Ingredients
Gingerbread Cupcakes
- 150 grams cake flour, spooned and leveled (All-purpose also works)
- 200 grams dark brown sugar, lightly packed
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- tiny pinch ground black pepper, *optional
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 120 mL canola oil
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 56 grams sour cream
- 60 mL whole milk, room temperature
Toasted Marshmallow Frosting
- 113 grams unsalted butter, room temperature
- 227 grams cream cheese, room temperature
- 480 grams powdered sugar, spooned and leveled
- 1 Tbsp pure vanilla extract
- 1/8 tsp fine sea salt
- 15 large marshmallows, or about 3 oz of fluff
Method
Gingerbread Cupcakes
- Preheat the oven to 325F (163C)and line 12 muffin tins with cupcake liners.
- In a medium bowl, whisk together the cake flour, sugar, spices, baking soda, salt and sugar until they're evenly distributed (whisk well).150 grams cake flour spooned and leveled (All-purpose also works), 200 grams dark brown sugar lightly packed, 2 tsp ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground nutmeg, 1/2 tsp ground cloves, 1/2 tsp baking soda, 1/2 tsp fine sea salt, tiny pinch ground black pepper *optional
- Add the oil to the dry ingredients and beat together until they're combined.120 mL canola oil
- Add the egg and vanilla extract and mix until they're fully combined.1 large egg room temperature, 1 tsp pure vanilla extract
- Add the sour cream and turn the mixer to low speed, while streaming the milk in. Scrape the edge of the bowl and mix just until the cupcake batter is smooth.56 grams sour cream, 60 mL whole milk room temperature
- Fill each cupcake liner about 2/3-3/4 full, about 50 grams of batter per cupcake.
- Bake for 20 minutes. They are done when you press on the center of the cupcake and it springs back or when a toothpick inserted comes out clean.
- Remove them from the oven and let them cool in the cupcake pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before frosting.
Toasted Marshmallow Frosting
- Place the butter and cream cheese in a large bowl or the bowl of a stand mixer and use the whisk attachment to beat at full speed for 1-2 minutes, just until they're fully combined. Make sure to scrape the edge of the bowl every so often.113 grams unsalted butter room temperature, 227 grams cream cheese room temperature
- Add the powdered sugar, salt and vanilla and turn the mixer on to low speed, just until the powdered sugar is incorporated. Then turn the speed up to high for 2-3 minutes.480 grams powdered sugar spooned and leveled, 1 Tbsp pure vanilla extract, 1/8 tsp fine sea salt
- Place the marshmallows on a plate and microwave for 30-60 seconds, or until they're puffy and melted. Use a kitchen torch to toast the top and then let them cool for 1-2 minutes. This can also be done in the oven, just place the marshmallows on a small baking tray and broil for 3-5 minutes until they're puffed and a little charred.15 large marshmallows or about 3 oz of fluff
- Add half of the marshmallows and mix just until they're combined. Add the other half of the marshmallows, mixing just until the marshmallows are combined into the buttercream. The buttercream will be too soft to frost with, so refrigerate it for 15-30 minutes before frosting.
- Pipe a large round layer of frosting onto each cupcake and decorate with toasted marshmallows.
Notes
- *I weigh 50g of batter for each cupcake. If it's less, they'll be short and if it's too much, they may sink.
- I recommend a light colored metal cupcake pan if you want the the vanilla cupcakes more uniform in color.
- Store in an airtight container, at room temperature for 2-3 days or refrigerated for 7-10 days or frozen for a few weeks.
- You may have some leftover frosting from this recipe.
Nutrition
Serving: 1gCalories: 542kcalCarbohydrates: 77gProtein: 4gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 58mgSodium: 250mgPotassium: 94mgFiber: 1gSugar: 63gVitamin A: 552IUVitamin C: 0.1mgCalcium: 56mgIron: 0.5mg