Print

Easy Gingerbread Cupcakes: Best Candied Ginger Frosting

easy gingerbread cupcakes - featured image
Print Recipe

These easy gingerbread cupcakes with candied ginger frosting are quick to make, incredibly moist, and perfect for holiday gatherings. The warm spices and sweet, chewy ginger frosting make them a crowd-pleaser that tastes like something from a fancy bakery.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ⅓ cup (110g) unsulphured molasses
  • ½ cup (120ml) buttermilk
  • ¼ cup (50g) packed light brown sugar
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened (for frosting)
  • 2 cups (240g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) heavy cream
  • ½ teaspoon vanilla extract
  • ⅓ cup (50g) crystallized ginger, finely chopped
  • Additional crystallized ginger slices for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt.
  3. In a separate medium bowl, whisk together granulated sugar, brown sugar, melted butter, egg, molasses, and buttermilk until smooth.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (12-15 strokes). Do not overmix.
  5. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  6. Bake for 16-18 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. For the frosting: In a large bowl, beat softened butter with an electric mixer on medium speed until creamy (about 2 minutes). Gradually add sifted powdered sugar, beating on low. Add 2 tablespoons heavy cream and vanilla extract. Beat on medium-high for 2-3 minutes until light and fluffy. Add remaining cream if needed. Fold in chopped crystallized ginger.
  8. Transfer frosting to a piping bag fitted with a star tip. Pipe a generous swirl onto each cooled cupcake. Garnish with a slice of crystallized ginger if desired.

Notes

Don’t overmix the batter; a few lumps are fine. Use room temperature ingredients for best results. Toast spices in a dry skillet for 30 seconds to enhance flavor. Let cupcakes cool completely before frosting to prevent melting. Store in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: gingerbread cupcakes, candied ginger frosting, easy holiday dessert, gingerbread recipe, Christmas cupcakes

Find it online: https://fizzlefork.com/easy-gingerbread-cupcakes-best-candied-ginger-frosting/