Sunday, January 9, 2011

I'm not ready for the holiday season to end! {Gingerbread Cupcakes with White Chocolate Butter Creme Frosting}

 Happy New Year! It's 2011! I hope you all are as excited about 2011 as I am! :)


For one of my New Year's Resolutions, I told myself that I would do my best to blog at least once a week on both of my blogs. (Yes, I have TWO! Haha. I have considered starting a third blog about cooking, but decided against it.)

As I was scouring my brain and my cupboards for a cupcake to make today, I remembered that I (sadly) did not make anything Gingerbread this Christmas season. Normally, we make a homemade Gingerbread house. However, I did consume a LOT of Gingerbread Lattes. Yum! So, I decided to make a Gingerbread Cupcake. I got the recipe from Martha Stewart. And I have been craving White Chocolate all day, so I went with a White Chocolate Butter Creme Frosting.

AND OMG.... I finally just tried one and this is probably my new favorite cupcake. So delicious!

Gingerbread Cupcakes (makes about 24 cupcakes)
 2 teaspoons baking soda
 2 1/2 cups all-purpose flour
 2 teaspoons ground ginger
 1 1/2 teaspoons ground cinnamon
 1/2 teaspoon ground cloves
 1/2 teaspoon ground nutmeg
 1/2 teaspoon salt
 2 teaspoons baking powder
 1 stick of unsalted butter, room temperature
 2/3 cup packed dark-brown sugar
 1 cup molasses
 2 large eggs, room temperature

1. Pre-heat oven to 350 degrees.
2. In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside.
3. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
4. In an electric mixer fitted with the paddle attachment, cream the butter until light.
5. Beat in the brown sugar until fluffy, 1 to 2 minutes.
6. Beat in the molasses, baking-soda mixture, and flour mixture.
7. Beat in the eggs.
8. Fill your cupcake trays that are lined with paper three-quarters full.
9. Bake for 15 minutes.
10. Let cool on a wire rack before frosting.

White Chocolate Butter Creme Frosting
1 bag White Chocolate Chips
2 sticks butter
3-4 cups confectioner's sugar


1. In a small saucepan, add about a cup of water. Get a glass bowl that can handle high temperatures and that can fit inside the small saucepan. Make sure that the water in the sauce pan does not touch the bottom of the bowl. Bowl the water in the saucepan and place the bowl on top. Fill the bowl with the White Chocolate Chips. You have just created a double boiler. With a spatchula, stir around the chips until all are melted. Try not to eat the entire bowl of melted white chocolate... ;)
2. Put the butter in a standing mixer and beat until whipped.
3. Slowly add in the melted White Chocolate. Beat until incorporated.
4. Add in the confectioner's sugar one cup at a time until it meets the correct consistency. Try not to eat the entire bowl of frosting...


Once your cupcakes are cooled, frost those babies. Then give them a try. Your taste buds are going to dance. Your house is going to smell like Christmas. It's going to be a really good day for you. Trust me.




  • 2 teaspoons baking soda







  • 2 1/2 cups all-purpose flour







  • 2 teaspoons ground ginger







  • 1 1/2 teaspoons ground cinnamon







  • 1/2 teaspoon ground cloves







  • 1/2 teaspoon ground nutmeg







  • 1/2 teaspoon salt







  • 2 teaspoons baking powder







  • 8 tablespoons (1 stick) unsalted butter, room temperature







  • 2/3 cup packed dark-brown sugar







  • 1 cup unsulphered molasses







  • 2 large eggs, room temperature, lightly beaten






  • Read more at Marthastewart.com: Gingerbread Cupcakes - Martha Stewart Recipes



  • 2 teaspoons baking soda







  • 2 1/2 cups all-purpose flour







  • 2 teaspoons ground ginger







  • 1 1/2 teaspoons ground cinnamon







  • 1/2 teaspoon ground cloves







  • 1/2 teaspoon ground nutmeg







  • 1/2 teaspoon salt







  • 2 teaspoons baking powder







  • 8 tablespoons (1 stick) unsalted butter, room temperature







  • 2/3 cup packed dark-brown sugar







  • 1 cup unsulphered molasses







  • 2 large eggs, room temperature, lightly beaten






  • Read more at Marthastewart.com: Gingerbread Cupcakes - Martha Stewart Recipes



  • 2 teaspoons baking soda







  • 2 1/2 cups all-purpose flour







  • 2 teaspoons ground ginger







  • 1 1/2 teaspoons ground cinnamon







  • 1/2 teaspoon ground cloves







  • 1/2 teaspoon ground nutmeg







  • 1/2 teaspoon salt







  • 2 teaspoons baking powder







  • 8 tablespoons (1 stick) unsalted butter, room temperature







  • 2/3 cup packed dark-brown sugar







  • 1 cup unsulphered molasses







  • 2 large eggs, room temperature, lightly beaten






  • Read more at Marthastewart.com: Gingerbread Cupcakes - Martha Stewart Recipes

    4 comments:

    1. Never visited your cupcake blog before. This is pretty awesome Jenna :-)

      ReplyDelete
    2. Just thought you would like to know that I tried out your white chocolate frosting recipe on my sister's cupcakes. I was surprised by how well it whipped up with the warm white chocolate and all. Deeeeeelish!

      -Alyson

      ReplyDelete
    3. Alyson - YAY! Thanks for giving me feedback! Glad they worked out! <3

      ReplyDelete