She Strengthens

Gingerbread Cupcakes with a Twist: A Perfect Holiday Treat

When it comes to holiday baking, it’s hard to resist the allure of moist, flavorful gingerbread cupcakes. But what if you could take this classic treat to the next level? By incorporating dark, rich-tasting Guinness stout and a hint of white pepper, these cupcakes become a game-changer.

The Ultimate Flavor Combination

The secret to these cupcakes lies in the combination of fresh and crystallized ginger, which provides a delightful balance of spicy and sweet. And if you’re looking for an alternative to Guinness, simply substitute it with brewed espresso or strong coffee for a similar depth of flavor.

Get Baking!

With a total preparation time of 45 minutes, plus cooling time, these cupcakes are a manageable project even for the busiest of holiday schedules. And with 24 cupcakes per batch, you’ll have plenty to share with friends and family.

Ingredients:

For the Gingerbread:

• 1 cup Guinness stout
• 1 cup molasses
• 3/4 cup dark brown sugar
• 3/4 cup canola oil
• 3 large eggs
• 2 tablespoons fresh ginger
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon white pepper
• 1/2 teaspoon kosher salt
• 1/4 cup chopped crystallized ginger

For the Frosting:

• 1 pound cream cheese
• 1/2 cup unsalted butter
• 1 tablespoon vanilla extract
• 2 cups powdered sugar
• Pinch of fine sea salt

Instructions:

1. Preheat your oven to 350°F (180°C) and line two 12-cup muffin pans with liners.
2. In a bowl, whisk together the Guinness, molasses, brown sugar, oil, eggs, and fresh ginger.
3. In a large bowl, sift together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, pepper, and salt.
4. Add the wet ingredients along with the crystallized ginger to the dry ingredients and stir just until combined.
5. Divide the batter among the muffin wells, filling them nearly full.
6. Bake until a toothpick inserted into the center comes out clean, about 15 minutes.
7. Let cool for about 5 minutes, then remove the cupcakes and let them cool on a wire rack.

The Perfect Frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until smooth and fluffy, about 3 minutes.
2. Gradually beat in the powdered sugar and salt and continue to mix until thoroughly combined, scraping down the sides of the bowl as needed.
3. Scoop the frosting into a pastry bag fitted with a medium star tip.
4. Pipe the frosting onto each cupcake, dividing it evenly.
5. Serve and enjoy!

These gingerbread cupcakes with Guinness stout and cream cheese frosting are sure to become a new holiday tradition. So go ahead, get baking, and spread some joy this holiday season!