Gingerbread Cupcakes: My Favorite Holiday Treat

What is my favorite thing about the holiday season? Baking and smelling gingerbread! The warm spices let you know the holiday season is here and fill your kitchen with an irresistible smell.

Thus, what is better than a gingerbread cookie? A gingerbread cupcake! Below is my favorite recipe:

GINGERBREAD CUPCAKES:

Makes 18 standard size cupcakes (or 38 mini cupcakes)

Oven: 350 degrees F.

-In a mixer, with the paddle attachment cream: 5 Tablespoons of unsalted butter with 1/2 cup brown sugar until light and fluffy.

-Add, while mixing on slow: 1/2 cup molasses.

-Lightly whisk together: 2 eggs and 1 teaspoon vanilla. Add to the butter-sugar mixture. *Make sure you scrape the batter very well after adding the eggs!

-Sift together: 1 1/4 cup flour, 1 tablespoon unsweetened cocoa powder, 1 teaspoon ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon all-spice, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt. Add, very slowly, to the batter. Mix until just combined.

-Dissolve 1 teaspoon baking soda in 1/2 cup whole (or 2%) milk. Add to the batter and mix until just combined.

-Scoop into cupcake/muffin tins. Bake for 12-15 minutes. *Use this recipe for sweet loaves, too! Gingerbread bread makes a delicious treat!

-Let cool!

Now, with so many frosting choices, which one do you pick? Gingerbread complements so many flavors. The most popular are: chocolate, vanilla and coffee.

I love making an espress buttercream to top my gingerbread cupcakes. Or a cream cheese icing with a drizzle of caramel. Just want something simple? Try a vanilla-based frosting for a sweet delight.

Happy Baking! -SC