Easy Entertaining : Small Batch Gingerbread Cupcakes
Have you seen the incredible gingerbread cupcakes that my friend Colleen from @sweetloveonlife whipped up for our Thanksgiving box photoshoot? Talk about holiday vibes in cupcake form! There’s nothing quite like the cozy smell of gingerbread baking, is there? After a few kitchen mishaps of my own (who knew you had to chill gingerbread cookie dough first?!), I’m excited to tackle something just as tasty but a bit simpler to pull off. Plus, it’s sure to be kid-approved!
Planning to host or need a sweet gift idea? Colleen’s recipe for small-batch gingerbread cupcakes is your new go-to fall treat. They also make a thoughtful addition to our Thanksgiving holiday boxes—the perfect gift for any busy parents with little turkeys at home!
Small Batch Gingerbread Cupcakes
Ingredients:
2/3 cup flour
1/2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/8 tsp nutmeg
1/4 tsp salt
1/4 cup brown sugar
1/4 cup granulated sugar
2 1/2 Tbsp vegetable oil
1 egg
1 tsp vanilla
1/4 cup sour cream
2 Tbsp whole milk
Instructions:
Preheat your oven to 350°F and line a muffin tin with 6 liners.
In a small bowl, mix the flour, baking powder, spices, and salt.
In a medium bowl, whisk together both sugars, oil, egg, sour cream, and vanilla until smooth.
Using a spatula, gently fold in the flour mixture, adding milk just as the dry ingredients are almost fully incorporated. Don’t overmix!
Spoon the batter into your tin, filling each liner halfway.
Bake for 15-18 minutes or until the tops are just set and spring back slightly when tapped.
Cool completely before frosting.
Vanilla Buttercream
Ingredients:
1 cup unsalted butter
4 cups powdered sugar
1 tsp vanilla
4 oz heavy cream
1/4 tsp salt
Instructions:
In a stand mixer fitted with the paddle attachment (or with a hand mixer), cream the butter until it’s fluffy and pale yellow. Gradually add in the powdered sugar, drizzling in the cream as sugar is being incorporated. Add vanilla and salt, then mix on medium-high until light and fluffy, scraping down sides as needed. This recipe will frost 12-16 cupcakes (so remember to cut it in half if you only make 6 cupcakes!).
For more drool-worthy recipes and inspo, check out Colleen at @sweetloveonlife on Instagram—she’s also a magician when it comes to food styling and photography! Enjoy, and happy baking!
