…these cupcakes taste just like Christmas.

Tender, fluffy cupcakes that are brimming with well spiced, deep molasses flavor, and finished with a smooth, marshmallow buttercream frosting. These cupcakes have a lovely decadent flavor and they taste just like a gingerbread cookie! Made with molasses, ginger, cinnamon, and other spices, these cupcakes taste just like Christmas.

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

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Gingerbread Cupcakes

Gingerbread Cupcakes

Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 40 minutes

Ingredients

  • 1 stick butter at room temperature
  • 2 eggs at room temperature
  • 1/2 cup white sugar
  • 1/2 cup molasses
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 & 1/2 teaspoons ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 teaspoon baking soda
  • 3/4 cup water
  • 1 stick butter at room temperature (see notes)
  • 1/2 cup vegetable shortening
  • 1 teaspoon vanilla
  • 4 cups powdered sugar, sifted (see notes)
  • 4 tablespoons heavy cream at room temperature (see notes)
  • 1 cup marshmallow fluff
  • Red food gel color, optional
  • Green food gel color, optional

Instructions

  1. Preheat oven to 350 degrees and line cupcake pan with cupcake liners

Gingerbread Cupcakes

  1. In a large mixing bowl, beat your eggs, sugar, 1 stick of butter, and molasses on a medium high speed.
  2. Switch to a low speed and blend in flour, baking soda, ginger, cinnamon, allspice, salt, and water.
  3. Transfer batter into cupcake liners while leaving about an 1" - 1 & 1/2" of room from the rim of the liner.
  4. Bake your cupcakes for 18-20 minutes or until your cake tester comes out clean.
  5. Once baked, remove cupcakes from oven and allow to cool to room temperature while you work on your cream cheese frosting.

Marshmallow Buttercream Frosting

  1. If not already done prior, sift 3 cups of powdered sugar. When finished, measure out 3 cups of sifted powdered sugar and put away what’s left.
  2. Beat butter, shortening, and marshmallow cream together until well combined, light, and fluffy.
  3. Beat in the vanilla extract.
  4. Place your stand mixer, or hand mixer, on the lowest possible setting. Begin to slowly and gradually add in your powdered sugar 1/2 cup at a time. (see notes)
  5. Add in heavy cream, 1 tablespoon at a time, while beating buttercream at a medium speed until light & fluffy. (see notes)
  6. If you'd like to cut the sweetness, you can incorporate a pinch of salt.

Decorating

  1. Pipe each cupcake with marshmallow buttercream frosting onto each cupcake while alternating between red & green striped frosting bags (is using food gel color) as moving between cupcakes.
  2. Serve and enjoy!

Notes

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my frosting to the point of a soupy mess. If your frosting is too runny, you can add in more powdered sugar to stiffen.
  • If you’d prefer to skip the shortening, simply swap it out with 1 additional stick of room temperature butter.
  • If you’d prefer a more white, stiffer, buttercream then simply omit the butter & replace with 1 additional cup of shortening. Also be sure to swap out the vanilla extract for clear vanilla extract.
  • Make sure you sift your powdered sugar. This will help the sugar mix into the butter & shortening smoothly.
  • When all your powdered sugar has been added in, the buttercream will appear dry. Don’t raise the alarms. When adding in your milk or heavy cream, your buttercream will start to have the fluffy texture it‘s known for.
  • Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my buttercream to the point of a soupy mess.
  • Also worth mentioning, if desired, you can easily swap out the heavy cream for equal parts of your preferred milk.

These gingerbread delights also go wonderfully with cream cheese frosting!

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More Cake Theme Tutorials👉 https://bit.ly/2NN3s39Let’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉 https://bit.ly/30otZW3

Posted by Man Cake on Wednesday, July 10, 2019

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