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Gingerbread cupcakes with whipped white chocolate ganache frosting swirls on a white platter
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Light and Fluffy Gingerbread Cupcakes

Lightly spiced gingerbread cupcakes with silky, whipped white chocolate ganache frosting.
Prep Time10 minutes
Cook Time20 minutes
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: christmas, gingerbread, gingerbread cupcakes
Servings: 16

Ingredients

For the Gingerbread Cupcakes

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt Diamond Crystal
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • 2 tbsp freshly grated ginger
  • ⅔ cup (133g) granulated sugar
  • ½ cup (113g) unsalted butter softened
  • 2 eggs
  • ¼ cup (60ml) molasses
  • ⅓ cup (80ml) sour cream
  • 2 tablespoon water

For the White Chocolate Frosting

  • 200 grams white chocolate
  • 1 ½ cups (360ml) heavy whipping cream divided
  • 2 teaspoon vanilla bean paste

Instructions

To Make the Cupcakes

  • Preheat the oven to 350°F. Line a muffin tin with cupcake liners and set aside.
  • In a medium bowl, stir together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
  • Add the ginger and sugar to a separate mixing bowl and massage together between your fingertips. Using a hand or stand mixer fitted with the paddle attachment, mix the butter and granulated sugar mixture together until light and fluffy, 2 to 3 minutes.
  • Add the eggs, one at time, mixing until combined. Add the molasses and mix until blended. It is okay if the batter is a little curdled.
  • Stop the mixer and scrape down the bowl. Add in half of the flour mixture and stir to combine. Pour the sour cream and water into the batter and mix to combine. Add the remaining flour and stir until the batter is smooth and evenly combined.
  • Fill the cupcakes liners so that they are about ¾ full with batter. You should be able to make 16 cupcakes. Bake for 20 to 22 minutes or until a toothpick inserted into the center of the cupcake comes out clean or with a few moist crumbs. Cool the cupcakes on a wire rack before adding any frosting.

To Make the Whipped Ganache

  • Finely chop the white chocolate into small pieces and scrape into a heat-safe bowl.
  • Bring ½ cup (120ml) cream to a gently simmer then pour over the top of the chocolate. Let stand for 60 seconds.
  • Stir the chocolate and cream together until melted and smooth. Add the remaining cream and stir to combine.
  • Place the ganache if the refrigerator until completely chilled, at least 2 hours or overnight.
  • Use an electric whisk to whip the chilled ganache on medium-high speed until it begins to thicken, about 1 minute.
  • Stop the mixing and continue to whisk by hand until thick yet fluffy and spreadable. Use immediately to pipe on the cooled cupcakes. Sprinkle with a tiny pinch of cinnamon, is desired.