Gingerbread Cupcakes
An easy recipe for gingerbread pound cake in cupcake form. Quick, spiced cake perfect for cozy Christmas baking with warming ginger and a touch of cinnamon.
Ingredients
- ½ cup unsalted butter softened to room temperature
- ¾ cup superfine granulated sugar or caster sugar
- ¼ cup molasses or dark treacle
- 2 eggs
- 1½ cups all purpose flour or plain flour
- 1½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup buttermilk or soured milk
- 1 quantity cinnamon buttercream recipe here
Instructions
- Preheat your oven to 350°F (175C/155C Fan) and line a 12-hole cupcake tray.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each and then the molasses and vanilla, mixing well.
- Add the buttermilk and beat to combine.
- Then, sift the dry ingredients - the flour, baking soda, baking powder, salt, ginger and cinnamon - into the mixing bowl of wet ingredients. Using a spatula stir well until just combined, making sure there are no unmixed patches of flour.
- Spoon into the lined cupcake tray and bake in the centre of the preheated oven for about 20 minutes until a toothpick inserted in the centre of a middle cupcake comes out clean.
- Remove from the tray and cool on a wire rack before frosting with cinnamon buttercream.
Nutrition
Calories: 413kcalCarbohydrates: 48.2gProtein: 3.2gFat: 24gSaturated Fat: 14.9gCholesterol: 89mgSodium: 312mgPotassium: 165mgFiber: 0.7gSugar: 34.1gCalcium: 49mgIron: 1mg
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