Get ready to tantalize your taste buds with the ultimate holiday dessert that will make your guests swoon! These Salted Caramel Gingerbread Cupcakes are not just another boring holiday treat - they're a decadent explosion of warm spices, rich caramel, and irresistible sweetness that will transform your ordinary baking experience into a gourmet adventure. Imagine biting into a perfectly spiced gingerbread cupcake, topped with luxurious whipped cream and drizzled with golden salted caramel - it's like a Christmas miracle in every single bite!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1/2 cup molasses
- 1/4 cup salted caramel sauce
- 1/2 cup whipped cream for topping
- Extra caramel for drizzling
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the molasses and 2 tablespoons of salted caramel sauce until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, pipe or spread whipped cream on top of each cupcake.
- Drizzle additional salted caramel sauce over the whipped cream, creating an elegant and delicious finish.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Tips
- • Make sure your butter is truly softened but not melted for the perfect cupcake texture • Don't overmix the batter - this can lead to tough, dense cupcakes • Use fresh spices for the most vibrant gingerbread flavor • Let the cupcakes cool completely before adding whipped cream to prevent melting • For an extra professional touch, use a piping bag to create beautiful whipped cream swirls • Store cupcakes in the refrigerator to keep the whipped cream fresh and maintain the caramel's consistency • For a make-ahead option, you can prepare the cupcakes a day in advance and add toppings just before serving
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
