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Hey there, holiday bakers!
Are you in the mood for some festive fun? I’ve got a delightful recipe for you today!
These Christmas gingerbread cupcakes are sure to bring the holiday spirit to your kitchen.
With their warm spices and sweet frosting, they’re the perfect treat for gatherings or cozy nights in.
Get ready to spread some cheer with every bite! Let’s dive into the recipe!
Suggestions for Ingredient Substitution
All-purpose flour can be replaced with a gluten-free flour blend for those with gluten sensitivities. Use a 1:1 ratio, but add 1/4 teaspoon of xanthan gum per cup of flour to improve texture. Almond flour or coconut flour can be used for a low-carb option, but reduce the liquid ingredients slightly as these flours absorb more moisture.
Unsalted butter can be substituted with coconut oil for a dairy-free alternative. Use the same amount, but be aware that coconut oil may impart a slight coconut flavor. For a lower-fat option, unsweetened applesauce can replace half of the butter, though this may affect the texture slightly.
Sour cream can be replaced with Greek yogurt for a higher-protein, lower-fat option. Use the same amount and expect a similar tangy flavor. For a dairy-free version, coconut cream or a non-dairy yogurt alternative can be used, though these may slightly alter the flavor profile.
| Preparation Time | 20-30 minutes |
| Cooking Time | 18-19 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3500
- Protein: 20-25 g
- Fat: 150-180 g
- Carbohydrates: 400-450 g
Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 cup firmly packed dark brown sugar
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/3 cup unsalted melted butter
- 1/3 cup vegetable oil or canola oil
- 1/3 cup unsulfured molasses
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/4 cup very hot water
- 1/3 cup sour cream
- 8 ounces softened cream cheese
- 1/2 cup softened unsalted butter
- 2 tablespoons firmly packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1 1/4 teaspoons vanilla extract (or 1 1/2 teaspoons vanilla bean paste)
- Scant 1/8 teaspoon salt
- 3 1/2 cups powdered sugar
Step 1: Prepare the Dry Ingredients
Start by preheating your oven to 350°F (175°C).
In a large mixing bowl, combine 1 1/3 cups of all-purpose flour, 1/2 cup of firmly packed dark brown sugar, 1/4 teaspoon of baking soda, 3/4 teaspoon of baking powder, 1/2 teaspoon of salt, 1 1/2 teaspoons of ground ginger, 1 1/2 teaspoons of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of allspice, and 1/4 teaspoon of ground cloves.
Stir these ingredients until they are well combined, ensuring you break up any clumps of brown sugar as you go.
Step 2: Mix Wet Ingredients with Dry Ingredients
Add 1/3 cup of melted unsalted butter and 1/3 cup of neutral cooking oil (such as vegetable or canola) to the dry ingredients and stir until the mixture is moistened.
Then, incorporate 1/3 cup of unsulfured molasses, stirring until combined.
Switch to an electric mixer to ensure the batter becomes smooth.
Integrate 1 large egg and 1 large egg yolk, followed by 2 teaspoons of vanilla extract, mixing until everything is thoroughly combined.
Step 3: Complete the Batter
Carefully stir in 1/4 cup of very hot (preferably boiling) water into the batter, mixing slowly to avoid splashes.
Next, add 1/3 cup of sour cream and continue mixing until the batter is smooth and uniform.
Step 4: Prepare and Bake the Cupcakes
Line a cupcake pan with paper liners and portion the batter into the liners, filling each about 2/3 to 3/4 full.
Bake in the preheated oven for 18 to 19 minutes, or until a toothpick inserted in the center of a cupcake comes out clean or with a few moist crumbs.
After baking, allow the cupcakes to cool in the pan for 10 to 15 minutes before transferring them to a cooling rack to cool completely.
Step 5: Make the Cream Cheese Frosting
In a mixing bowl, combine 8 ounces of softened cream cheese, 1/2 cup of softened unsalted butter, 2 tablespoons of firmly packed light brown sugar, 1/4 teaspoon of ground cinnamon, and either 1 1/4 teaspoons of vanilla extract or 1 1/2 teaspoons of vanilla bean paste.
Add a pinch of salt.
Use an electric mixer to cream these ingredients together until the mixture is smooth and lump-free, scraping the sides and bottom of the bowl as needed.
Gradually add 3 1/2 cups of powdered sugar, mixing on low speed to prevent a sugar cloud.
Step 6: Frost the Cupcakes
Transfer the prepared frosting to a piping bag fitted with an Ateco 846 tip.
Once the cupcakes are completely cooled, pipe the frosting onto the cupcakes as desired, creating beautiful swirls or patterns to your liking.
Enjoy your deliciously spiced cupcakes with creamy frosting!
