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Cranberry Gingerbread Cupcakes

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Delightful cupcakes that combine the warm spices of gingerbread with tart cranberries, perfect for the holidays.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 1/2 cup buttermilk
  • 1 cup cranberries (for batter)
  • 1 cup softened butter (for frosting)
  • 4 cups powdered sugar (for frosting)
  • 3–4 tablespoons cranberry juice (for frosting)
  • Sugared cranberries for decoration

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground nutmeg, and salt. Set aside.
  3. Cream the softened butter and brown sugar until fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the molasses and buttermilk.
  5. Gradually add the dry ingredients to the wet ingredients. Mix until just combined, then fold in the cranberries.
  6. Divide the batter evenly among the cupcake liners.
  7. Bake for 18-20 minutes, checking for doneness with a toothpick.
  8. For the frosting, beat softened butter until creamy, then gradually add powdered sugar and cranberry juice.
  9. Frost the cooled cupcakes with the cranberry buttercream and decorate with sugared cranberries.

Notes

Use fresh cranberries for best results. Don’t overmix to prevent dense cupcakes.

Nutrition

Find it online: https://maymentora.com/cranberry-gingerbread-cupcakes/