Saturday, October 2, 2010

Gingerbread Cupcakes

I have fallen off the wagon: the check-out lane cookbooklet wagon. Ten years ago I was a check-out lane cookbooklet addict. I bought almost every one I came across. One day I finally decided I had a problem, and 1. went through my ridiculously huge collection and got rid of most of them, and 2. committed to stop buying them. I've done great all these years. Until now.

Last week I was in a forever-long line at the store and picked up the latest Betty Crocker cookbooklet to help pass the time. "Ooo, look, Bakerella and her cake pops are on the front! Good for her!" And then I turned it over and saw the back.

oooo...gingerbread cupcakes...

And before I knew what was happening, it was in my cart. In my car. On my kitchen counter.

Like I said, off the wagon. I guess now I just need to make sure I don't fill my wagon with a whole bunch of new cookbooklets.

Bakerella has a really nice, big section--Cheers for the Queen of Cake Pops! There are some really great looking things in the rest of the booklet, too, including these Gingerbread Cupcakes. I love, love, love gingerbread--gingerbread cookies are one of my top 5 favorites cookies--and I was so excited to try the cupcakes.

My kitchen smelled so good while they cooked and they had a really nice flavor. Of course, the cream cheese frosting was the perfect final touch. Don't leave out the lemon zest. I almost didn't put it in (I was feeling lazy), and I'm so glad I ended up using it. The lemon in the cream cheese frosting complemented the gingerbread perfectly. Yum.

I did alter the recipe a little. To accommodate my high altitude I reduced the sugar a little; I used half cake flour since I'm usually not happy with the texture of cakes made with all regular, all-purpose flour; I changed the spice measurements a little because I like more cinnamon, and I used cloves and nutmeg instead of allspice; I used buttermilk instead of water.

The cupcakes had a very nice crumb, but did get a little dry and crumbly after sitting in the fridge. The next time I make them I'll add some oil, probably 3 or 4 tablespoons, to see if it keeps them from getting as dry.

Note: I measured my flours by weight.

Gingerbread Cupcakes (adapted from Betty Crocker)
printable recipe

1/3 cup sugar (recipe called for 1/2 cup)
1/2 cup butter, softened
1/2 cup light molasses
2 eggs
5 oz all-purpose flour
5 oz cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup buttermilk
Cream Cheese Frosting (recipe below)

1. Heat your oven to 375 and line 18 regular-sized muffin cups with paper liners.

2. In a large bowl, beat the sugar and butter until creamy. Add the molasses and eggs, mixing well after each addition. Add the remaining dry ingredients and mix well. Scrape the sides of the bowl, and add the buttermilk and mix well.

3. Fill each cupcake liner 1/2-2/3 the way full and bake 15-18 minutes, or until a toothpick inserted in the center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely before frosting.

The cupcakes had a gorgeous craggy top. I don't know if they were supposed to (could have been my altitude or changes I made with the flours or buttermilk), but I thought they looked cool.

Cream Cheese Frosting (adapted from Betty Crocker)

1 8-oz package cream cheese, softened
1/4 cup butter, softened
2 teaspoons lemon zest
1 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups (1 lb) powdered sugar
2-3 tablespoons cream

In the bowl of a stand mixer, cream together the cream cheese and butter. Add the lemon zest, cinnamon, and vanilla and mix well. Add the powdered sugar and mix until combined and crumbly. Scrape down the sides of the bowl. Add the cream and mix well until desired consistency.

I used a disposable decorating bag and a #808 decorating tip to pipe the frosting on the cupcakes. You could also use a huge star tip or just spread it on with a metal spatula.

More practice pictures trying to figure out my light box. I think I need brighter light blubs...


  1. Wow, those cupcakes sounds great. We have a bake sale coming up in November and that would be perfect! You always post such amazing things!

  2. Tiffiny, have you ever used applesauce to replace oil in cake or waffle recipes? It reduces the fat and still makes the product moist and delicious.

    Love, Pat

  3. I love gingerbread and molasses especially at this time of year! These look amazing, and the frosting sounds divine.

  4. What a wonderful flavour, I bet the house smelled amazing when therese were baking :)
    *kisses* HH

  5. These look beautiful! (In the close-up overhead shot they look like a yummy cookie:)) I made gingerbread cupcakes last year, and yes, they do smell wonderful.
    I know what you mean about the cookbooklet compulsion...I am the same way with food magazines!

  6. Oh gosh these look just delicious! I love the way gingerbread makes my house smell too.

  7. These look delicious--perfect for fall! I love gingerbread too. Haven't been by your blog in awhile --must add you to my regular reading list!


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