©Aimée Geroux | https://extremecouponingmom.ca
Salted Caramel Gingerbread Cupcakes
Finding the perfect flavour pairing is something I enjoy doing.
When I think of gingerbread I immediately think of warm flavours like caramel or rum that will pair lovely together.
I wanted to keep these cupcakes family-friendly so I opted for a salted caramel icing to pair with these delicious gingerbread cupcakes.
This flavour pairing is Christmas in a cupcake … well, at least in my opinion!
©Aimée Geroux | https://extremecouponingmom.ca
Salted Caramel Gingerbread Cupcakes
Treat your family by whipping up a batch of these delightful Salted Caramel Gingerbread Cupcakes.
They would make the perfect star of your holiday dessert table or serve them as a special mid-day treat during the winter break from school!
Plus, I am also sharing 40+ delicious recipes that would be perfect for the holidays at the end of this blog post.
What You Will Need:
For the Gingerbread Cupcakes
- ½ cup milk
- ⅓ cup avocado oil
- 2 tablespoons dark molasses
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup light brown sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
For the Salted Caramel Buttercream
- 1 stick (½ cup) butter, softened
- 2 ¼ cups powdered sugar
- ¼ cup salted caramel sauce
Yields: 12 Cupcakes
©Aimée Geroux | https://extremecouponingmom.ca
How To Make Salted Caramel Gingerbread Cupcakes
Follow along with the Salted Caramel Gingerbread Cupcakes step-by-step process photos and then find the printable recipe below!
©Aimée Geroux | https://extremecouponingmom.ca
Gather the ingredients you will need to make these yummy cupcakes.
Preheat your oven to 350F and line 12 standard muffin tins with paper liners.
©Aimée Geroux | https://extremecouponingmom.ca
In a large bowl, whisk together the milk, avocado oil, molasses, eggs, and vanilla extract.
Add the brown sugar and whisk to combine.
©Aimée Geroux | https://extremecouponingmom.ca
Next add the flour, baking powder, cinnamon, and ginger. Whisk to combine.
©Aimée Geroux | https://extremecouponingmom.ca
Divide the batter between the cupcake tins, filling each one with about ¼ cup of batter.
Bake for 16-18 minutes or until a toothpick inserted into the centre comes out clean.
Remove the cupcakes to a wire rack and allow them to cool completely before icing.
©Aimée Geroux | https://extremecouponingmom.ca
Let’s Make The Icing
Gather all of the ingredients you will need to make the salted caramel icing for the cupcakes.
©Aimée Geroux | https://extremecouponingmom.ca
Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add the powdered sugar.
Once all of the powdered sugar has been incorporated, add the caramel sauce.
Turn the mixer to medium-high speed and mix until the buttercream is light and fluffy – about 1 minute.
©Aimée Geroux | https://extremecouponingmom.ca
Transfer the buttercream to a piping bag fitted with your choice of tip and frost the cupcakes as desired.
I added some little gingerbread sprinkles
Store any leftover cupcakes in an airtight container in the fridge for up to three days.
©Aimée Geroux | https://extremecouponingmom.ca
How incredible cute and delicious do these Salted Caramel Gingerbread Cupcakes look?
©Aimée Geroux | https://extremecouponingmom.ca
If you can’t locate gingerbread men sprinkles, you can always use snowflake sprinkles or just plain brown ones too.
©Aimée Geroux | https://extremecouponingmom.ca
Recipe Notes:
- Milk helps thin the cupcake batter so it isn’t too thick or too dry. I used 1%, but feel free to use what you have on hand.
- I use Avocado oil in this recipe but vegetable oil will work just as well. The oil adds richness to the cupcakes and helps keep them soft and moist. I am doing my best to stay away from high inflammatory oils so I now use avocado oil for everything! If you are curious, it literally has no impact on the flavour of anything I make with it.
- Do not overpack your flour as the cupcakes can become too dry.
- Make sure your butter is fully softened or you’ll end up with lumps in your buttercream.
- Powdered sugar gives the icing structure. Feel free to add a bit more or a bit less to achieve your desired consistency.
- I use Whole Foods Market salted caramel ice cream topping but feel free to use what you have on hand. Depending on how thin your caramel is, you may need to add a little more powdered sugar to your icing.
Salted Caramel Gingerbread Cupcakes
Ingredients
For the Gingerbread Cupcakes
- ½ cup milk
- ⅓ cup avocado oil
- 2 tablespoons dark molasses
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup light brown sugar
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
For the Salted Caramel Buttercream
- 1 stick (½ cup) butter, softened
- 2 ¼ cups powdered sugar
- ¼ cup salted caramel sauce
Instructions
For the Gingerbread Cupcakes
- Preheat your oven to 350F and line 12 standard muffin tins with paper liners.
- In a large bowl, whisk together the milk, avocado oil, molasses, eggs, and vanilla extract.
- Add the brown sugar and whisk to combine.
- Next add the flour, baking powder, cinnamon, and ginger. Whisk to combine.
- Divide the batter between the cupcake tins, filling each one with about ¼ cup of batter.
- Bake for 16-18 minutes or until a toothpick inserted into the centre comes out clean.
- Remove the cupcakes to a wire rack and allow them to cool completely before icing.
For the Salted Caramel Buttercream
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add the powdered sugar.
- Once all of the powdered sugar has been incorporated, add the caramel sauce.
- Turn the mixer to medium-high speed and mix until the buttercream is light and fluffy-- about 1 minute.
- Transfer the buttercream to a piping bag fitted with your choice of tip and frost the cupcakes as desired.
- Store any leftover cupcakes in an airtight container in the fridge for up to three days.
Notes
- Milk helps thin the cupcake batter so it isn’t too thick or too dry. I used 1%, but feel free to use what you have on hand.
- I use Avocado oil in this recipe but vegetable oil will work just as well. The oil adds richness to the cupcakes and helps keep them soft and moist. I am doing my best to stay away from high inflammatory oils so I now use avocado oil for everything! If you are curious, it literally has no impact on the flavour of anything I make with it.
- Do not overpack your flour as the cupcakes can become too dry.
- Make sure your butter is fully softened or you’ll end up with lumps in your buttercream.
- Powdered sugar gives the icing structure. Feel free to add a bit more or a bit less to achieve your desired consistency.
- I use Whole Foods Market salted caramel ice cream topping but feel free to use what you have on hand. Depending on how thin your caramel is, you may need to add a little more powdered sugar to your icing.
©Aimée Geroux | https://extremecouponingmom.ca
More Must-Try Holiday Recipes
Need more holiday treats? Why not try another of my fantastic recipes from the list below!
©Aimée Geroux | https://extremecouponingmom.ca
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