She Strengthens

Gingerbread Cupcakes with a Twist

A Perfect Balance of Flavors

When it comes to gingerbread, it’s all about finding the perfect balance of spices, sweetness, and heat. These cupcakes from Maxie’s Supper Club hit the spot, thanks to the harmonious blend of fresh ginger, black pepper, molasses, and warm spices. And let’s not forget the creamy cream cheese frosting that rounds out the flavors.

The Secret to Success: Fresh Ginger

Don’t be shy about using a generous amount of fresh ginger in these cupcakes. The key is to find the right balance, so the spiciness doesn’t overpower the other flavors. To take it to the next level, top your cupcakes with a festive sprinkle of candied ginger.

Choosing the Right Molasses

When it comes to molasses, you have options. From light to blackstrap, each type has its own unique flavor profile. For this recipe, light molasses (sometimes labeled as mild) is the way to go. It adds a rich, velvety texture without overpowering the other flavors.

Let’s Get Baking!

Gather Your Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon fine salt
• 3/4 cup light molasses
• 3/4 cup vegetable oil
• 3/4 cup granulated sugar
• 3/4 cup water
• 1 1/2 teaspoons baking soda
• 1/2 cup packed, peeled, and minced fresh ginger
• 2 large eggs, lightly beaten
• 1 1/2 recipes Whipped Cream Cheese Frosting
• 1/4 cup small-dice crystallized or candied ginger (optional)

Instructions

Preheat and Prep

Heat your oven to 350°F and arrange a rack in the middle. Line two 12-well muffin pans with 9 paper liners each.

Mix and Whisk

In a medium bowl, whisk together the flour, cinnamon, cloves, pepper, and salt. In a large bowl, whisk the molasses, oil, and sugar until smooth.

Bring it All Together

In a large saucepan, bring the water to a boil over medium-high heat. Whisk in the baking soda, then whisk in the molasses mixture until combined. Remove from heat and stir in the minced ginger.

Combine and Fill

Whisk the dry ingredients into the batter until just combined. Stir in the eggs until just combined. Fill the muffin wells about three-quarters of the way.

Bake and Cool

Place the muffin pans side by side in the oven and bake for 9 minutes. Rotate the pans front to back and side to side and bake until a toothpick inserted into the center of the cupcakes comes out clean. Let cool for 5 minutes, then remove from pans and cool completely on wire racks.

Frost and Serve

Once cooled, frost with Whipped Cream Cheese Frosting and sprinkle with candied ginger, if desired. Serve immediately, or refrigerate in an airtight container for up to 3 days.