My Obsession with Gingerbread:

Is really sort of a problem. It’s the only thing I ever want around the holidays, in any form. It’s my absolute favorite flavor, cookie, muffin, bread, you name it. There’s something about the molasses and ginger combination that makes me melt. I’m pretty bummed that Arch’s never does a gingerbread Wow Cow [we also didn’t notice it at Splendora’s or Capogiro’s…boo]. Am I the only one who’s gingerbread-obsessed?

Last year, I gave away gift boxes of cupcakes to guests at my mom’s holiday party:

gift boxes!

From the top left, going clockwise: (1) gingerbread cupcakes with cream cheese frosting and a gingerbread cookie topper; (2) red velvet cupcakes with cream cheese frosting; (3) vanilla cupcakes [Magnolia Bakery’s recipe!] filled with raspberry jam and topped with buttercream icing and a fondant snowflake; (4) one more red velvet! And yes, I totally used baking glitter. Love it.

Michelle asked me to share the gingerbread cupcake recipe a while ago, and I finally found it [and the photos]. I hope it’s not too late to incorporate it into your holiday celebrations! The cream cheese frosting is quite simple: for each container of cream cheese [I always use fat-free], add a teaspoon of vanilla extract, a tablespoon or so of milk [I used non-dairy] and spoonfulls of powdered sugar into the electric mixer until you get the consistency of icing you want. I unfortunately cannot find the cookie recipe, but I’m sure there are tons of them out there. Just get a mini gingerbread man cutter, and you’re good to go.

Gingerbread Cupcakes (Vegetarian, Vegan Option)

From Martha Stewart and here.

Prep Time: 25-30 minutes

Serves: 24 cupcakes


  • 1 cup water
  • 2 teaspoons baking soda
  • 2 1/2 cups flour
  • 2+ teaspoons ginger
  • 1 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 8 tbsp (1 stick) unsalted butter (or 8 tbsp vegan Earth Balance) at room temperature
  • 2/3 cup dark brown sugar, packed
  • 1 cup molasses (dark is best)
  • 2 large eggs, beaten at room temperature (or 4 egg whites, or 2 flax eggs)


1. Preheat the oven to 350 degrees.

2. Bring 1 cup water to a boil. Pour the water into a small dish with the baking soda and set it aside.

3. Mix together the flour, spices, salt and baking powder in a large bowl.

4. In a stand mixer, cream the butter and brown sugar until fluffy. Beat in the molasses, baking soda mixture and flour mixture. Slowly add the eggs but do not overbeat.

5. Fill the cupcake liners 3/4 of the way and bake for 20 minutes (or until the toothpick trick works). Let cool, ice, and enjoy!


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Categories: Recipes


Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: Tumblr:


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6 Comments on “My Obsession with Gingerbread:”

  1. December 24, 2011 at 2:38 pm #

    I am a big fan of the gingerbread cookie myself! I have been eating these double ginger gingerbread biscotti’s from Trader Joes and Man are they good with a cup of tea! 🙂 Thanks for posting the vegan options for this recipe!
    Merry Christmas!

    • December 24, 2011 at 3:12 pm #

      Happy Christmas to you, too! I’m also sad I didn’t notice the gingerbread biscotti when we were at TJ’s last week…. I hope they have them for a few days after the holiday, I’ve got to get my hands on some. Thanks for following!

  2. Michelle
    December 27, 2011 at 5:05 pm #

    courtney, i’m so excited for this! thanks for digging this out and posting. i’m printing out the recipe and making these RIGHT NOW!

    those cupcakes you gave away look beautiful too…back-up career as a bakery owner? 😉

  3. Michelle
    December 29, 2011 at 1:44 pm #

    to anyone who doesn’t have molasses in the cupboard: i substituted 1/2 C dark corn syrup + 1/2 C maple syrup. i heard that subbing brown sugar + a bit of water is actually the closest flavor match, but i wanted to make sure my batter was wet enough, so i went with the two syrups. the cupcakes turned out so well — one of the top five things i’ve ever baked, i think! i will try them again with molasses in order to taste some legit ginger + molasses action.

  4. February 6, 2012 at 6:13 am #

    Mmmm looks so scrumptious – what a great cakey twist on the cookies 😀
    Gorgeous recipe!

    Choc Chip Uru
    Latest: Fudgy No-Bake Fridge Biscuits

    • February 6, 2012 at 8:31 am #

      Thanks! It really is nice and cake-y. I love it.

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