It seems like we have a day to celebrate everything. That’s why it’s no surprise that today is an entire 24 hours dedicated to one of the best things on the planet… the cupcake! In honor of National Cupcake Day as well as the holidays I wanted to share one of my favorite ways to combine the gingerbread into a cupcake. Without further a due… My Famous How2Girl Gingerbread Cupcake Recipe.
These spicy cupcakes have the perfect blend of ground ginger, cinnamon, cloves and nutmeg and are amazing when served straight out of the oven with Vanilla ice cream.
Here’s what you’ll need:
1 1/4 c all purpose flower
1 tsp baking soda
1 3/4 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp ground nutmeg
1/8 tsp kosher sea salt
1/2 c candied ginger
4 tbsp unsalted butter, softened
1/3 c light brown sugar
1/2 c unsulfured molasses
1 large egg at room temp
1/2 c boiling water
1/2 c heavy whipping cream
2 tbsp confectioners sugar
24 slivers candied ginger
1. Preheat oven to 350. In a bowl sift together the flour, baking soda, 1 1/2 tsp ground ginger, cinnamon and cloves. Add in the nutmeg and salt and stir to blend. Add in the chopped ginger and stir until mixed completely.
2. Beat the butter in the bowl with an electric mixer if possible, if not use a spoon until light and fluffy. Add in the brown sugar and beat until smooth.
3. In a separate bowl use a fork to beat together the molasses and egg, then add to the butter mixture.
4. Add the boiling water and beat until blended.
5. Add in the flower in 4 parts to make sure it mixes in properly using your electric mixer or spoon.
6. Fill your muffin pan and bake for 25 minutes.
7. Garnish with the slivered ginger and serve with ice cream if desired.
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