There are great gingerbread cake recipes out there and then there’s our take on the gingerbread cake classic. Our very-ginger gingerbread recipe is spiked with extra healthy does of fresh ginger that the only way to call these true to their gingerbread name is to name them the Very-Ginger Gingerbread Cupcakes! Plus we like to spike the gingerbread cupcakes, too.
Whoa, did all that make sense? There’s alot of ginger going on .
A signature aroma in the house during the holidays is definitely the warm smell of gingerbread bread spices. Infused combinations of cinnamon, cloves, cardamom and ginger are lovely reminders that Christmas is around the corner. To keep a happy staff during the holidays, a lovely batch of cupcakes keeps everyone on their toes. So how conveniently lucky that everyone at work gets a batch of these gingery gingerbread cupcakes. Cupcakes are special and always manage to lift everyones spirits. What is it about a cupcake that puts everyone in a cheery mood?
For those who like subtle ginger flavors, you can omit the fresh ginger or use ground ginger powder and this recipe is still fabulous. But for those who like their batter amped-up with ginger, this is the recipe for you! Also, if you can lay your hands on some good cinnamon sticks and want to take that little extra time to grate them with a microplane, it will amp up the tasty factor by a notch or two.
There is an optional inebriation brushing of the cupcakes which is a personal favorite way to make these cupcakes a little extra special. It doesn’t hurt to add a bit of booze on top. Besides, we’ve been spending alot of time in the garden, getting all the winter vegetables seeded and all the Fall weeds pulled. We need that extra treat. It’s nice to spike our cupcakes with a bit of rum or brandy. Go for it!
Todd & Diane
Gingerbread Cupcake Recipe with Maple Cream Cheese Frosting
Yield: 12 cupcakes
Total Time: 1 hour
- 1 cup (220g) Brown Sugar
- 3 Eggs, room temp.
- 1 3/4 cup (225g) Flour
- 1 Tablespoon (12g) Baking Powder
- 1/2 teaspoon (2g) Baking Soda
- 2 1/2 Tablespoons freshly grated Cinnamon or 2 Tablespoons (10 g) pre-ground Cinnamon
- 1 Tablespoon freshly grated Ginger or 1 teaspoon (2g) ground Ginger Powder
- 1/2 teaspoon (1g) ground Cloves
- 1 teaspoon (2g) ground Cardamom
- 1/2 teaspoon (2g) Sea Salt
- 3/4 cup (170 g) unsalted Butter, melted
- 2/3 cup (160 ml) Half & Half
- 1/4 cup (60 ml) Brandy, Whiskey, or Rum
- 1/4 cup (60 ml) fresh Tangerine Juice
- 12 oz (340 g) Cream Cheese, room temp.
- 6 Tablespoons (90 g) unsalted Butter, room temp.
- 2/3 cup (160 ml) pure Maple Syrup
- 1 1/4 cup (150 g)Powdered Sugar or to personal taste
- sprinkle of ground cinnamon
Line muffin tins with baking cups. Preheat oven to 375º F.
- Whip brown sugar and eggs together until nice & foamy.
- Put flour, baking powder, baking soda, cinnamon (if using pre-ground), ginger (if using ginger powder), cloves and cardamom into a sifter together. Sift over egg mixture. Add fresh ginger and freshly grated cinnamon if you're not using the pre-ground varieties. Add sea salt. Gently stir to combine.
- Combine the melted butter and half & half, then slowly add to the batter. Put batter in a small pitcher or something that's easy to pour out of; the fill baking cups 90% full.
- Bake for 20-25 minutes or until a toothpick comes out clean when inserted. Set aside to cool.
- Combine cream cheese and butter together in a mixing bowl. Beat until smooth (Alternate method- combine in a food processor and blend.) Add maple syrup and powdered sugar and mix until homogenous.
- If using optional inebriation, combine alcohol & tangerine juice, poke a few holes on the top of each cupcake with a toothpick, then brush on alcohol mix.
- Frost cupcakes your favorite way. Pipe it, spread & spoon it, combinations of both, however you like.
- Sprinkle a touch of cinnamon to finish.
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