This is my recipe for gingerbread cupcakes filled with caramel 🤎 Fluffy, soft, and perfectly spiced, the mix of warm ginger and sweet caramel is just perfection for this cozy season. Yields: 7 large cupcakes Muffin Batter • 240 g all-purpose flour, sifted • 1 tbsp baking powder • ½ tsp salt • 1 tsp cornstarch • 1 tsp cinnamon • 1½ tsp ground ginger • ¼ tsp nutmeg • 140 g dark brown sugar • 60 g granulated sugar •. 115 gr unsalted butter, softened • ⅓ cup (80 ml) vegetable oil • 2 eggs + 1 egg white • 1 tsp vanilla extract • ¼ cup (60 ml) molasses or cane syrup • ⅓ cup (80 ml) milk • ¼ cup (60 g) Greek yogurt or sour cream ⸻ 🧁 Preparation 1. Preheat the oven to (350 °F). Line a muffin tin with large bakery-style liners. 2. Mix the dry ingredients: flour, baking powder, salt, cornstarch, and all the spices. 3. Beat the butter, both sugars, and oil until creamy (about 2–3 minutes). 4. Add the eggs, vanilla, and molasses, mixing just until combined. 5. Add yogurt and milk, alternating with the dry ingredients, and mix until smooth. 6. Fill the muffin liners almost to the top (about ¾ full for a nice dome). 7. Bake for 18–20 minutes, or until a toothpick inserted at the edge comes out clean. 8. Let them cool for 10 minutes in the pan, then transfer to a wire rack. 9. Once cooled, cut a small hole in the center and fill with 1 tsp caramel. Place the little piece of cake back on top to cover. ⸻ 🍯 Caramel Frosting • 115 g unsalted butter, softened • 2 oz (about 55 g) cream cheese (Philadelphia) • 3 tbsp caramel • 1 cup powdered sugar • ½ tsp cinnamon • Pinch of salt Beat the butter for 2–3 minutes until creamy. Add the caramel, then mix in the powdered sugar, cinnamon, and salt. The result is glossy, stable. You can use store-bought caramel or make your own, here’s my homemade caramel recipe Ingredients: • 1 cup (=220 g) granulated sugar • 5 tbsp (≈70 g) unsalted butter, cubed • ½ cup (120 ml) heavy cream • 1 tsp vanilla extract • 1/2 tsp salt • A splash of milk (1–2 tbsp, added at the end) Instructions: 1. Melt the sugar over medium heat without stirring too much, until it starts melting around the edges. Gently swirl or mix until fully melted and amber-colored. 2. Add the butter gradually (it will bubble a lot). Mix until completely combined. 3. Pour in the warm heavy cream (you can warm it up a few seconds in the microwave). Add slowly and stir until smooth. 4. Remove from heat, add vanilla, salt, and a splash of milk to adjust consistency if needed. 5. Let cool before using as a filling or drizzle. #gingerbread #cupcakes #caramel #EasyRecipe #CapCut - @sweetconfection