Irresistible Spiced Gin Extract Gingerbread Cupcakes Recipe

There’s nothing quite like the aroma of freshly baked Spiced Gin Extract Gingerbread Cupcakes wafting through the house, wrapping you in a warm hug from the inside out. Imagine biting into a soft, fluffy cupcake infused with spicy ginger notes and a hint of gin that dances on your palate like it’s had one too many at the holiday party.

These cupcakes aren’t just treats; they’re the life of the party! I recall the time I made them for a family gathering. Everyone’s faces lit up as they took their first bite, and my cousin even declared that these cupcakes “should be illegal” because they were just too good to be true.

I still chuckle when I think about my aunt’s face when she discovered that gin was an ingredient—her eyes widened, but she couldn’t resist coming back for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for a perfect cupcake texture that rises beautifully.

• Baking Powder: Ensures your cupcakes rise properly; don’t skip it unless you want pancakes instead!

• Ground Ginger: Fresh ginger adds zest; however, ground ginger provides warmth and spice throughout.

• Cinnamon: This spice brings comforting flavor—think cozy blankets and warm drinks.

• Brown Sugar: Use light brown sugar for moisture and richer flavors in your cupcakes.

• Eggs: They bind everything together; room temperature eggs work best for mixing.

• Spiced Gin Extract: This is the secret weapon in your baking arsenal—brings depth without overpowering flavors.

• Unsalted Butter: Make sure it’s softened to create a creamy batter that whips up effortlessly.

• Milk: Adds moisture; whole milk gives the richest flavor, but any milk will do if you’re desperate!

• Powdered Sugar (for frosting): Essential for whipping up a sweet topping that contrasts beautifully with spiced cake.

• Cream Cheese (for frosting): The tanginess balances sweetness perfectly—your cupcakes deserve it!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Spiced Gin Extract Gingerbread Cupcakes

Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners so those delightful little cakes have their own cozy homes while baking.

Create Your Batter: In a large bowl, whisk together flour, baking powder, ground ginger, cinnamon, and brown sugar until well combined. The mixture should smell like winter magic as you mix.

Add Wet Ingredients: In another bowl, cream together softened butter and eggs until fluffy. Then mix in milk and spiced gin extract until smooth. The aroma will make you feel like you’re in a cozy pub!

Combine Mixtures: Gradually add dry ingredients into the wet mixture. Stir gently until just combined—don’t overmix! You want those cupcakes to be light and airy.

Fill Cupcake Liners: Spoon the batter into lined cupcake tins about two-thirds full. This allows space for rising without creating cupcake overflow disasters.

Bake: Place in preheated oven and bake for 18-20 minutes or until a toothpick inserted comes out clean. Your kitchen will smell heavenly—try not to eat them all before they cool!

Create Frosting: While cooling, whip together cream cheese and powdered sugar until fluffy. Feel free to add more powdered sugar if you’d like it sweeter (and who wouldn’t?).

Now it’s time to frost those beauties once they’ve cooled completely! Pipe or spread frosting on top according to your level of artistic flair—sprinkles are optional but highly encouraged!

Enjoy these Spiced Gin Extract Gingerbread Cupcakes at holiday gatherings or when you’re simply craving something sweet with a twist of fun! Remember to share (or not) because we all know how hard it can be to part with such deliciousness!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Mix dry ingredients first, then gradually add wet ones. Bake for 18-20 minutes until a toothpick comes out clean for moist and fluffy cupcakes.

Add Your Touch

Feel free to swap the spiced gin extract with vanilla or rum if you’re feeling adventurous. Add chocolate chips or nuts for extra texture and flavor, tailoring it to your taste.

Storing & Reheating

Store cooled cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate them; just warm slightly before serving to revive their cozy flavor.

I once made these cupcakes for a holiday party, and they vanished faster than I could say “spiced gin.” Friends kept asking for seconds and thirds—who knew my baking skills could impress so many!

FAQ

Can I use regular gin instead of spiced gin extract?

Yes, but add more spices like cinnamon or nutmeg to enhance flavor.

How do I make the frosting less sweet?

Reduce powdered sugar and add a pinch of salt for balance.

Can I freeze these gingerbread cupcakes?

Absolutely! Freeze unfrosted cupcakes in an airtight container for up to three months.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Spiced Gin Extract Gingerbread Cupcakes

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• Author: Jennifer
• Total Time: 35 minutes
• Yield: Makes about 12 cupcakes 1x

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Description

Spiced Gin Extract Gingerbread Cupcakes are the perfect festive treat, combining the cozy warmth of gingerbread with a delightful hint of gin. Each soft, fluffy cupcake is topped with a creamy, tangy frosting that perfectly balances the spiced flavors. These cupcakes not only elevate your holiday gatherings but also make for an impressive dessert any time of the year. Your friends and family will be begging for seconds!

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Ingredients

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• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp ground ginger
• 1 tsp cinnamon
• ¾ cup light brown sugar
• 2 large eggs (room temperature)
• ½ cup spiced gin extract
• ½ cup unsalted butter (softened)
• ½ cup whole milk
• 1 cup powdered sugar (for frosting)
• 8 oz cream cheese (for frosting)

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Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, ground ginger, cinnamon, and brown sugar until well combined.
3. In another bowl, cream softened butter and eggs until fluffy. Mix in milk and spiced gin extract until smooth.
4. Gradually add dry ingredients to wet mixture and stir gently until just combined.
5. Spoon batter into lined cupcake tins about two-thirds full.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. While cooling, whip together cream cheese and powdered sugar until fluffy; frost cooled cupcakes as desired.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake (80g)
• Calories: 240
• Sugar: 18g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg