Gingerbread cupcakes with a little kick! Soft and spongy cake with the perfect amount of rum topped with fluffy whipped cream frosting.
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Gingerbread is one of my favorite holiday treats. The flavor just goes with the holiday season; like peanut butter and jelly. Well, that and peppermint. Although gingerbread men are the classic holiday treat, my favorite is gingerbread cake, or cupcakes in this instance.
My mom makes a delicious gingerbread sheet cake and tops it with a billowing cloud of whipped cream. It’s such a simple dessert that is so easy to make and pairs well with so many other flavors. Uh like rum! : )
Speaking of my mom’s amazing creations, she also makes a pretty dang good rum cake. One day, a few months back while pondering holiday recipe ideas I thought to put these two flavors together. Gingerbread + rum = a very festive holiday treat.
I knew I wanted to use whipped cream frosting from the start. It goes so well with gingerbread and also has a very wintery look. And I am obsessed with whipped cream. It runs in the family, my mom often reminisces about her grandfather and his obsession with whipped cream.
He would say “put whipped cream on a cow pie and I’ll eat it” Okay, I am not that obsessed but now you know where I get it.
When making your whipped cream frosting, there are just a few things to keep in mind.
Tips to make whipped cream
- Use heavy whipping cream. You can get away with using heavy cream, but it won’t be as stiff and will be harder to pipe.
- Put the mixing bowl and the beaters in the refrigerator before you start. Whipped cream will hold its shape better if it is cold.
- Whipped cream is best when whipped at really high speeds. I usually beat at the highest setting and until I have reached stiff peaks.
- Final tip, don’t eat too much while you are making it or you won’t have enough for your cupcakes : )
This seriously might be my new holiday recipe tradition. It has all the things that you want in a holiday treat; gingerbread, whipped cream and a little bit of booze. I hope you enjoy this recipe as much as I do!
Gingerbread Rum Cupcakes with Whipped Cream Frosting
Ingredients
Gingerbread Rum Cupcakes
- 1 3/4 cups flour
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- pinch of salt
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1/2 cup molasses - cut in half if using blackstrap
- 1/2 cup hot water
- 8 tablespoons spiced rum
Whipped Cream
- 1 cup whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Line one 12 count cupcake pan with cupcake liners
- In a large bowl, combine flour, ginger, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk to combine and set aside.
- Using and electric mixer beat the butter and brown sugar until light and fluffy. Add in the molasses and beat until completely combined.
- Add half of the hot water and beat until combined. Slowly add half of the flour mixture until combined. Add the rest of the water, beat until combined and then add the remaining flour. Slowly add the rum and beat until combined.
- Add the eggs one at a time and beat until combined and smooth.
- Fill the cupcake liners until 3/4 full. Bake for 30 – 35 minutes or until a toothpick inserted comes out clean. Allow to cool before frosting.
- Using an electric mixer with the whisk attachment, whip the whipping cream, sugar and vanilla extract on high until it forms stiff peaks. Scoop whipping cream into pipping bag and pipe onto cooled cupcakes.
