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Gingerbread Cupcakes

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  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 60
  • Yield: 12 1x

Description

Delicious Christmas themed cupcakes: Gingerbread Cupcakes!


Ingredients

Scale
  • (12 cupcakes)

For the cupcake batter

  • 1/4 cup (60g) butter
  • 1/2 cup (100g) muscovado sugar
  • 1/4 cup (60ml) vegetable oil
  • 2 large eggs
  • 3.5 oz. (100g) honey
  • 1 3/4 cups (230g) all-purpose flour
  • 1/2 tsp. baking soda
  • 3 tsp. gingerbread spice
  • 1/2 tsp. salt
  • 1/2 cup (120ml) milk

For the frosting

  • 4 medium egg whites
  • 1 cup (200g) sugar
  • 1/4 tsp. salt
  • 1 1/4 cups (290g) butter
  • 1 tsp. vanilla extract
  • 1 cup (130g) confectioners‘ sugar

For the decoration

  • chocolate sprinkles
  • gingerbread cookies

Instructions

  1. Preheat the oven to 350°F (180°C). Line a muffin tin with 12 paper liners and set aside.
  2. Add the butter and sugar to a large bowl and mix until creamy. Add the vegetable oil and mix until well combined. Add the eggs one after another and mix well after each addition. Add the honey and mix in. Mix the flour with baking soda, gingerbread spice, and salt and add alternating with the milk to the bowl and mix until just combined. Fill the paper liners about 2/3 full with the batter and bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down in the muffin tin for some time, then transfer to a wire rack and let cool down completely.
  3. For the buttercream place a large bowl over a pot with simmering water. Add the egg whites, sugar, and salt. Use a whisk and mix until the mixture reaches a temperature of 160°F (71°C) and the sugar has dissolved completely. Transfer to the bowl of a stand mixer and beat on high speed for about 5-6 minutes until stiff peaks form and the mixture has cooled down to room temperature. Add the butter gradually in small pieces and mix well after each addition. Add the vanilla extract and confectioners‘ sugar. Continue to beat for another 6-8 minutes until the mixture looks silky and creamy. Fill the buttercream into a piping bag with a star tip and set aside.
  4. To decorate the cupcakes pipe a good amount of frosting on each cupcake, sprinkle with some chocolate sprinkles and place a little gingerbread cookie on top of each cupcake.

Notes

  • Enjoy baking!