Gingerbread Cupcakes

Gingerbread Cupcakes

Gingerbread was never a big thing in my house growing up.  It wasn’t part of our holiday traditions. Honestly, I can’t even tell you the first time I tried something gingerbread flavored because it just wasn’t something I sought out.  Then, somehow, over the past couple years it’s been a flavor I have become completely enchanted with.  I find myself searching out recipes that bring that warm, holiday flavor to all kinds of dishes.  A few weeks ago I was looking for a banana muffin recipe to do something with our wildly ripe bananas, when I found a recipe for Gingerbread Muffins.  I had no way of saying no! I whipped a batch up and while they were okay, I knew I could make them better.  I also knew these were not muffins.  These were cupcakes – and they deserved a better frosting.  After some trial and error I tweaked the recipe and made it my own (as I’m wont to do!). I even created an orange-ginger buttercream that was the perfect topping for this tasty treat!  Everyone, even my SUPER picky 6 year old LOVES these cupcakes. They have a delightful crumb, a spicy warmth and citrus bite that are perfect for this festive time of year.  Just writing this makes me think another batch is going to be in order soon!  Whip these yummy cupcakes up and impress your guests with your incredible baking prowess. 

Gingerbread Cupcakes Recipe with Buttercream Frosting - A Wild Rumpus


Gingerbread Cupcakes Recipe with Orange Ginger Buttercream Frosting
A festive holiday cupcake with all the flavors of the most wonderful time of the year.
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Gingerbread Cupcakes
  1. 2-1/4 cups all-purpose flour
  2. 1 tsp baking powder
  3. 1/2 tsp baking soda
  4. 1/4 cup granulated sugar
  5. 1/2 cup dark brown sugar
  6. 1-1/2 tsp ground cinnamon
  7. 1 tsp ground ginger or ginger juice
  8. 1/2 tsp ground cloves
  9. 1/4 tsp ground nutmeg
  10. 1/2 tsp kosher salt
  11. 1/2 cup coconut oil
  12. 1/3 cup molasses
  13. 1/3 cup milk
  14. 1 cup unsweetened applesauce (I used homemade)
  15. 1 large egg
  16. 1 tsp pure vanilla extract
  17. zest of half an orange
Orange Ginger Buttercream
  1. 1/2 cup unsalted butter, softened
  2. 2 cups confectioners sugar
  3. 11/2 teaspoons ginger juice
  4. 1/4 teaspoon orange extract
  5. 2-3 tablespoons milk
  6. a pinch of salt
Gingerbread Cupcakes
  1. Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners or lightly grease with butter or non-stick cooking spray. Set aside.
  2. Add the flour, baking powder, baking soda, and salt together in a small bowl and stir to combine. Set aside.
  3. In a stand mixer fitted with the paddle attachment, mix the applesauce with the egg until completely combined. Add in the vanilla, orange zest, spices and salt.
  4. Add the oil, molasses and milk, mixing until completely combined between each addition. Add the sugars and mix to combine.
  5. Fold in the dry ingredients until just mixed. Do not overbeat.
  6. Use a cookie scoop to divide the batter evenly between the muffin cups, about 3/4 full.
  7. Bake for 10 minutes at 400 degrees F. Turn the oven temperature down to 375 degrees F., turn the muffin pan around, and bake for an additional 7-9 minutes until the muffin tops are set and a cake tester inserted into the center of the muffins comes out clean. Let cool in the muffin tins for 5 minutes, then transfer to a baking rack to cool completely. Serve warm or at room-temperature.
Orange Ginger Buttercream Frosting
  1. Beat butter until just softened and creamy
  2. Add in sugar, ginger juice, orange extract and salt. Beat until light and fluffy.
  3. Incorporate milk one tablespoon at a time until desired consistency is reached.
  4. Once cupcakes have cooled, pipe frosting on top, or apply with an offset spatula. Use sprinkles at your own discretion.
A Wild Rumpus
Gingerbread Cupcakes Recipe from A Wild Rumpus

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