I love gingerbread; gingerbread cookies, gingerbread houses, and now gingerbread cupcakes!!! I mean who doesn’t love gingerbread around Christmas, right?! These are also SO elegant with the caramel drizzle I just love how they look 🙂
With Christmas coming so soon, everyone’s definitely into quick recipes. Especially when you procrastinated and thought it would be okay to make all the food the day of the party (whaaaat I’ve never done that haha) If you’re especially pressed for time skip making the homemade caramel and used store-bought. Shh no one will notice the difference! However, if you have time and are up for the challenge, try your hand at making the caramel sauce. It’s really not that hard, just requires a bit of time.
I think the flavors of gingerbread and caramel pair especially well. I never would have thought of this combination myself! It’s so different that it actually works somehow, plus incorporates two Christmas-y flavors at the same time! The cupcakes turned out super moist and the frosting was unexpectedly fluffy. I hate frostings that are kind of runny XD This recipe turned out better than I expected and looked wonderful at the same time! I hope you enjoy it!!
- 3 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon nutmeg
- ¾ teaspoon ground cloves
- 1/4 teaspoon salt
- 1 ½ cups hot water
- 1 tablespoon baking soda
- 2 (16 tablespoons) sticks butter softened
- 1 cup packed brown sugar light or dark
- 1 1/3 cups molasses
- 3 eggs at room temperature
- 1 cup granulated sugar
- 2 1/2 (20 tablespoons) sticks butter softened
- 3/4 cup heavy cream
- 16 ounces cream cheese softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- Preheat the oven to 350 degrees F. Line and grease cupcakes pans.
- In a medium bowl combine the flour, baking powder, ginger, cinnamon, nutmeg, cloves and salt. Thoroughly whisk to combine. Set aside.
- In a separate bowl, combine the hot water and baking soda.
- Using an electric mixer, beat together the butter and brown sugar until light and fluffy. Beat in the molasses until completely combined and then add the water/baking soda mixture alternating with the flour mixture until everything is combined. Beat in the eggs, one at a time, until combined.
- Divide the batter evenly among the three prepared cupcake pans, filling about 3/4 full. Bake about 12-15 minutes. Let the cupcakes cool in the pans for 10 minutes and then place on a cooling rack to cool completely before frosting.
- Meanwhile, make the buttercream. In a large saucepan cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat and add 4 tablespoons of butter one by one, whisking until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined. Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Remove from the heat and let cool. Set the caramel aside to cool.
- Using an electric mixer beat together the cream cheese and remaining 2 sticks (16 tablespoons) butter until the mixture is light and fluffy, about two minutes. Add the powdered sugar, vanilla and 1/2 cup of the cooled caramel sauce. Beat another 2-3 minutes or until the frosting is light and fluffy.
- Spread the buttercream evenly over top the cupcakes. Chill in the fridge until ready to serve. Decorate as desired with extra caramel sauce. Enjoy!
Thanks for reading!