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Gingerbread Cupcakes for a {Virtual} Holiday Party

 

This gingerbread cupcake is a  moist, delicious spicy cake balanced by creamy brown sugar frosting.

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Gingerbread Cupcakes

‘Tis the season for Gingerbread! I love this time of year with the return of all the seasonal flavors at places like Starbucks and Panera.

It starts with pumpkin…..oh how I love thee! Then we move on to peppermint and gingerbreadthe flavors that trigger all things holiday in side of me! (coming from the girl with not a lick of Christmas decor up in her house yet! ahem)

So when a few of my favorite food bloggers decided we needed to host a virtual holiday party, I of course said “I’ll bring a dessert!” 

I thought what says “Holiday and Warmth” more than gingerbread?……Gingerbread cupcakes maybe?  with a creamy cinnamon brown sugar butter cream topped with a little gingerbread cookie!  yes! that would be it!

Time to make your Santa’s belly jiggle…….this is one gingerbread he’ll be sure to want to catch!

Gingerbread Cupcakes

Yield: 12 cupcakes

Gingerbread Cupcakes

A moist, delicious spicy cake balanced by a creamy cinnamon brown sugar frosting.

Ingredients

  • 1/2 cup canola oil
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 egg, room temp and beaten
  • 1-1/2 cup flour
  • 1/2 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/2 cup boiling water
  • 1/2 tablespoon baking soda
  • 1 recipe cinnamon brown sugar butter cream
  • Cinnamon Brown Sugar Buttercream
  • 1/2 cup butter (softened)
  • 1/4 cup vegetable shortening
  • 1/3 cup dark brown sugar, packed
  • 1 pinch of salt
  • 1/8 tsp vanilla extract
  • 1/2 teaspoon cinnamon
  • 3 cups powdered sugar
  • 1/4 cup heavy whipping cream

Instructions

  1. Preheat oven to 350° and line muffin tins with baking cups.
  2. In mixing bowl, using whisk attachment, combine oil, sugar, and molasses; then add beaten egg until well mixed.
  3. In a medium bowl whisk flour, ginger, cinnamon, salt, and cloves. Whisk into molasses mixture until well combined.
  4. Boil water and remove from heat. Add baking soda and whisk into batter.
  5. Fill baking cups 2/3 full and bake for 25 minutes, or until toothpick comes out clean when inserted. Set aside to cool.
  6. Top with brown sugar butter cream. Garnish with gingerbread man cookie.
  7. Cinnamon Brown Sugar Buttercream
  8. In a large mixing bowl, whisk butter and shortening until fluffy. Add brown sugar, salt, vanilla and cinnamon.
  9. Continue mixing until well blended. Gradually add powdered sugar 1 cup at a time, beating well after each addition. Until you have a very thick gooey mixture.
  10. On the highest speed of your mixer, stream in the heavy whipping cream pouring nice and slow until desired consistency. (you may need more or less cream depending on temperature and humidity)

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Notes:

I piped frosting using a

Snowflake Sprinkles

For gingerbread cookies

 

 

I have been fortunate enough to connect with some really wonderful food bloggers in the last few years, and the one thing we all have in common is a passion for food.  The unfortunate part is, we all live all over the globe, so the best way we can celebrate the holidays together is with a virtual holiday eating extravaganza!  10 of us decided on a Virtual Holiday Brunch Potluck

And guess what?  You are invited!  Be sure to click over to each of these fabulous blogs and check out all the wonderful recipes!

 

The Drink

 Godiva Mudslide Minitini – Kristen from Dine & Dish

 

Main Dishes

 Gingerbread French Toast – Diane from Created by Diane

Asian Fusion Omelette/Frittata – Jeanette from Jeanette’s Healthy Living

Macaroni & Cheese – Naomi from Bakers Royale

 

Side Dishes

Potato Casserole – Julie from The Little Kitchen

Hazelnut Roasted Brussel Sprouts – Carolyn from All Day I Dream About Food

 

Dessert

Gingerbread Pumpkin Trifle with Cranberry Pomegranate Sauce – Sommer from A Spicy Perspective

 Almond Brickle Coffee Cake – Kathy from Cooking On the Side

Gingerbread Cupcakes with Cinnamon Brown Sugar Buttercream – Cheryl from TidyMom

 

Party Favor/Hostess Gift

 Dark Chocolate Bark with Ginger, Pumpkin Seeds and Apricots – Sylvie from Gourmande in the Kitchen

 

Do you have any holiday parties on your schedule? Do you have a favorite dish you like to take?  Share it in the comments or on the TidyMom Facebook page! (you can link with a picture on Facebook)

 

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About TidyMom

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog, TidyMom.net, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+

Comments

  1. 66

    I made these as mini cupcakes and was told by my family that the recipe is definately a keeper!

  2. 67
    Rikki-Dee says:

    I made these for Christmas and a bake sale @ kids’ school. I made the butter cream into a cream cheese frosting.

  3. 68

    How many cupcakes does this recipe make?

  4. 70

    Aghhh! I was all set to make these for my sons birthday party this Saturday and I just realized it doesn’t list how many standard ( not mini) cupcakes this makes. Please help! ( he’ll be so sad and I really don’t want to create extra work for myself). Thanks so much. We are so excited about these.

  5. 71

    Mmmmmm…… absolutely delicious!!

  6. 72

    Hi, did you add the baking soda into the boiling water? or add water and than baking soda to the mixture?

    Let me know !!

    Thank you

    • 73

      “Boil water and remove from heat. Add baking soda and whisk into batter.”

      Boil the water, remove from the heat then add the baking soda and whisk together

  7. 74
    heartwings says:

    Trader Joes has the best gingerbread men with the back dipped in white chocolate. Yummy and a great addition to these cupcakes. A little big for mini’s but still good. My mini cupcakes fell in the middle. OK since it gave room for the gingerbread man’s foot, but wondering why. High altitude? Does it need more flour? Also, for mini’s I cooked 12 minutes. Too long. Should have cooked 8-10 min. Next time I think I’ll use a cream cheese frosting.

  8. 75
    Genevieve BG says:

    I’ve made these a bunch of time and they are AWESOME!! My family and my coworkers are still talking about them. The frosting is delicious and it’s really easy to make it dairy-free, as my boyfriend is allergic to milk proteins. I recommand them to everyone!!

  9. 76

    It’s going to be finish of mine day, however before ending I am reading this great article to improve my knowledge.

  10. 77
    Calien Laure says:

    These sound wonderful! Thank you so much for sharing them. I think I’ll be making them this weekend. :)

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