Description
Delightful gingerbread cupcakes topped with creamy cinnamon buttercream and fresh pomegranate seeds, perfect for holiday gatherings and special occasions.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp salt
- ¾ cup brown sugar
- ½ cup molasses
- 2 large eggs
- ½ cup unsalted butter (room temperature)
- ½ cup milk
- ½ cup pomegranate seeds (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
- In another bowl, beat the room temperature butter and brown sugar until light and fluffy.
- Add the eggs one at a time, followed by the molasses until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with milk until fully combined.
- Fill each cupcake liner two-thirds full with the batter.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean.
- While cooling, prepare cinnamon buttercream: beat softened butter, powdered sugar, cinnamon, vanilla, and heavy cream until smooth.
- Once cooled, frost the cupcakes generously with buttercream and garnish with pomegranate seeds.
- Serve at room temperature and enjoy!
Notes
Ensure all ingredients are at room temperature for the best results. Avoid overmixing the batter to keep cupcakes fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: gingerbread, cupcakes, holiday, dessert, festive, baking