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Caramel Gingerbread Cupcakes

Name: Caramel Gingerbread Cupcakes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1 dozen
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, room temperature; 1/2 cup 2% milk; 1/3 cup canola oil; 1/4 cup molasses; 1 teaspoon vanilla extract; 1/2 teaspoon caramel extract; FROSTING:; 3 cups confectioners' sugar; 6 tablespoons butter, softened; 1 teaspoon caramel extract; 3 to 4 tablespoons 2% milk; Caramel sundae syrup

1 review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 15 min. + cooling

Makes

1 dozen

Updated: Jan. 28, 2023

One night, my niece and I put our heads together to come up a with a fabulous cupcake. We combined our favorite gingerbread cookie recipe and our favorite cupcake recipe, then enhanced the cupcakes with caramel frosting and a drizzle of caramel ice cream topping. Our guests reached for seconds and thirds until nothing was left but a delicious memory and a stellar recipe to share. —Delaine Smith, Barrie, Ontario

Caramel Gingerbread Cupcakes Recipe photo by Taste of Home

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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, room temperature
1/2 cup 2% milk
1/3 cup canola oil
1/4 cup molasses
1 teaspoon vanilla extract
1/2 teaspoon caramel extract
FROSTING:
3 cups confectioners' sugar
6 tablespoons butter, softened
1 teaspoon caramel extract
3 to 4 tablespoons 2% milk
Caramel sundae syrup

Directions

Preheat oven to 350°. Line 12 muffin cups with paper liners.
Whisk together first nine ingredients. In another bowl, whisk together egg, milk, oil, molasses and extracts. Add to flour mixture; stir just until moistened.
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.
For frosting, beat confectioners’ sugar, butter, extract and enough milk to reach desired consistency. Spread over cupcakes. Drizzle with caramel syrup before serving.

Nutrition Facts

1 cupcake: 382 calories, 13g fat (4g saturated fat), 32mg cholesterol, 192mg sodium, 65g carbohydrate (52g sugars, 1g fiber), 3g protein.

Caramel Gingerbread Cupcakes

Ingredients

Directions

Nutrition Facts

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