Gingerbread Cupcake Recipe | CAKELEGIT
Hi, y'all. New cupcake flavor! Gingerbread cupcakes with cream cheese buttercream frosting. It's the perfect Christmas treat (it tastes absolutely divine). I decided to decorate my cupcake with a red bow and red cupcake liners. I went for more of a simple design (which I LOVE) and It's super easy to make. I hope you enjoyed this video and found it helpful. Let me know what y'all think down below. I love getting feedback from you guys. Please, give me a thumbs up down below.
Love, Cake Legit
Gingerbread Recipe:
1 and 1/2 cup of AP flour
A heaping 1/2 cup of brown sugar
2 eggs
1/2 cup of milk
2 tsp cinnamon
2 tsp ground ginger
A heaping 1/4 cup of molasses
1 tsp baking powder
1/2 tsp baking soda
Bake at 350 degrees Farinheight for 15 minutes. Or until a toothpick comes out clean. ENJOY.
Caramel Gingerbread Christmas Cupcake Recipe! | Cupcake Jemma
This Christmas cupcake has EVERYTHING to get you in the festive mood. A lightly spiced syrup sponge filled with Christmas spice caramel, decorated with boozy brandy buttercream and all topped off that BEST EVER gingerbread recipe that we gave you a couple of weeks ago (link below). You are sure to wow all your friends and family this Christmas with this delicious and really simple recipe. Don't forget to tag us on Instagram using #cupcakejemma we LOVE seeing your photos. For more Christmas and baking fun make sure to follow the gang @cupcakejemma @nikkicoyne @sallydells @danepemberton
For the caramel:
250ml double/heavy cream
250g caster sugar
125ml water
1 Heaped tsp cinnamon
Good pinch of ginger and mixed spice
1/2 tsp vanilla extract
Good pinch of salt
For the sponge:
110g unsalted butter
110g brown sugar
220g golden syrup (or corn syrup)
150ml milk
1 large egg
220g self raising flour
Heaped teaspoon of both ginger and cinnamon
Good pinch of nutmeg, cloves and salt
For the buttercream:
125g soft unsalted butter
330g icing sugar
Zest of 1 orange
2-4 tbsp brandy (or orange juice)
THAT gingerbread recipe:
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Gingerbread Cupcake & Buttercream Recipe
Hi and welcome back to my kitchen. With the evenings drawing in and Christmas just around the corner I thought I would share a recipe that makes me feel Christmasy. I don't know about you but whenever I smell gingerbread it just feels like Christmas!
In this video I give you the recipe for 12 gingerbread cupcakes and a gingerbread buttercream to pipe on the top. I finish off the cupcakes with small fondant gingerbread men.
I hope you love the recipe.
The ingredients you will need to make 12 cupcakes is:
7oz / 200g – Self Raising Flour
7oz / 200g – Butter
7oz / 200g – Brown Sugar
2 eggs
2tsp - Ground Ginger
1tsp - Ground Cinnamon
2tbsp / 40g – Golden Syrup
I bake them on the middle shelf of my oven at 180 degrees, 350 degrees fahrenheit or gas mark 4 for 22 - 24 minutes.
For the buttercream you will need:
18oz/ 500g – Icing Sugar
9oz/ 250g – Butter
1tsp - Ground Ginger
0.5tsp - Ground Cinnamon
2tbsp / 40g – Golden Syrup
➡️If you want to read more about these cupcakes and download the gingerbread man template just click here:
➡️ Plus to watch how to make my Christmas gingerbread house click here:
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Ginger Cupcakes/ Ginger cupcake recipe
INGREDIENTS:
100g Butter
100g Self raising flour
75g Caster sugar
2 Eggs
2 tablespoons Golden syrup
2 teaspoon Ground ginger
1 teaspoon baking powder
For the icing:
150g Icing sugar
2 tablespoons Milk
20g Stem ginger, finely chopped
#gingercupcakes #cupcakesrecipe #stickygingerbuns
Holiday Lights Gingerbread Cupcakes with Cream Cheese Frosting
Bakery vs Homemade MATCHA MOCHI CAKE: Gingerbread Cupcakes with Holiday Lights! Recipe Below.
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Gingerbread usually makes its popular appearance during the holidays. Everyone decorates a gingerbread house, so I thought, why not a cupcake? Today I’m going to show you how to make a festive gingerbread cupcake that’s super cute, but also dee doublicious. Before we start, follow me on instagram and on snapchat at honeysucklebee to see my recipe testing adventures.
Makes 1 Dozen (12 Cupcakes)
First I’ll start with my dry ingredients. In a bowl, I’ll Combine
1½ cups flour,
1 tsp baking soda,
2 tsp ground cinnamon,
2 tsp ginger,
¼ tsp cloves,
¼ nutmeg, and
½ tsp kosher salt.
I’ll whisk them all together and set the mixture aside.
Now for the wet ingredients. In my mixer’s bowl, I’ll beat
½ cup butter at room temp with
½ cup packed brown sugar until it’s light and fluffy.
Now, I’ll beat in
1 egg, then pour in
½ cup molasses and
½ cup water.
The molasses will give it that dark color, while balancing the spice with the sweetness.
Finally, i”ll add my dry ingredients into the bowl and mix everything until it combines.
