Get ready to indulge in the delicious flavors of the holiday season with these amazing ginger, cinnamon, and cloves cupcakes! These gingerbread cupcakes are not only incredibly tasty but also super easy to make. Your family will be delighted by these festive treats, perfect for coating with powdered sugar or decorating to your heart's content.
Wishing you a joyful and blessed December! Let It Snow! Enjoy and happy holidays!
Gingerbread Cupcakes
Ingredients:
2 ½ cups all-purpose flour½ teaspoon salt
½ teaspoon ginger ground
½ teaspoon cinnamon ground
¼ teaspoon cloves
¾ cup of brown sugar
¼ cup granulated sugar (optional for sweeter cupcakes)
1 tablespoon baking powder
2 eggs
¾ cup milk + ¾ tablespoon of lemon juice
½ cup butter melted
¼ teaspoon of lemon grind (optional)
1 teaspoon pure vanilla extract
Preparation:
1. Preheat oven to 350°F.
2. In a large bowl, combine flour, baking powder, cinnamon, ginger, cloves and salt.
3. Mix milk with lemon juice and let stand for 10 minutes. In a separate bowl, beat eggs and sugar for 4 minutes, then add milk, melted butter, lemon peel, and vanilla.
4. Add all at once to the flour mixture; stir just until moistened.
5. Fill prepared pans. Bake 15-18 minutes or until a toothpick inserted comes out clean. Cool completely before decorating.
Yields 12 cupcakes.
I enjoy these cupcakes best with sprinkled powdered sugar, but you can decorate as you wish. In the cupcake below I used Italian meringue (suspiro) with red sprinkles. Vanilla buttercream with a hint of cinnamon will also be great.
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