Ginger Bread Cup Cakes

Maggie May Schill


I wanted to make a Christmas-like cupcake. I was gonna make a peppermint cupcake, but I'm already making a peppermint cheese cake for Christmas day. Don't want a peppermint over-load!!!!

I decided to make a gingerbread like cupcake... or at least a cup cake that tastes like ginger bread. :-D



★★★★★ 1 vote

15 Min
20 Min


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2 c
cake flour, sifted
1/2 c
3/4 c
brown sugar
1 tsp
baking soda
1/2 tsp
1/4 tsp
2 Tbsp
ground ginger
1/4 tsp
ground clove
1/4 tsp
ground coriander
3/4 tsp
8 Tbsp
unsalted butter, softened
3/4 c
butter milk


16 oz
cream cheese, softened
1/2 c
unsalted butter, softened
3 1/2 c
confectioner's sugar
2 1/2 tsp
pure vanilla extract

How to Make Ginger Bread Cup Cakes


  • 1To make the frosting:
    Beat butter and cream cheese together until really fluffy. Gradually add powdered sugar. Mix in flavoring until completely incorporated. Set aside.
  • 2preheat oven to: 350'F
  • 3line cupcake pan with cupcake liners or spray with a non-stick spray.
  • 4In a large mixing bowl sift together all dry ingredients, except for sugar.
  • 5In another large mixing bowl cream together flour and sugar.

    In a measuring cup pour out butter milk. Add vanilla extract to butter milk in the measuring cup.
  • 6Add one egg in at a time to butter sugar mixture, beating completely before adding the next egg.
  • 7Gradually add flour and butter milk to egg mixture, alternating between the butter milk and the flour mixture until all is completely incorporated.
  • 8Pour out into baking cups. DO NOT tap, or stir. You don't want the batter to lose any air.
  • 9bake for 21 minutes or until a tooth pick comes out clean.

    Cool completely on wire wrack.
  • 10Frost or pipe on cream cheese frosting.

    I chose to garnish the cakes with a caramel drizzle and walnuts.


Printable Recipe Card

About Ginger Bread Cup Cakes

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids

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