These festive Gingerbread cupcakes are homemade and topped with a luscious Cinnamon Dulce de Leche frosting. There’s so much spice in these cupcakes between the cinnamon and ginger, the sweet frosting is the perfect topping.
I’m soaking up the last few days before Christmas enjoying every minute of my Christmas lights, eggnog lattes and frosted sugar cookies (somebody stop me please!)
I was welcomed this weekend with a very pleasant surprise; my boyfriend picked out a Christmas tree for us, and even strung the lights and hung a few decorations. He knows just how much I love my tree but we’ve been so busy it’s hard to find the time to get it all done.
Even though everyone on his side of the family lives fairly close, it can be difficult to get everyone together with all the different schedules.
Then last weekend I hosted a girls night with cocktails and desserts plus a few of my favorite appetizers. These Gingerbread Cupcakes were one of the desserts I shared.
Last holiday season, I made some Gingerbread Cherry Bars and thought I should probably be making some gingerbread cupcake, and I had fun testing this recipe until it was just right.
I love these because they have a wonderful light crumb texture but the flavors pack a nice punch. The cupcake is spiced with ginger and cinnamon and a bit of sour cream to help keep them from drying out too quickly.
The key to a successful cupcake is not to rush the creaming of the butter and sugar. This helps bring air into the cupcake and makes the cupcakes fluffy. Then make sure the egg, molasses and sour cream are very well mixed into the sugar before adding your dry ingredients.
For the frosting, I’ve chosen a Cinnamon Dulce De Leche frosting. It’s a wonderful compliment to the cupcake. The dulce de leche frosting is not to sweet and nicely balanced with the cinnamon. It’s smooth in texture and very silky.
Again, for the frosting, you want to allow some time to whip the butter until it’s turns light in color. I tend to think I make some pretty amazing frosting, but I also like my frosting to be very light in texture with lots of air bubbles, and that means beating the frosting for longer periods of time. I definitely give my mixer a work out.
I know that dulce de leche can be expensive. I like to stock up at Trader Joe’s because a small jar is only three dollars. I kept mind in the refrigerator too, so it’s nice and thick. If you can’t find it, a nice thick caramel could be used as an alternative.
Before we part ways, I would love to know what your favorite holiday flavors are!
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- For the cupcake:
- ½ cup unsalted butter, softened
- ½ cup sugar
- 1 large egg
- ⅔ cup molasses
- ½ cup light sour cream
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoon cinnamon
- 1 teaspoons ginger
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup Milk
- For the frosting:
- 3 sticks (1 1/2 cups) unsalted butter
- 6 cups powdered sugar
- 4 heaping tablespoons dulce de leche (cold)
- 3 tablespoons heavy whipping cream
- 2 heaping teaspoons cinnamon
- Pinch of salt
- For the cupcakes: Preheat the oven to 350° F and line a cupcake pan with paper liners.
- Soften butter in the microwave 10-15 seconds.
- In a medium-sized bowl, combine softened butter and sugar. Beat together on medium speed until creamy 3-5 minutes. Mixture should appear light and fluffy. Scrape down the sides of the bowl as needed.
- Add the egg and molasses and beat until mixture is well combined.
- Then add the sour cream and continue beating until it’s well mixed.
- In a separate small bowl, combine flour, baking powder, ginger, cinnamon, salt and baking soda. Whisk together.
- Alternate adding half the dry ingredients with half the milk, mixing just until combined. Once mixed, use your spatula to turn the batter over form the bottom to the top to ensure batter is well mixed.
- Fill the cupcakes liners about 2/3 of the way full, dividing the batter evenly.
- Bake at 350° for 15-18 minutes. Baking times will vary by oven. The cupcakes are finished when you can insert a toothpick and it comes out clean. Allow the cake to cool completely.
- For the frosting: Cut the butter into pieces. Using the paddle attachment, whip the butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color.
- Add 3 cups powdered sugar, one cup at a time and mix on low speed until incorporated into butter. The frosting will start to thicken.
- Begin to alternate heavy whipping cream and dulce de leache while alternating in additional cups of powdered sugar until all the powdered sugar has been added. Add the cinnamon and pinch of salt last.
- Continue beating until all ingredients are combined and then beat it at a high speed for 2 minute to whip some additional air into the frosting.
- Pipe the cupcakes with an open round tip.
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