lighter and alcoholic.
- Fill and bakeDivide the batsman evenly between the cupcake liner, fill each with about two-thirds.Bake for 18-20 minutes, or until the toothpick inserted into the center is cleaned.Allow the cupcake to cool into the pan for 5 minutes before transferring to a wire rack to cool completely.
- Create Cream Paneer FrostingIn a large bowl, beat the cream cheese and butter up to smooth and creamy.Gently add powder sugar, add a cup at a time, and beat until well until it is combined.Mix in vanilla extracts and a pinch of salt, adjust the stability with more powder sugar or milk if necessary.
- Decorate cupcakeOnce the cup cake cools down completely, use a piping bag with a decorative tip to frost each cupcake.Dust with ground cinnamon, nutmeg, or holiday sprinkles for pair flare.Top with mini gingerbread cookies for a festive touch
Notes
Use room temperature material: Make sure that butter, cream cheese, and eggs are smooth mixes and even at room temperature for baking. Do not overmix: Overmixing the batsman can make Cupcakes dense. Just mix until the material is combined. Completely cooling: Always allow the cupcake to cool down completely before frosting to prevent frosting from melting. Uses with decoration: Use your creativity to customize decorations to match your holiday theme