There’s no reason for gingerbread cookies to be customary cuisine only once a year. Here’s a way to make cupcakes that taste remarkably like those cookies we enjoy every Christmas season.
Gingerbread cookie cupcakes
Makes about 15
- 1 cup water
- 2 teaspoons baking soda
- 2-1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 8 tablespoons unsalted butter, room temperature
- 2/3 cup brown sugar, tightly packed
- 1 cup molasses
- 2 large eggs, room temperature
- Cream cheese frosting
- Gingerbread cookie crumbs, to garnish
- Heat oven to 350 degrees F. Line muffin tins with paper baking cups and set aside.
- In a small saucepan, bring 1 cup of water to a boil.
- In a bowl, combine boiling water and baking soda. Set aside.
- In a large bowl, sift together flour, spices, salt and baking powder. Set aside.
- In an electric mixer, cream the butter until light.
- Beat in the brown sugar until fluffy, 1 to 2 minutes.
- Beat in the eggs, one at a time, scraping as needed.
- Beat in the molasses, baking soda mixture and flour mixture. Mix well.
- Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly.
- Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 25 minutes.
- Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating.