Indulge in Irresistible Spiced Gingerbread Cupcakes Bliss
Try these Irresistible Spiced Gingerbread Cupcakes infused with festive spices and a splash of spiced gin, perfect for holiday gatherings.
Servings: 12 cupcakes
Calories: 180kcal
Equipment
- Cupcake tin
- Mixing bowls
- Whisk
- Mixer
- Measuring cups and spoons
Ingredients
For the Cupcakes
- 1 1/2 cups All-Purpose Flour For gluten-free version, use a 1:1 gluten-free flour blend.
- 1 teaspoon Baking Powder Ensure freshness for best results.
- 1 teaspoon Ground Cinnamon Freshly ground delivers the best flavor.
- 1 teaspoon Ground Ginger Gives the cupcakes their signature gingerbread flavor.
- 1/2 teaspoon Ground Nutmeg Can be substituted with allspice.
- 1/4 teaspoon Salt Essential for flavor enhancement.
- 1/2 cup Unsalted Butter Use room temperature for easy mixing.
- 1 cup Brown Sugar Light or dark brown sugar works well.
- 2 large Eggs Use room temperature eggs for better emulsification.
- 1 teaspoon Vanilla Extract Using pure vanilla is recommended.
- 1/2 cup Milk Any milk type can be used, non-dairy milk is suitable.
- 1 tablespoon Spiced Gin Extract Imparts a unique flavor twist.
For the Frosting
- 8 oz Cream Cheese Ensure it’s softened for mixing.
- 2 cups Powdered Sugar Gives the frosting a smooth texture.
Instructions
How to Make Irresistible Spiced Gingerbread Cupcakes
- Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined.
- In a separate mixing bowl, beat the softened unsalted butter and brown sugar together for about 3 minutes until light and fluffy.
- Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Blend in the vanilla extract.
- Gradually mix the dry ingredients into the wet mixture, alternating with milk until the batter is smooth and well combined.
- Gently fold the spiced gin extract into the batter.
- Distribute the batter evenly into the prepared cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Once baked, allow the cupcakes to cool completely on wire racks.
- In a clean bowl, beat the softened cream cheese and powdered sugar together until fluffy and smooth. Frost the cooled cupcakes generously.
Notes
Optional: Top with festive sprinkles for an extra holiday touch.