Gingerbread Cupcakes with Gingerbread Frosting
These gingerbread cupcakes have a moist, soft crumb and a delicate flavor of molasses and spices. A sweet gingerbread frosting brightens the flavor of the cupcakes. If you're a gingerbread lover, then this recipe is for you.
Servings: 12 cupcakes
Calories: 505cal
Cost: $5
Equipment
- 12-count cupcake pan & liners
- stand mixer
- rubber spatula
- Measuring Cups & spoons
Ingredients
Cupcakes
- ½ cup Crisco® All-Vegetable Shortening room temperature*
- ¼ cup light brown sugar packed firmly in cup
- 1 large egg room temperature*
- ½ cup Grandma's Molasses®
- ½ cup water room temperature*
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon Clabber Girl® Baking Powder
- ½ teaspoon Clabber Girl® Baking Soda
- ½ teaspoon kosher salt
- ¾ teaspoon Spice Islands® ground Ginger
- ½ teaspoon Spice Islands® ground Nutmeg
- 1 teaspoon Spice Islands® Ground Saigon Cinnamon
- ⅛ teaspoon Spice Islands® Allspice *can be omitted if you do not have it on-hand
Frosting
- ½ cup butter unsalted, room temperature
- ½ cup Crisco® All-Vegetable Shortening
- 4 cups powdered sugar
- ¼ cup milk
- 1 tablespoon Grandma's Molasses®
- ¼ teaspoon Spice Islands Ground Ginger
Instructions
Cupcakes
- Preheat the oven to 350°F and line a 12-count cupcake pan with liners; set aside.
- In a stand mixer fitted with the whisk attachment, combine the flour, Clabber Girl® Baking Powder, Clabber Girl® Baking Soda, salt, Spice Islands Ground Ginger, Saigon Cinnamon, and All Spice.
- Add Crisco® All-Vegetable Shortening, egg, Grandma's Molasses®, and water.
- Beat on low to medium speed for one minute or until combined and not lumpy.
- Scoop batter into lined cupcake pan and fill each about ¾ of the way. This recipe makes exactly 12 standard cupcakes.
- Bake cupcakes at 350℉ for 23-25 minutes, or until a toothpick or tester inserted into the center of a cupcake comes out clean once inserted and remove.
- Allow cupcakes to cool for at least one hour before frosting.
Frosting
- Add room temperature butter, Crisco® All-Vegetable Shortening, ginger, and Grandma's Molasses® to a stand mixer; mix on medium-low speed until creamy.
- Slowly add the powdered sugar and reduce the stand mixer speed to low. Once the ingredients start to incorporate, add the milk, and increase the speed. Use a rubber spatula to scrape down the sides. The frosting will be thick and moist. If it is too dry add a tablespoon more of milk.
- Fill a piping bag fitted with a large star tip with frosting and ice cooled cupcakes. Pipe cupcakes, and then sprinkle each with gold sanding sugar. Garnish each cupcake with a topper, and enjoy!
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1cupcake | Calories: 505cal | Carbohydrates: 69g | Protein: 2g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 3g | Cholesterol: 36mg | Sodium: 193mg | Potassium: 271mg | Fiber: 1g | Sugar: 56g | Vitamin A: 268IU | Vitamin C: 0.02mg | Calcium: 62mg | Iron: 2mg