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Gingerbread Cupcakes with Gingerbread Butter Cream Frosting
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Gingerbread Cupcakes with Gingerbread Butter Cream Frosting
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Moist and flavorful ginger spiced cupcakes balanced with a sweet molasses butter cream frosting. An irresistible holiday dessert.

Prep time
Bake/Cook time
12 cupcakes
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Gingerbread Cupcakes with Gingerbread Butter Cream Frosting
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Yield :
12 cupcakes


Gingerbread Cupcakes

  • 5 tablespoons salted butter, room temperature
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup molasses
  • 1 egg
  • 1 egg yolk
  • 1 1/4 cups all-purpose flour*
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk

Gingerbread Buttercream Frosting

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. the oven to 350°F. Line a 12-cup standard muffin tin with paper liners; set aside.
  2. In a mixing bowl of a stand-up mixer, add the butter and the sugar. With the paddle attachment on, beat on low to medium speed until light and fluffy, about 3 minutes.
  3. Add the molasses followed by the egg and egg yolk. Stir to combine.
  4. With a silicone spatula, scrape the sides of the bowl.
  5. In a separate bowl whisk together the flour, cocoa powder, spices and baking soda. Add them to the creamed mixture alternately with the buttermilk.
  6. Stir until just combined.
  7. With a large ice-cream scoop, divide the batter between the 12 cups, about 2/3 cups full.
  8. Bake in preheated oven for 20 minutes or until a toothpick inserted in the middle comes out clean.
  9. Remove the cupcakes from the oven and leave them to cool for 5-7 minutes in the pan before cooling completely on wire racks.
  10. While cooling, prepare the frosting. In a clean mixing bowl add the room temperature butter. With the whisk on, whip the butter on medium to high speed for 5 minutes, stopping once to scrape the sides of the bowl.
  11. Reduce the speed to low and add the molasses and the spices.
  12. Gently, still on low speed, add the sugar little by little waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and whip on medium to high speed until fluffy for about 2 minutes. If needed, a few drops of heavy cream could be added.
  13. Spoon the frosting into a piping bag and decorate the cupcakes.


Recipe developed for Imperial Sugar by Roxana Yawgel at a TrEATS Affair. 

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