December 18, 2013

These sweet and spicy cupcakes with crowns of citrus cream cheese frosting make the perfect holiday treat.

Yields: 12 – 24 cupcakes, depending on size

Gingerbread Cupcakes


1 cup light brown sugar, firmly packed
½ cup butter, melted and cooled
½ cup vegetable oil
1 cup molasses
2 large eggs
1 cup buttermilk
1 tsp. vanilla extract
2 cups all-purpose flour
1 Tbsp. cinnamon
2 tsp. ground ginger
1 tsp. ground nutmeg
1 tsp. baking soda
¼ tsp. salt


  1. Preheat oven to 350°F. Line a muffin pan with paper liners.
  2. In the bowl of a mixer, combine sugar, butter, oil and molasses. Mix to combine.
  3. Add in eggs, buttermilk and vanilla. Mix to combine.
  4. In a large bowl, combine flour, spices, baking soda and salt. Whisk to combine.
  5. Slowly add in flour mixture and mix until smooth.
  6. Divide batter into muffin pan. Bake for 20-25 minutes, rotating pan half way.
  7. Remove from oven and let cool in pan for at least 10 minutes. Transfer cakes to a cooling rack to let cool completely.

Citrus Cream Cheese Frosting


8 oz. cream cheese, at room temperature
½ cup butter, at room temperature
2 cups confectioner’s sugar
1 tsp. orange or lemon zest


  1. Using a mixer, beat cream cheese and butter at medium speed until smooth.
  2. Slowly add in the confectioner’s sugar and citrus zest and mix on medium-high speed 3-5 minutes or until fluffy.

Transfer frosting into a piping bag fitted with desired tip. Pipe the frosting on top of each cupcake.

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