This is a great time to preheat my oven to 350ºF.
I’ll fill my cupcake pan with liners then add the batter about ⅔ of the way up.
Once the oven is ready, I'll bake the cupcakes for 15-17 minutes or until they come out clean when tested with a toothpick. I’ll let them cool completely while I work on my cream cheese frosting.
A cream cheese frosting would pair perfectly with these Gingerbread cupcakes. First, in mymixing bowl, I’ll add
1 pack of cream cheese - 8 oz. and
¼ cup of and mix it on medium speed until it's nice and fluffy.
Then add the vanilla extract and continue beating it for another minute. Slowly add the pinch of salt and gradually (bit by bit) the powdered sugar, and continue beating it until everything's mixed together.
Once my cupcakes have completely cooled, I’ll pipe them with my cream cheese frosting. Feel free to double the frosting recipe if you like a lot of frosting on your cupcakes - it goes pretty fast! Now, to add a decorative touch: I’ll take this black frosting pen and draw a line around the frosting. Now, I’ll take my silver sprinkles and place them around the string about an inch or so apart.
Finally, i’m using mini m&m’s and will put them right below the silver sprinkles, sideways into the frosting. I’ll take a yellow m&m and put it on top and voila! Can you tell what this looks like? They’re Holiday Lights! Check out my festive and colorful cupcake! How cute are these? Too cute to eat. Yah right---not for me… Let’s give it a try! :)
The cupcake is moist and light, full of those cozy winter spices that I love, and that creamy tangy cream cheese frosting is the perfect complement. Each bite also has a bit of chocolate from the m&m lights. Tis the season. I hope you enjoy this recipe and be sure to tag me in your photo if you give it a try! Happy Holidays! Byeee!
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Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.
© 2015 Honeysuckle Catering. All Rights Reserved. easy recipe by honeysuckle Recipes - Topic
Skip the Gingerbread Men and Make These Gingerbread Cupcakes
These moist and fluffy gingerbread cupcakes are carefully designed to have beautiful domed tops. My recipe is quick (less than an hour) and includes a cinnamon and brown sugar frosting.
Recipe:
Ingredients
Gingerbread Cupcakes
1 ⅓ cup all-purpose flour (167g)
½ cup dark brown sugar 100g)
¼ teaspoons baking soda
¾ teaspoons baking powder
½ teaspoons salt
1 ½ teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/3 cup vegetable or canola oil (78ml)
⅓ cup melted butter (76g)
⅓ cup molasses (use an “unsulphured” molasses, I like Brer Rabbit and Grandma’s brand) (78ml)
1 egg + 1 large egg yolk, room temperature preferred
2 teaspoons vanilla extract
¼ cup very hot or boiling water (60ml)
⅓ cup sour cream (75g)
Frosting (see note)
8 oz cream cheese, softened (226g)
½ cup unsalted butter, softened (113g)
2 Tablespoons light brown sugar, firmly packed
1 ½ teaspoons vanilla bean paste (or substitute 1 ¼ teaspoon vanilla extract)
¼ teaspoon ground cinnamon
3 ½ cups powdered sugar (440g)
Pinch of salt (about scant ⅛ teaspoon)
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Electric mixer (Affiliate Link):
Instructions
00:00 Introduction
For Cupcakes
00:35 Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners.
00:38 In a large mixing bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, and spices (ginger, cinnamon, nutmeg, allspice, cloves).
01:38 Add melted butter and oil and stir well. Batter may be a bit dry, but make sure all of the flour is moistened.
02:29 Add molasses and stir well.
03:05 Stir in egg, egg yolk, and vanilla extract until thoroughly combined.
03:34 Add hot water and stir again until batter is completely combined, then stir in sour cream until batter is uniform (make sure to scrape sides and bottom of the bowl).
04:23 Divide batter evenly into prepared cupcake pan (filling liners approximately ¾ full) and bake in center rack of 350F (175C) oven for 18 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Allow cupcakes to cool in pan for 10-15 minutes before carefully removing to a cooling rack and allowing to cool completely before frosting.
For Frosting
05:25 In a large mixing bowl, combine cream cheese, butter, brown sugar, vanilla bean paste (or vanilla extract) and salt. Use an electric mixer to stir together until smooth, creamy, and well-combined.
06:18 With mixer on low-speed, gradually add powdered sugar until completely incorporated and frosting is smooth and creamy.
06:54 Spread or pipe over cooled cupcakes. I like to use an Ateco 848 or Ateco 846 tip. This frosting makes enough to generously cover each cupcake (as shown in the photos).
Notes
Frosting
This recipe makes a generous amount of frosting. It will cover all of your cupcakes generously (as shown in photos) or will modestly cover 24 cupcakes. If you want only a modest amount of frosting, feel free to cut the frosting in half (or double the cupcake recipe!).
Storing
Store in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 4 days.
Using this recipe for cake
I recommend using my gingerbread cake recipe instead, it is closely related to this one, but designed to be a perfect cake.
Original Recipe
I originally published this recipe in 2016. In 2022, I’ve improved the recipe to be a bit sturdier, softer, and slightly more domed (since some people with the original recipe had mentioned problems with the cupcakes sinking in on themselves). If you’re looking for the original recipe, you can find it here ( but note that I am no longer accepting comments on the original recipe.
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