Posted in Baking

Gingerbread Cupcakes!

Happy Holidays everyone! The time of year people around the world spend time with their loved ones, enjoying the joy of gifting, the warmth of alcohol or a good cup of cocoa and ofcourse DESSERTS. I hope everyone has a great time celebrating with traditions. As the new year approaches, so do new opportunities for change and travels. I hope your new year helps you reach your potential.

Gingerbread cookies are synonymous with Christmas, and since it the holiday time someone ordered a dozen gingerbread cupcakes. First off I wanna say I hate molasses, the smell, the taste, the texture, the price. Basically EVERYTHING about molasses. That being said the cupcake was very moist and spicy (not traditional spicy but it makes you feel all warm from inside due to the spices like nutmeg, cinnamon etc.) and overall very good.

Now, let’s get down to the recipe:

  1. Preheat the oven to 177° C. Beat the butter and sugar together until creamy. Add in the egg and mix. Add in the milk, vanilla and molasses and mix.
It looks pretty weird I know.


2. In a different bowl sift all your spices, flour, salt, baking powder and the baking soda. Slowly, add this mix mix to the butter mix. It should be a smooth and glossy mix



3. Pour into cupcake liners and bake for 20 minutes.




Have a great day folks! If you are looking for charities to donate to here’s a good one Planet Rehab.





  • 115 g unsalted butter, softened to room temperature
  • 100 g packed light or dark brown sugar
  • 1 egg, at room temperature
  • 120 ml milk, at room temperature
  • 156 g molasses
  • 1 tsp vanilla extract
  • 167 g all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp ground allspice


  • 224 g full-fat brick style cream cheese, softened to room temperature
  • 60 g unsalted butter, softened to room temperature
  • 240 g confectioners’ sugar
  • 1-2 Tbsp cream or milk
  • 1 tsp vanilla extract


  1. Preheat oven to 177° C. Line 12-count muffin pan with cupcake liners. Set aside.
  2. Make the cupcakes: Beat the butter and brown sugar together until creamy. Beat in the egg until combined. Beat in the milk, molasses, and vanilla. Mixture will not fully combined.
  3. In a different bowl, toss the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. Slowly pour the dry ingredients into the wet ingredients, mixing until just combined.
  4. Fill cupcake liners 2/3 of the way full, no more. Bake for 20 minutes or until a toothpick inserted in the center comes out mostly clean.
  5. Make the frosting: In a medium bowl beat the cream cheese and butter together until smooth, about 2 minutes. Add the confectioners’ sugar and 1 Tbsp cream. Beat for 2 minutes. Add the vanilla and 1 more Tbsp cream if needed to thin out. Beat for 1 minute. Taste the frosting and add a pinch of salt if too sweet.

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