Best 2 Gingerbread Mini Cakes Recipes

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Indulge in the delectable aroma of freshly baked gingerbread mini cakes, a delightful treat that encapsulates the essence of the holiday season. These individual-sized cakes are a perfect blend of sweet and spicy flavors, featuring a tender and moist crumb that melts in your mouth. Decorated with a luscious cream cheese frosting and adorned with festive sprinkles, these mini cakes are a visual masterpiece that will add a touch of cheer to any gathering. Whether you're looking for a cozy dessert to enjoy with loved ones or a thoughtful gift to share, these gingerbread mini cakes are sure to bring joy and warmth to your heart.

This recipe article includes a collection of variations to cater to diverse preferences and dietary needs. For those who prefer a classic gingerbread flavor, the original recipe offers a perfect balance of spices, molasses, and honey. If you're looking for a gluten-free option, the almond flour gingerbread mini cakes provide a delicious alternative with a nutty flavor and a moist texture. And for those with a sweet tooth, the chocolate gingerbread mini cakes combine the richness of chocolate with the warmth of gingerbread, creating an irresistible treat.

No matter which variation you choose, these gingerbread mini cakes are sure to become a holiday tradition. Their compact size makes them perfect for portion control, and their delightful flavors will leave you craving more. So gather your ingredients, preheat your oven, and embark on a baking journey that will fill your home with the enchanting aroma of gingerbread and holiday cheer.

Let's cook with our recipes!

GINGERBREAD MINI CAKES



Gingerbread Mini Cakes image

Canned pumpkin puree allows you to use less fat in this recipe, yielding moist, tender little cakes that are better for you.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Yield Makes 18

Number Of Ingredients 15

1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for muffin cups
2 1/3 cups all-purpose flour (spooned and leveled), plus more for muffin cups
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fine salt
3/4 cup granulated sugar
1 cup pure pumpkin puree
1/2 cup unsulfured molasses
2 large eggs, lightly beaten
1/2 cup buttermilk
1 cup confectioners' sugar, sifted

Steps:

  • Preheat oven to 350 degrees. Butter and flour 18 standard muffin cups. In a large bowl, whisk together flour, baking powder, baking soda, ginger, allspice, cinnamon, cloves, and salt. In a medium bowl, beat granulated sugar and butter with a wooden spoon until light and fluffy, about 3 minutes. Whisk in pumpkin puree until smooth, then whisk in molasses, eggs, and buttermilk. Add to flour mixture in 3 additions, stirring well to combine.
  • Divide batter among muffin cups. Bake until puffed and set, 35 minutes, rotating pans halfway through. Let cool completely in pans on wire racks.
  • Whisk together confectioners' sugar and 2 tablespoons water. Spoon over muffins and let glaze set, about 15 minutes, before serving.

Nutrition Facts : Calories 182 g, Fat 3 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g

SPICED GINGERBREAD MINI CUPCAKES



Spiced Gingerbread Mini Cupcakes image

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 24 mini cupcakes

Number Of Ingredients 17

Nonstick cooking spray, for the muffin tin
1 cup all-purpose flour
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
6 tablespoons unsalted butter, melted and cooled
1/3 cup granulated sugar
1/4 cup molasses
1/4 cup sour cream
1 large egg
3 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 teaspoon freshly grated lemon zest, plus more for decoration, optional
1/2 teaspoon pure vanilla extract
1 1/2 cups confectioner's sugar, sifted
Yellow sprinkles and sliced crystallized ginger, for decoration, optional

Steps:

  • For the spiced gingerbread cupcakes: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
  • Stir together the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
  • Whisk the melted butter, granulated sugar, molasses, sour cream and egg in a large bowl until smooth. Add the flour mixture and whisk just to combine. Divide the mixture among the muffin cups.
  • Bake until puffed and a tester in the center of a cupcake comes out clean, 13 to 15 minutes. Cool in the tin for about 10 minutes, then use an offset spatula to ease them out and completely cool.
  • For the lemon cream cheese frosting. Combine the cream cheese and butter in a medium bowl. Beat until smooth and fluffy, about 1 minute. Beat in the lemon zest and vanilla. Add the confectioners' sugar and mix until smooth, then beat until light and fluffy, about 1 minute.
  • Split the cooled cupcakes in half crosswise. Spread or pipe a little filling on the cut side of each cupcake bottom. Top with the cupcake tops. Spread or pipe the remaining frosting on top of the cupcakes and decorate as desired.

Tips:

  • Only use real pumpkin puree for best results, not canned pumpkin pie filling.
  • Using room temperature ingredients will help ensure your batter mixes evenly.
  • Don't overmix the batter, as this can result in a tough cake.
  • Taste the cream cheese glaze before serving and adjust sweetness with additional confectioners' sugar, if needed.
  • For a fun fall treat, decorate the cakes with candy corn, sprinkles, or even small Halloween figurines.

Conclusion:

These delicious gingerbread mini-cakes are the perfect way to celebrate fall and the upcoming holiday season. With their moist, tender crumb and rich, flavorful glaze, these cakes are sure to be a hit with everyone who tries them. Whether you're serving them at a Halloween party or enjoying them as a cozy treat on a cold winter day, these cakes are sure to bring joy to your taste buds.

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