Monday, December 20, 2010

Gingerbread Cupcakes !

I found this recipe from, and like usual, it did not disappoint! it has all the great taste of a gingersnap cookie with the fluffiness of a cupcake! ......and the butter glaze...ohhhh man. amazing. it had the consistency/taste of krispy kreme glaze...defining using this glaze again very soon! Enjoy!!

i apologize for the heinous picture/lighting!! i made about a million batches of sweets that night and was in no mood to take pretty time :)
Gingerbread Cupcakes


Makes 10
  • 2 teaspoons baking soda
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2/3 cup packed dark-brown sugar
  • 1 cup unsulphered molasses
  • 2 large eggs, room temperature, lightly beaten 
  1. Heat oven to 350 degrees. Line 10 jumbo muffin tins with paper baking cups, and set aside. In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
  2. In an electric mixer fitted with the paddle attachment, cream the butter until light. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs.
  3. Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating.
Read more at Gingerbread Cupcakes - Martha Stewart Recipes


Makes 1 1/2 cups, or enough for 10 large cupcakes
  • 2 1/2 cups sifted confectioners' sugar
  • 8 tablespoons (1 stick) unsalted butter
  • 2 tablespoons plus 2 teaspoons milk


  1. Place 1 1/4 cups confectioners' sugar in a medium bowl. In a small saucepan, melt 4 tablespoons butter over medium heat. Remove the pan from heat; immediately pour the melted butter into the bowl with the sugar. Add 4 teaspoons milk; whisk until mixture is smooth. Working quickly, dip the top of each cupcake into the glaze, and place cupcake right-side up on a wire rack.
  2. Repeat step 1; glaze remaining cupcakes. Allow glaze to set, about 20 minutes, before decorating.
Yummy Butter Glaze up close! with gold sugar sprinkles of course :)

Read more at Butter Glaze - Martha Stewart Recipes


  1. at first glance, those looked absolutely repulsive. BUT i then read and looked at the picture again, and then sent the link to my boyfriend, and we are going to make them tonight! wahoo!

  2. bahaha, welcome to my blog, Corey!! I know exactly what you mean... :)

    I hope you made them and loved them as much as i did!! when they are warmed up in the microwave, they are so great with coffee!