Real Recipes From Real Home Cooks ®

ginger bread cup cakes

(1 rating)
Recipe by
Maggie May Schill
Jacksonville, FL

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 YAY~~~

(1 rating)
yield 24 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For ginger bread cup cakes

  • 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
  • 3
  • 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

  • 1
    To make the frosting: Beat butter and cream cheese together until really fluffy. Gradually add powdered sugar. Mix in flavoring until completely incorporated. Set aside.
  • 2
    preheat oven to: 350'F
  • 3
    line cupcake pan with cupcake liners or spray with a non-stick spray.
  • 4
    In a large mixing bowl sift together all dry ingredients, except for sugar.
  • 5
    In 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.
  • 6
    Add one egg in at a time to butter sugar mixture, beating completely before adding the next egg.
  • 7
    Gradually add flour and butter milk to egg mixture, alternating between the butter milk and the flour mixture until all is completely incorporated.
  • 8
    Pour out into baking cups. DO NOT tap, or stir. You don't want the batter to lose any air.
  • 9
    bake for 21 minutes or until a tooth pick comes out clean. Cool completely on wire wrack.
  • 10
    Frost or pipe on cream cheese frosting. I chose to garnish the cakes with a caramel drizzle and walnuts. ENJOY