Description
Delicious gingerbread cupcakes topped with creamy cinnamon buttercream and fresh pomegranate seeds, perfect for holiday celebrations.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- A pinch of salt
- ½ cup unsalted butter, softened
- 1 large egg
- ½ cup molasses
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 teaspoon cinnamon (for frosting)
- Milk or heavy cream (to desired consistency for frosting)
- Pomegranate seeds (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together dry ingredients: flour, brown sugar, baking soda, cinnamon, ground ginger, cloves, nutmeg, and salt.
- In another bowl, cream together softened butter. Gradually add dry ingredients, alternating with egg and molasses until smooth.
- Spoon batter into lined muffin tins, filling 2/3 full.
- Bake for 18-20 minutes until a toothpick comes out clean. Cool on wire racks.
- For the frosting, beat butter with powdered sugar, vanilla extract, and cinnamon. Add milk or cream as needed for consistency.
- Once cupcakes are cooled, frost them and top with pomegranate seeds.
Notes
For a vegan option, use flax eggs and substitute butter for coconut oil. Ensure ingredients are at room temperature for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: gingerbread, cupcakes, cinnamon, buttercream, pomegranate, holiday, dessert