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Gingerbread Cupcakes with Meringue Icing

These gingerbread cupcakes are the sweetest treat for the holidays. The cupcakes are packed with flavours of spicy gingery cake and are super moist. The Swiss meringue icing is velvety, light, and is smooth in texture.

Baked by Alie Romano

Professional Baker and Recipe Developer

* Make sure to read the entire blog post. Every step matters, and I’ll provide helpful tips along the way!

Gingerbread Cupcakes with Meringue Icing

Food and wine play a big role in the Christmas holidays. Some are traditions that are passed down from generation to generation and others are whimsical, new and trendy. Either way you look at it, the two pair together beautifully.

As some of you may know I’ve spent the last few months back in school studying wine at George Brown College. It’s been a fun and challenging time as I’m overwhelmed with the depth of knowledge that is needed to understand the complexity of a single bottle of wine. From geography to history to language and taste – the world of wine is fascinating! Believe me when I say, it’s also somewhat enchanting and a little romantic.

Gingerbread Cupcakes with Meringue Icing
Gingerbread Cupcakes with Meringue Icing

There’s something about the story of wine, the family history and the hard work creating the perfect flavours that ties into the same love and appreciation I have for food. What I love about food seems to flow hand in hand with wine. The two bring people together – as big as wedding celebrations or as small as a picnic.

Ingredients

When creating these gingerbread cupcakes with meringue icing I wanted to pair the spicy ginger cake with a light and fluffy icing so it would compliment the cupcake’s texture and flavour. I decided on a Swiss meringue icing with its velvety, light, smooth texture.  It only enhances the gingerbread cake, not stealing the attention away. Wine is like this too.  The wine maker creates his textures – tannins, acidity, the body, etc. and works with developing the tasting notes to enjoy on your pallet – all from a plant that is cared for and created to make juice turn into wine.

And for fun a topped the the cupcakes with sugared rosemary (you can learn how here).

  • All-purpose flour
  • Baking soda
  • Ground ginger, cinnamon, allspice
  • Unsalted butter
  • Brown sugar, granulated sugar
  • Egg
  • Fancy molasses
  • Buttermilk
  • Vanilla extract
  • Salt
Gingerbread Cupcakes with Meringue Icing
Gingerbread Cupcakes with Meringue Icing

Gingerbread Cupcakes & Wine Pairing

I thought it would be fun to pair some wine with these holiday gingerbread cupcakes. I’m no expert but from what I’ve learned I’d suggest two grape varieties or if sherry is your jam, it would be the top of the list (unfortunately I’m not a fan of sherry – yet).

The other two grapes are the complete opposite of each other giving you very different profiles. One grape is Syrah; it shares similar baking notes and highlights the spice in this holiday treat. The other choice is the Muscadet grape, known for its bright citrus flavours and high acidity that cut the richness of the warm gingerbread spices.

Now I’m very new to this so don’t judge me too harshly. But it would be fun to pair your dessert with any one of these choices. Either way it will be a delicious night of eating and drinking.

If you try any of these wines with the cupcakes, be sure to let me know what you liked!

Happy ho ho ho 🙂

Gingerbread Cupcakes with Meringue Icing
Gingerbread Cupcakes with Meringue Icing
Gingerbread Cupcakes with Meringue Icing
Gingerbread Cupcakes with Meringue Icing
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Gingerbread Cupcakes with Meringue Icing

These gingerbread cupcakes are the sweetest treat for the holidays. The cupcakes are packed with flavours of spicy gingery cake and are super moist. The Swiss meringue icing is velvety, light, and smooth in texture.

  • Author: Alie Romano
  • Prep Time: 12 mins
  • Cook Time: 25 mins
  • Total Time: 37 mins
  • Yield: 24 1x
  • Category: Dessert
  • Cuisine: Canadian

Ingredients

Units Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 Tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 cup unsalted butter, at room temperature
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 cup fancy molasses
  • 1 1/4 cups buttermilk

Instructions

  1. Preheat oven to 350˚F. Line two cupcake pans with liners and set aside.
  2. In a large bowl mix together flour, baking soda, salt, ginger, cinnamon, and allspice.
  3. In a stand mixer beat butter and sugar together until creamy. Add egg, and mix until incorporated. Add molasses and beat until fluffy and light in colour.
  4. Beat in the flour mixture in 3 batches, alternating with buttermilk in 2 batches. Mix until incorporated being careful not to overmix.
  5. Using an ice cream scoop, scoop batter into prepared cupcake liners.
  6. Bake in the middle of the oven for 25 minutes or until a toothpick inserted in the middle comes out clean. Bake one pan at a time.
  7. Let cupcakes cool before icing. Pipe icing with a piping bag and dust with cocoa powder if desired. Note: the icing recipe makes icing for 12 cupcakes. I also like these cupcakes plain – dusted with icing sugar, a dollop of whipping cream and fresh raspberries.
  8. See icing recipe below.

Notes

These cupcakes don’t last long, the shelf life is very short. Make cupcakes the day of and serve the same day.

Nutrition

  • Serving Size: 1 plain cupcake
  • Calories: 197
  • Sugar: 14.6g
  • Sodium: 155mg
  • Fat: 8.2g
  • Saturated Fat: 5g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 28.8g
  • Fiber: 0.5g
  • Protein: 2.5g
  • Cholesterol: 29mg

Did you make this recipe?

Write a review and let me know!

Share a photo and tag me on Instagram @bakingforfriends_

I can’t wait to see what you’ve made! xo alie

Print

Gingerbread Cupcakes with Meringue Icing

Perfectly light, fluffy, smooth and velvety, this will be your favourite icing for cakes, cupcakes, and all sorts of treats.

  • Author: Alie Romano
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 23 cups 1x
  • Category: Dessert
  • Cuisine: Swiss

Ingredients

Units Scale
  • 4 egg whites at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup unsalted butter
  • 1/2 teaspoon of vanilla extract

Instructions

  1. Place the egg whites and sugar in a large metal mixing bowl set over simmering water, making sure the bowl does not touch the water. Carefully whisk until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat. Place bowl on stand mixer and using the whisk attachment whisk on high speed until stiff peaks form, about 4-6 minutes. Add vanilla extract. Continue beating on low speed until the mixture is cool (about 15 minutes).
  2. Change your whisk attachment to the paddle attachment. Beat in small pieces of butter on low speed until shiny and smooth. Note, the mixture may “curdle” before coming together.

Notes

This recipe makes icing for 12 cupcakes. Double if you’d like to make icing for 24 cupcakes.

If your icing isn’t coming together and looks ‘curdled’ don’t panic. Put your bowl back over simmering water and whisk the icing. Eventually the mixture will become smooth and come together.

Nutrition

  • Serving Size: approx. 1 Tablespoon
  • Calories: 77
  • Sugar: 6.3g
  • Sodium: 46mg
  • Fat: 5.8g
  • Saturated Fat: 3.6g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 6.3mg
  • Fiber: 0
  • Protein: 0.7g
  • Cholesterol: 15mg

Did you make this recipe?

Write a review and let me know!

Share a photo and tag me on Instagram @bakingforfriends_

I can’t wait to see what you’ve made! xo alie

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Meet

Alie

I'm a professional baker, recipe developer & photographer behind Baking For Friends. I specialize in classic & comforting baking. I hope you enjoy the recipes & find inspiration of your own to bring your family & friends together over home-cooked food!

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