Irresistible Spiced Gingerbread Cupcakes That Warm Your Heart
Delight in these Irresistible Spiced Gingerbread Cupcakes, perfect for festive gatherings.
Servings: 12 cupcakes
Calories: 180kcal
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Electric mixer
Ingredients
For the Cupcakes
- 2 cups All-Purpose Flour Use high-quality flour for best results.
- 1 cup Granulated Sugar Adjust based on personal sweetness preference.
- 2 tsp Baking Powder Ensure it’s fresh for maximum effect.
- 2 tsp Ground Ginger Using fresh ginger can enhance flavor.
- 1 tsp Cinnamon Opt for Ceylon cinnamon for richer taste.
- 1/4 tsp Nutmeg Too much can overpower the cupcakes.
- 2 large Eggs Using room-temperature eggs helps incorporate better.
- 1/2 cup Unsalted Butter Make sure it’s softened for easy mixing.
- 1/2 cup Milk Whole milk is ideal; substitute as needed.
- 1 tsp Spiced Gin Extract Adds a unique botanical note.
For the Frosting
- 2 cups Icing Sugar Sift to ensure smooth mixing.
- 2-3 tbsp Water or Lemon Juice Adjust for desired frosting consistency.
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and prepare muffin tins by lining them with cupcake liners or greasing.
- In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, ground ginger, cinnamon, nutmeg, and a pinch of salt.
- In another bowl, beat softened unsalted butter and sugar together until light and fluffy, about 3–4 minutes.
- Add room-temperature eggs one at a time, mixing well, then pour in spiced gin extract.
- Alternately add dry mixture and milk into the butter mixture, mixing just until combined.
- Fill muffin tins about ¾ full with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool in the tin for 10 minutes before transferring to a wire rack and frost with icing sugar mixed with water or lemon juice.
Notes
Enjoy your cupcakes with optional sprinkles of nutmeg or cinnamon on top for an extra festive touch.