Part two of Crazy Cupcake Sunday were these gorgeous Gingerbread Cupcakes. They turned out to be a really good choice for a second cupcake, because these weren't lightly sweet like the Creme Brulee cupcakes. These were dark and rich - a perfect counterpoint.
The ginger and molasses really gives these depth. Not only were they the perfect counterpoint to the other cupcakes, they were beautifully matched with their sweet cream cheese icing.
Gingerbread Cupcakes
from Crazy About Cupcakes by Krystina Castella as posted on How To Eat A Cupcake
1/2 cup (113g) unsalted butter, at room temp
1/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
2/3 cup light molasses
2 teaspoons lemon zest
2 1/2 cups plain all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon ground cloves
1 cup sour cream
1. Preheat the oven to 180 C . Insert liners into a medium cupcake pan.
2. In a large bowl cream the butter and sugars together with an electric mixer on medium speed until fluffy, 3-5 minutes. Add the egg, molasses, and lemon zest to creamed mixture. Beat well.
3. In a separate bowl combine the flour, baking soda, cinnamon, ginger, and cloves.
4. Add portions of the dry ingredients to the creamed mixture, alternating with portions of the sour cream, until they are completely integrated, about 30 seconds.
5. Fill the cupcake liners 2/3 full. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool cupcakes in pan on a wire rack.
Ginger Cream Cheese Frosting
225g cream cheese, at room temp
6 tablespoons (85g) unsalted butter, at room temp
3 cups confectioners (icing) sugar
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1. In a medium bowl cream together the cream cheese and butter with an electric mixer on medium speed until smooth.
2. Slowly sift in the confectioners sugar and continue beating. Mix until all lumps are gone. Add the vanilla and ginger and mix until fully integrated.
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