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This is my favorite gingerbread recipe to date – I have made it the past five Christmases in a row and it’s still going strong. I usually make it as mini-muffins (unfrosted), about a week before Christmas, and then dump them into a gallon freezer bag and freeze until Christmas Eve. Then, I pull them out Christmas Eve and let them thaw on the counter (still sealed) overnight. It gives them a nice moist, dense, sticky consistency, perfect to go with the crockpot egg casserole and coffee on Christmas morning.
This year, I’m 7.5 months pregnant and there’s no way I’m making all kinds of pies, monkey bread, and other usual Christmas desserts. I’ve been having signs of preterm labor and decided to keep it simple, so I opted to make these full-sized cupcakes, with a lemon-cream-cheese frosting. The initial intention was for them to be dessert, but I may just eat them all before my brother-in-law and his wife come over tomorrow. :P
Thanks for a wonderful recipe!
Hi, could I use syrup instead of molasses?
Nope, then it’s not gingerbread. ~Garrett
They are brilliant for Christmas, I’ve made them yesterday.
By the way I want to wish you, Elise, and all cooks over the world Happy Holiday and a very Happy New Year.
Made these today and my 2-year-old gobbled three down before I could stop him. (He then went on a sugar high but that’s another story.) They are delicious. I used 5 tablespoons of butter and substituted applesauce for the rest, and used perhaps 1/6 cup of freshly grated ginger because that’s all I had in the kitchen, but the cupcakes still turned out absolutely scrumptious! Amazingly soft and moist. Eating one now with coffee as I type this. Thank you, Garrett!!
I made these little gems and gave them to an uncle who I know loves gingerbread and he heated them in the microwave and had vanilla icecream with them for dessert. Yum!
Hi! I’m looking forward to trying this recipe out!
Yes, Lyle’s Black Treacle is pretty much the same as U.S. molasses. Lyle’s Golden Syrup is dark corn syrup. Both can be mail ordered from the UK if you are in Europe. I live in Germany so I order from the British Corner Shop (http://www.britishcornershop.co.uk/). I can get all my baking products there although I’m beginning to see golden syrup around in department stores here.
You can also replace molasses with sweet turnip syrup…sounds strange, but sweet beets and sweet turnips are usually processed into sugar here in Germany, and the syrup is a by product. I have vegan friends who use it.
I used to share your opinion that making gingerbread was too time consuming and a pain. A friend lent me her ‘The New Best Recipe’ by Cooks Illustrated and the gingerbread recipe rocks! It’s completely the reverse of every other recipe I have seen or used, but the result is out of this world! I also really like that there are 2 pages of what happened in the test kitchen with all the gingerbread recipes they had before they got it right. It’s makes for good reading!
Trivia: Did you know that Gingerbread in German is “Lebkuchen,” the cake of live? It was believed that all the spices in the cake might be able to cure the plague and it was a last ditch attempt made by families to revive their family members. You have to remember these particular spices were extortionately expensive 400 years ago.
I am from France and i get my ingredients and British food using forward to me, they have a supermarket shopping service: https://hello.forward2me.com/buy-uk-expat-food/
Hope this helps someone!
I finally made the cupcakes (see my comment from December 1st) and they quite simply have the WOW! factor.
Thanks again for an amazing recipe.
I just made these into mini-bread loaves last night and they came out perfect – I filled the loaf tins half-full and baked them at 350 for 25 minutes. Perfectly moist and rich!
My Christmas guests will love them!
I made the cupcakes yesterday and they were delicious. I used grated ginger in a tube and it worked out fine. Thanks for the recipe!
These looked so delicious, and I love gingerbread, so I gave them a try. A little help, w/in the same cupcake pan, some of my cupcakes acquired “belly buttons” (got a dimple of collapse in the center), others did not. Any insight? I never rotated the pan. Could it be the freshness of the baking soda? Also–made the icing–but it turned into a disapperaing glaze and never had the body of what you illustrate. Should I have given it time to set, rest before frosting? Many thanks!
The dimpling could be for any number of reasons from the oven being too hot to the altitude to bad baking soda. If it happens again I would warrant concern but it happens to even the best bakers. Sinking however usually does indicate that they didn’t bake enough or that the batter was undermixed. As for the icing the longer it sits the thicker it will become. If you pop it on right away you will get a syrupy glaze, after a few minutes it will become much stiffer and more opaque. ~Garrett
Oh I can’t find molasses around here!! (I’m in Madrid, Spain) Maybe I’m not looking in the right places… Any substitute? or alternative? Please.
Some people say you can use honey or maple syrup. Maybe you can but it won’t taste like gingerbread. You really do need molasses. ~Garrett
This recipe tastes SO good and is so easy! They smelled so good coming out of the oven, it was hard to wait for them to cool before I tried one. I made them as an end of year treat for my coworkers and everyone liked them. I used a little less then 1/4 cup of grated ginger from a jar instead of fresh and that worked fine. The lemon icing was the perfect finishing touch. I added a little bit of lemon zest to the tops for color.
These are amazing! Made them last night for the first time for an ornament exchange party today; there were many requests for the recipe (I sent them the link). BTW, I didn’t have allspice, so I just used a total 1/4 tsp. nutmeg, and used light brown sugar instead of dark. The icing is simple but adds a lot. Thanks, Garrett! These will get made again!
I don’t have any fresh ginger in the house at the moment – can I just leave it out and increase the amount of ground ginger? If so, how much would you suggest I use?
I would suggest doubling it and taste the batter, then add more if needed. ~Garrett
Oh, dear Garrett, gingerbread cookies are NOT a pain to make – at least not when you try my recipe: http://nami-nami.blogspot.com/2007/12/estonian-christmas-recipes-piparkoogid.html :D
But I agree that gingerbread cupcakes or muffins are a worthy alternative (I’ve just posted about gingerbread muffins myself). I love the idea of glazing them – never done it myself, but I can see it’s a great idea.
Oooo, I may give that a try Pille! ~Garrett
Thanks for the recipe! These were fantastic. I made them for dessert for a cold New England tailgate and they were a hit. I love the hint of lemon in the glaze. Next time I may try topping them with a light cream cheese frosting, just have to figure out how to incorporate the lemon flavor.
It was a cold and foggy morning here – need I say more? Made these cupcakes (the first cupcakes I have ever made) Delicious!! And now the whole house smells yummy! Thanks for this recipe – it’s a keeper.
I made these and they’re very good! Tip: I used a pastry brush to brush on the lemon glaze. It was runny and ran right off when I used a spoon. A few applications with the brush, though, and I had a nice glazed top. Great recipe!
Would it work to make these mini-cupcakes? It seems like they would be fine, but I’m worried they would be too soft to hold up in a small bite.
They should be fine. Just grease and flour the mini cupcake pan, and bake about 8-10 minutes (may need a bit more or less time depending on your oven). ~Garrett
I have 2 quetions please:
What is 1 stick of butter in grams?
Can I use honey instead of molasses?
Nina, please use the conversion tool on the left. As for the honey, no. ~Garrett