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Caramel Gingerbread Cupcakes

One night, my niece and I put our heads together to come up a with a fabulous cupcake. We combined our favorite gingerbread cookie recipe and our favorite cupcake recipe, then enhanced the cupcakes with caramel frosting and a drizzle of caramel ice cream topping. Our guests reached for seconds and thirds until nothing was left but a delicious memory and a stellar recipe to share. —Delaine Smith, Barrie, Ontario
  • Total Time
    Prep: 25 min. Bake: 15 min. + cooling
  • Makes
    10 cupcakes


  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup 2% milk
  • 1/3 cup canola oil
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon caramel extract
  • 2 cups confectioners' sugar
  • 1/4 cup butter, softened
  • 1 teaspoon caramel extract
  • 2 to 3 tablespoons 2% milk
  • Caramel sundae syrup


  • Preheat oven to 350°. Line 10 muffin cups with paper liners.
  • Whisk together first nine ingredients. In another bowl, whisk together egg, milk, oil, molasses and extracts. Add to flour mixture; stir just until moistened.
  • Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks; cool completely.
  • For frosting, beat confectioners’ sugar, butter, extract and enough milk to reach desired consistency. Spread over cupcakes. Drizzle with caramel syrup before serving.
Nutrition Facts
1 cupcake: 390 calories, 13g fat (4g saturated fat), 32mg cholesterol, 212mg sodium, 66g carbohydrate (51g sugars, 1g fiber), 3g protein.

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