Nov 23, 2011

Gingerbread Cupcakes w/ Brown Sugar Frosting

When it’s chilly out, I like some spicy cupcakes while sippin’ on my apple cider.

Gingerbread Cupcakes

slightly adapted from here.


¼ C (½ stick) butter, softened

2 Tbsp plain yogurt (I used Greek yogurt)

½ C granulated sugar

½ C molasses

1 egg

1 tsp vanilla extract

1 ¼ C all-purpose flour

2 tsp ground ginger

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground clove

¼ tsp allspice

¼ tsp salt

1 tsp baking soda

¾ C hot milk


1. Preheat oven to 350 minutes Fahrenhite

2. In a bowl, sift together flour, ginger, cinnamon, nutmeg, clove, allspice, and salt

3. In another bowl, cream together butter, yogurt, and sugar until light and fluffy. Add in molasses, egg and vanilla extract, and mix until well combined.

4. Dissolve the baking soda in the hot milk

5. Add in half of the flour to the butter mixture, mix; add in half the milk, mix. Add in the rest of the flour, mix; and then the remaining milk, mix!

6. Pour batter halfway up the greased cupcake pan.

7. Bake for 20-24 minutes or until done (I baked mine for 21 minutes)

8. Let cool completely before frosting.

Note: when I mix a cookie or a cupcake batter, I try not to mix too much. Before adding the last bit of dry and wet ingredients, I only mix the batter to a point when the flour is just about to disappear.

While my cupcakes are cooling, prepare the frosting.

Brown Sugar Frosting

Recipe from the Cupcake Project


½ C (1 stick) butter

2/3 C packed brown sugar

¼ C milk

1 ½ C sifted powdered sugar, or confectioners’ sugar


1. In a saucepan, melt the butter and stir in the brown sugar. Bring the mixture to a boil lower the heat to medium-low, and let it simmer for 2 minutes, stirring constantly.

2. Add the milk and bring to boil again, stirring constantly

3. Let the mixture cool to room temperature, and then gradually add the powdered sugar, ½ cup at a time.

4. Beat until thick enough to spread.

* If too thick, add a little hot water to thin it out.

Mine was too running, it’s not really a frosting, but not as runny as a glaze. Also I reduced the amount of brown sugar and the powdered sugar from the original recipe because when I used the original recipe it was way to sweet. It tastes great though, kind of taste like caramel, but with more intense molasses flavor.


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