Holiday cupcakes
I made Gingerbread cupcakes with cream cheese frosting and mint Oreo cupcakes. The original plan for the Oreo cupcakes was to make this recipe (hubby’s favorite) except to use the Trader Joe’s candy cane Joe Joe’s. The day of the party, the weather was nasty and I didn’t want to walk all the way to Trader Joes. So instead, I made the recipe (linked above) and added 2 tsp of peppermint extract to both the batter and the frosting.
Gingerbread Cupcakes (from Crazy about Cupcakes)
1/4 pound (1 stick) unsalted butter, at room temperature
1/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2/3 cup light molasses
2 tsp lemon zest
2 1/2 cups all-purpose flour – I use King Arthurs White Whole Wheat Flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1 1/4 tsp ground ginger
1/2 tsp ground cloves
1 cup sour cream
Preheat over to 375F. Insert liners into a medium cupcake pan.
In a large bowl cream the butter and sugars together with an electric mixer on medium speed until fluffy, 3-5 minutes. Add the egg, molasses, and lemon zest to the creamed mixture. Beat well.
In a separate bowl combine the flour, baking soda, cinnamon, ginger, and cloves.
Add portions of the dry ingredients to the creamed mixture alternating with portions of the sour cream, until they are completely integrated, about 30 seconds.
Fill the cupcake liners one-half to three-quarters full. Bake for about 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
oh no! that’s too bad he had to guess… they look awesome and i bet they taste better too!
I will GLADLY be your taste tester for all these candy bars! Looks great!
these look amazing!!! I want to try all three kinds 🙂 How do you think these would hold up if I gave them out as gifts a day or two after making them? Do they have to be refrigerated?
I kind of want to go trick or treating at your house with these candies! I got a recipe from King Arthur Flour to make Twix bars that I’m dying to try out!
Laura – I don’t know if they have to be refrigerated. I kept mine in the freezer and we snacked on them for over a week.
Fun and Fearless – If you decide to make Twix – let me know cause I want in on that!
This is an entire blog about candy, chocolate bars, and sugary stuff? I think I have just fallen in love.
I didn’t read down far enough in the post, I got too excited when I realized what I had stumbled upon, but i have to go back to see if you gave the Snicker’s bar recipe!
I’m sooooo going trick-or-treating at your place! You are amazing with your baking skills, absolutely amazing.
Those look delicious!!!
These look great! Thank you for submitting these to the ATTYC event!
Snickers bars are definitely my favorite candy as well and I’m trying to stay away from them due to all the junk that’s in the ingredients list. I may have to make these some day (saving the recipe!).
Your husband is hilarious – mine would probably have the same reaction. 🙂
These look so yummy! 🙂 How many Kraft caramels did you use? Thanks.
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