Description
Delicious gingerbread cupcakes topped with fluffy cinnamon buttercream and vibrant pomegranate seeds, perfect for the holiday season.
Ingredients
Scale
- 1 ½ cups all-purpose flour (or whole wheat flour)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup molasses (light molasses can be used)
- 2 large eggs (or flax eggs for a vegan option)
- ½ cup unsalted butter, softened
- ¼ cup heavy cream or milk
- ½ cup pomegranate seeds
Instructions
- Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
- In a mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and spices.
- In another bowl, cream together the unsalted butter and sugars until light and fluffy.
- Beat in the eggs one at a time until fully incorporated.
- Gradually mix in the molasses.
- Alternate adding the dry ingredients and milk, starting and finishing with the dry ingredients. Stir until just combined.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- For the frosting: beat the unsalted butter until creamy, then gradually add powdered sugar, cinnamon, and cream or milk until desired consistency is reached.
- Once cooled, pipe or spread the frosting on the cupcakes and top with pomegranate seeds.
Notes
For a richer flavor, you may add cocoa powder or fold in apple or pear puree. Ensure all ingredients are at room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: gingerbread, cupcakes, holiday baking, cinnamon, festive desserts