You Will Love Them: Juicy Gingerbread Cupcakes!

Certain scents and tastes we may only enjoy during the Christmas season – peppernuts, mulled wine, gingerbread, all these are part of the festive season and we miss them during the rest of the year. But who actually says it has to be that way? After all, one Christmas message from the Bible to “Scrooged” is that you should always carry Christmas in your heart.

So we hope you’ll enjoy our recipe for gingerbread cupcakes all year round!

What you need

7 oz flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
4,5 oz unsulphured molasses
4 fl oz buttermilk
3,5 oz brown sugar
3,5 oz g butter
1 teaspoon vanilla extract
2 eggs

For the cream cheese frosting.

8 oz cream cheese
3,5 oz butter
15 oz powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
A pinch of salt

And here’s how

Preheat the oven to 350 degrees.

Combine the flour, baking powder, baking soda, salt and spices, then in a second bowl, whisk together the buttermilk and molasses.

Cream the butter and brown sugar in a separate bowl, then beat in the eggs and vanilla extract.

Divide the batter evenly among 12 muffin cups and bake for 15-18 minutes.

For the cream cheese frosting

Beat the cream cheese and butter until smooth, gradually beat in the powdered sugar.

Stir in the vanilla and salt.

Pour into a perforated nozzle and decorate the cupcakes.

Do you feel like enjoying our gingerbread cookies in the summer? Tell us in the FB comments!