Gingerbread cupcakes

Name: Gingerbread cupcakes
Cuisine: American
Ingredients: 2 1/4 cups (280g) all-purpose flour, spooned and leveled; 1 tsp baking powder; 2 heaping tsp ground ginger; 1 tsp cinnamon; Pinch of salt; 1/4 cup (90g) unsulfured molasses; 1 large egg; 1/2 cup (110g) unsalted butter, room temperature; 3/4 cup (150g) light brown sugar, packed; 2 cups (240g) powdered sugar; 2 tbsp meringue powder; 2–3 tbsp milk; 1 1/2 cups + 2 tbsp (205g) all-purpose flour, spooned and leveled; 1/2 tsp baking soda; 1/2 tsp baking powder; 2 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp salt; 1/3 cup (125g) unsulfured molasses; 1/2 cup (120ml) buttermilk*; 1/2 cup (100g) packed dark brown sugar; 1/2 cup (110g) unsalted butter, room temp; 2 large eggs; 1 tsp vanilla extract; 8 oz Philadelphia full fat cream cheese, room temp; 1/2 cup (100g) unsalted butter, room temp; 4 cups (450g) powdered sugar; 1 tsp vanilla extract

22 steps

Updated at: Thu, 17 Aug 2023 12:00:56 GMT

Ingredients

0 servings

Instructions

Gingerbread cookies

Step 1

Mix together all of your dry ingredients (flour, baking powder, ginger, cinnamon, and salt) and set aside.

Step 2

In a small bowl, lightly beat together the molasses and egg. Set aside.

Step 3

Using an electric mixer, cream together the butter and sugar until pale and fluffy.

Step 4

Mix in your molasses mixture until smooth and then gradually mix in the dry ingredients.

Step 5

Split the dough in half. Roll out each half on two separate sheets of parchment paper that have been lightly floured. Roll to 1/4 inch thick. Lightly flour your rolling pin if the dough is sticking.

Step 6

Stack the rolled out sheets of dough and place on a large baking sheet. Place in the refrigerator to chill while you make the cupcakes

Gingerbead cupcakes

Step 7

Preheat your oven to 350F and line a cupcake tin with 12 cupcake liners.

Step 8

In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and spices) and set aside.

Step 9

In a measuring glass, mix together the buttermilk and molasses. Set aside.

Step 10

With an electric mixer using the paddle attachment, cream together the butter and brown sugar until light and fluffy.

Step 11

Mix in the eggs, one at a time, and then the vanilla.

Step 12

Alternatively mix in half of the dry ingredients, then the entire milk/molasses mixture, then the rest of the dry ingredients.

Step 13

Evenly distribute your batter among the 12 cups, filling them 3/4 of the way. Bake for 15-18 minutes or until a toothpick comes out with a few moist crumbs.

Step 14

Let the cupcakes cool completely before frosting.

Step 15

While the cupcakes cool, check on the cookie dough. If it’s firm to the dough, it’s ready. If it’s still too soft it will need to continue to chill.

Step 16

When ready, stamp our your cookies and place on a baking sheet lined with parchment paper. Bake at 350F for 8-10 minutes, or until they’re evenly darkened.

Royal icing

Step 17

In a large bowl, whisk together the powdered sugar and meringue powder. Mix in 1 tablespoon of milk at a time until you reach a glue-like consistency.

Step 18

Place your icing into a piping bag fitted with a small piping tip to decorate your cookies. The icing will harden when it’s completely dry.