Skip to main content

Caramel Gingerbread Cupcakes


I am a fan of all things gingerbread, desserts, coffee, you name it.  I've got quite the stockpile of recipes in my to-try file, but when I ran across these Caramel Gingerbread Cupcakes from Taste of Home, they went directly to the top of the list!


The only things I changed was to use whole milk instead of 2%, that's what we keep on hand. I also ground the nutmeg, cloves, and ginger fresh in a spice mill.  The smell was amazing! 


I'm going to be upfront and say, my piping skills are terrible.  I have such beautiful designs planned in my mind, but they rarely make it to the item that I'm decorating.  That's when I bust out the sprinkles!  Sprinkles just make everything more attractive.  In this case, I used Sweets and Treats Reindeer Food Mix.


Aren't they adorable? And I just want to put that caramel frosting on every single thing I bake now, it's so good.  Thanks so much to Delanie S. for sharing her recipe!  These definitely will be making an appearance on my Christmas dessert table.

This is my last recipe for #ChristmasSweetsWeek, but I'll definitely be checking out what the rest of the bloggers share over the next few days and you should too!  Thanks so much again to Terri and Christie for hosting!

Caramel Gingerbread Cupcakes

Caramel Gingerbread Cupcakes
Yield: 10

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/3 cup canola oil
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon caramel extract
FROSTING:
  • 2 cups confectioners' sugar
  • 1/4 cup butter, softened
  • 1 teaspoon caramel extract
  • 2 tablespoons milk (2 to 3)
  • Caramel sundae syrup

Instructions

  1. Preheat oven to 350°. Line 10 muffin cups with paper liners.
  2. Whisk together first nine ingredients. In another bowl, whisk together egg, milk, oil, molasses and extracts. Add to flour mixture; stir just until moistened.
  3. Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks; cool completely.
  4. For frosting, beat confectioners’ sugar, butter, extract and enough milk to reach desired consistency. Spread over cupcakes. Drizzle with caramel syrup before serving.

Notes

Source: https://www.tasteofhome.com/recipes/caramel-gingerbread-cupcakes/

Recommended Products

Wilton Perfect Results Muffin Pan
Watkins Caramel Flavor 2 pack

Other recipes you may enjoy:

Yuletide Eggnog Cupcakes

Gingerbread Cookie Cups

Caramel Tassies

Caramel, gingerbread
Cupcakes, Dessert
American



Welcome to #ChristmasSweetsWeek 2019! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 25 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Christmas Beverages:
White Cranberry Moscow Mule from Love and Confections

Christmas Breakfasts:
Sugarplum Pinwheels from Palatable Pastime

Christmas Pastries and Desserts:
Candy Cane Rice Krispies Treats from Hezzi-D's Books and Cooks
Caramel Gingerbread Cupcakes from Jolene's Recipe Journal
Dark Chocolate Peppermint Bread from Sweet Beginnings
Easy Red Velvet Crinkle Cookies from Blogghetti
Powdered Sugar Pound Cake with Pecans from Shockingly Delicious
Snow Globe Cake from The Redhead Baker

Christmas Candies:
Chocolate Saltine Cracker Toffee from Cheese Curd In Paradise
Gingerbread Truffles from Daily Dish Recipes


Labels:

Comments

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microw...
9 comments
Read more

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker....
3 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut ...
2 comments
Read more