This gingerbread cupcake recipe is perfect for holiday baking. A delicious old recipe that is dense, moist, rich in flavor that will melt your heart.
This year I decided to delve deeper into my collection of coveted antique cookbooks. If you don’t already know this about me, I adore antiquing and it seems that each time I go out on a venture, I come home with one or two beloved antique cookbooks.
I simply adore traveling back into time, with each turn of an aged, stained page, to devour recipes of long ago. Times were simpler. Life was anchored in the kitchen, guests were greeted with old fashioned hospitality, entertained with favorite family recipes and then left with satisfied hearts and bellies. This year I decided to pick a few recipes to experiment with and share them with family and friends. The ginger tea cakes caught my eye and I knew in an instant that they would be just perfect for the holidays.
My mom and dad gushed with delight as they sampled the gingerbread cupcakes that tasted spot on to their favorite childhood gingerbread cake from a local grocery store. Nothing could have pleased me more. I knew this gingerbread cupcake recipe was a success.
Gingerbread cupcakes. A warm and spicy, slightly sweet dense cake that has stood the test of time. Doesn’t get any more divine than that for the holidays, does it?
Here’s the decadent buttercream frosting recipe that I swirled on top!
Wishing you a Happy Christmas full of old fashioned fun!
Here’s the recipe ::
- 1 1/2 cups flour sifted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 1/2 teaspoon ginger
- 1/4 cup salted butter
- 4 tablespoons brown sugar
- 1 egg
- 1/2 cup molasses
- 1/2 cup boiling water
- Sift flour and add baking powder, baking soda, salt, and all spices and then sift 3 more times
- With a mixer, cream the butter and gradually add brown sugar a tablespoon at a time, and mix until light and fluffy
- Add egg and beat well
- Add a small amount of flour and mix then small amount of molasses, and continue alternating until gone and batter is smooth
- Add boiling water and mix briefly until incorporated
- Pour batter into cupcake papers that have been placed into a muffin tin, filling papers no more than 1/2 full
- Bake for 20 minutes in a preheated 375º oven
- Cool and frost with favorite buttercream frosting and top with candied ginger holly shaped leaf