And not just any cupcakes! These gingerbread cupcakes with eggnog frosting are all dressed up for the holiday, complete with jewel-toned sprinkles and seasonal spice. If your family is a cupcake family, they'll love these cute and tasty treats.
Ingredients for Gingerbread Cupcakes
Here's what you need to make these spiced Christmas cupcakes:
All-purpose flour. I like organic flour from Bob's Red Mill
Baking powder. To help your cupcakes rise.
Brown sugar. You can also use coconut sugar if you prefer.
Molasses. This is the key to the authentic gingerbread flavor.
Warming spices. Combine cinnamon, ginger, nutmeg, cloves, and allspice.
Butter. Unsalted butter is best. If you only have salted, omit the salt from the dry ingredients.
Eggs. These should be at room temperature so they easily mix into the cupcake batter.
Almond milk. Another kind of dairy-free milk will also work.
Fluffy Eggnog Frosting
You'll have to wait for your cupcakes to cool completely before adding this sweet eggnog frosting. Here's what you need to make it:
Powdered sugar. Granulated or coconut sugar will give your frosting an unpleasant gritty texture.
Butter. Likewise, you'll need unsalted butter here.
Eggnog. Use the best-quality eggnog you can find. Vanilla extract. Aim for the pure stuff, not imitation.
Spices. In the frosting, I add cinnamon, nutmeg, and cloves.
Store leftover cupcakes in an airtight container in the fridge for three to four days if they're frosted. Unfrosted cupcakes can be stored in the fridge for a week. Or freeze unfrosted cupcakes for up to 6 months. To serve, thaw the cupcakes on the counter for a few hours, then top with frosting.
If you're planning ahead for a party, store the frosting and cupcakes separately in the fridge. Then first and decorate just before serving.
I love the addition of fancy sprinkles on these Christmas gingerbread cupcakes. Here are some other great decorating ideas:
Crushed candy canes or other peppermint candies
A dusting of cinnamon or nutmeg
Edible glitter sprinkles
Crushed gingerbread cookies
What to Serve with Gingerbread Cupcakes
These cupcakes make the perfect dessert for a holiday gathering. Here are some other great recipes to add to your celebratory menu:
¾cuporganic brown sugar(You can use coconut sugar for vegan option!)
6Tbspsunsalted butter, melted
2largeorganic eggs, room temp.
4-5cupsorganic powdered sugar, sifted
¼cupunsalted butter, softened
2-3Tbspshigh-quality eggnog, warmed slightly
pinch ofground cloves
Festive holiday sprinkles
TO MAKE GINGERBREAD CUPCAKES:
Preheat your oven to 400 degrees Fahrenheit and prep your cupcake pan with liners + spray.
In a large bowl, whisk together the flours, baking powder, spices, and sea salt. Set aside.
In the bowl of an electric mixer (using a paddle handle attachment), beat together the butter and sugar on medium-high speed for about 1-2 minutes, until light and fluffy. Scrape down the sides as needed using a rubber spatula.
Add the eggs, molasses, and vanilla, reducing the speed a little at this point.
Now, reduce the speed to low and slowly add in the dry ingredients and mix until incorporated. NO OVER-MIXING!
Scoop the batter into each cupcake liner (¾ full) and bake at 400 degrees Fahrenheit for the FIRST 5 minutes. Then reduce temperature to 350 degrees Fahrenheit and continue baking for another 14-17 minutes or until a toothpick comes out clean in the center.
Once done, turn off oven and keep cupcakes inside with the oven door slightly open for about 2 minutes before taking them out.
Remove from oven and Let them cool COMPLETELY before frosting.
TO MAKE EGGNOG FROSTING:
Add the butter in the bowl of an electric mixer & beat on medium-high speed until fluffy + smooth.
Add powdered sugar, vanilla extract, pinch of cinnamon, nutmeg, cloves and eggnog, continuing to mix on medium speed until you reach the desired consistency. **Add more eggnog (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).*
Add buttercream to a piping bag and pie onto cooled cupcakes. Sprinkle with Holiday sprinkles, if desired.
Tips & Tricks
STORAGE: Best kept if stored in an air-tight container in the refrigerator for up to 7 days (unfrosted) and 3-4 days when frosted. Also, can be frozen for up to 6 months when unfrosted and thawed.
MAKE AHEAD: You can always bake these cupcakes the night or day before and let them cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
OIL: If you want to substitute the melted butter, you can always use vegetable or canola oil.