Gingerbread Cupcakes

When I called for volunteers to help me with the photo shoot for this post, my two sons moved faster than Clark Griswold with sled wax.


Note: Originally published in December 2013.  I've updated the photos and revamped the recipe.

Gingerbread Cupcakes
Makes 12

For the Cupcakes:
1 3/4 cups plain flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon fine sea salt
1 teaspoon baking powder
115g softened unsalted butter
1/2 dark brown sugar
1/2 cup molasses
1 egg
1/2 cup water

For the Frosting:
90g unsalted butter, at room temperature
115g cream cheese, at room temperature
2 cups icing sugar, sifted
1 teaspoon ground cinnamon
1 tablespoon milk
Sprinkles for decorating

Make the Cupcakes:
Preheat the oven to 180 degrees C. Line a 12-hole muffin tin with paper cases.

Put the flour, baking powder, spices and salt into a large mixing bowl and whisk with a hand whisk to combine, aerate and get rid of any lumps.

Beat the butter and sugar with an electric mixer fitted with the paddle attachment on medium speed until creamy. Add the molasses and egg and beat again to combine. Add half the water, then half the dry mixture and mix on low speed until just combined. Add the remaining water and dry ingredients and mix on medium speed until combined.

Using an ice cream scoop, scoop the batter into the paper cases. Bake for 20 minutes, until a skewer inserted into the centre of a cupcake comes out clean. Leave to cool in the pans for 5 minutes before turning them out into a wire rack to cool completely.

Make the Frosting:
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the butter and beat until light and fluffy. Add the icing sugar and cinnamon and mix on low until incorporated. Add a little milk to give you a piping consistency and beat for about 2 minutes on medium-high speen until it's whipped and light.

Spoon the frosting into a piping bag with a large star nozzle and pipe swirls onto of the cooled cupcakes. Sprinkle with...um, sprinkles.