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.
- Prep Time: 12 mins
- Cook Time: 25 mins
- Total Time: 37 mins
- Yield: 24 1x
- Category: Dessert
- Cuisine: Canadian
Ingredients
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- 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
- Preheat oven to 350ËšF. Line two cupcake pans with liners and set aside.
- In a large bowl mix together flour, baking soda, salt, ginger, cinnamon, and allspice.
- 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.
- Beat in the flour mixture in 3 batches, alternating with buttermilk in 2 batches. Mix until incorporated being careful not to overmix.
- Using an ice cream scoop, scoop batter into prepared cupcake liners.
- 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.
- 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.
- 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