Tuesday, December 15, 2009

Gingerbread Cupcakes for National Cupcake Day!

I went on facebook today and one of my friends mentioned that today is National Cupcake Day! I had no idea! So, of course I had to make some cupcakes...some gingerbread cupcakes! There were many recipes for gingerbread cupcakes on the internet, but I decided to use the recipe from "Cupcakes!" by Elinor Klivans which is in my kitchen bookcase. The recipe actually calls for lemon filling, but I decided to skip that since I was in a time crunch. If I had more time I would have decorated the mini gingerbread cookies, but went for the rustic look this time:)
I also found many frosting recipes paired up with gingerbread cupcakes, but they all seemed to call for cream cheese, and I didn't have any on hand. I finally found one that was whipped cream based, which I did have:) It has a hint of ginger which doesn't overpower the cupcake. Though the frosted cupcake may be eaten right away(of course), I think the frosting was even better once it had firmed up in the refrigerator:) SO good! As a finale, I dusted the cupcakes with some cinnamon, my favorite spice! These were easy(mixed by hand) to throw together, and delicious!

Gingerbread Cupcakes (Elinor Klivans) makes 12 cupcakes
1 3/4 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon cloves
1/4 cup(1/2 stick) unsalted butter, melted
3/4 cup packed dark brown sugar
2 large eggs
6 tablespoons molasses
3/4 cup water

Preheat the oven to 350 degrees and line 12 muffin tin cups with paper cupcake liners.

Sift the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves into a medium bowl and set aside. In a large bowl, whisk the melted butter, brown sugar, eggs, and molasses together until blended. Using a large spoon, stir in the flour mixture in 3 additions and water in 2 additions, beginning and ending with the flour mixture and stirring until the flour is incorporated and the batter looks smooth. Fill each paper liner with 1/3 cup of batter, to about 1/4 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes for 10 minutes in the pan on a wire rack.

Ginger Whipped Cream Frosting http://www.murrayhill5.net/blog/inmykitchenblog/archives/000542.html

  • 2 cups chilled heavy whipping cream (mine was regular, not heavy)
  • 1/2 cup sugar
  • 1/4 cup plus 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger

For whipped cream frosting:

Beat cream in large bowl until soft peaks form. Add sugar, vanilla, and ginger. Beat until stiff peaks form.

Frost your cupcakes and ENJOY!



  1. Oh, that frosting looks divine! I missed cupcake day but will certainly make up for it later! 8)

  2. These are so adorable!!


  3. Wow! These look fantastic, I love the fluffiness of the frosting and those cute gingerbread men. My kids would love them!!

    And personally, I think everyday should be cupcake day. :-)

  4. Such cute cupcakes, with a little cookie to go with it! Darling.

  5. The cupcakes so cute. You are very innovative ...:)

  6. Oh my goodness...those look delicious!!!

  7. Sue these are adorable!!!!! A cookie and a cupcake all in one. Can I have one?


  8. What beautiful adorable cupcakes :)

  9. Hi Sue - these came up at the bottom of your week 6 2010 Christmas cookies post and I had to check htemout. They're adorable and I've never seen that frosting. I'm definately trying it adn have this page book marked.
    Thanks for sharing!