I hope everyone’s staying safe in the east coast! I saw a lot of you were staying at home and baking, so I thought I would share one of my favorite recipes. These gingerbread rum cupcakes are perfect to cozy up with on a snowy day.
2c AP flour
1 tsp baking soda
1 tbsp grated ginger
1/2 tsp cinnamon
1/2 tsp salt
1 stick of butter
1c packed brown sugar
1/2c hot water
Meyer’s Dark Rum
Preheat oven to 350°F.
Start by creaming the brown sugar and butter. Don’t forget to scrape the bowl!
Add the egg, mix, scrape bowl.
Add the buttermilk and molasses, mix to combine. You can also use milk if you don’t have any buttermilk. Don’t worry, it’s normal for the batter to look like the picture below:
Scale out all the dry ingredients in another bowl. Dry ingredients are flour, baking soda, ginger, cinnamon, and salt.
I like to use fresh ginger that I keep frozen. You can grate it straight from the freezer! Plus it tastes way better than the powder stuff. Mix well.
Add the dries to the mixer, and mix on low just until it’s combined. It’s ok if there’s still some dry flour. Scrape.
Add the hot water and mix just until it’s combined.
Pour/pipe into cupcake liners, and bake for about 20 minutes (until toothpick comes out clean)
Poke the warm cupcakes with a skewer, giving each cupcake about 7 holes.
Drizzle Meyer’s Dark Rum on top. I use my thumb to cover the opening and somewhat control the amount of liquid coming out. You should pour enough rum to lightly moisten the cupcakes. Don’t drench them!
While the cupcakes are cooling, we’re going to make the pumpkin cream cheese frosting.
1/2c pumpkin puree
1c cream cheese
1 tsp pumpkin pie spice
If you don’t have pumpkin pie spice you can make your own:
3 tbsp cinnamon
1 tsp ginger
2 tsp nutmeg
1 1/2 tsp allspice
1 1/2 tsp cloves
Are you ready for this? All right, here we go.
Put all the ingredients in a food processor.
If you would like to frost all the cupcakes like I did mine, you might want to double the recipe. But honestly, these cupcakes are so good even by themselves, I don’t think you’ll need it.
Stay warm, and happy baking!
Gingerbread Rum Cake
- 15 min
- 20 min
- Ready in:
- 35 min
- Preheat oven to 350°F.
- Start by creaming the brown sugar and butter. Don't forget to scrape the bowl.
- Add the egg, mix, scrape bowl.
- Add the buttermilk and molasses, mix to combine.
- Scale out all the dry ingredients in another bowl. Dry ingredients are flour, baking soda, ginger, cinnamon, and salt. Mix well
- Add the dries to the mixer, and mix on low just until it's combined. It's ok if there's still some dry flour. Scrape.
- Add the hot water and mix just until it's combined.
- Pour/pipe into cupcake liners, and bake for about 20 minutes (until toothpick comes out clean)
- Poke holes into cupcakes and drizzle rum on top.