Gingerbread Man Christmas Cupcakes with Pomegranate & Rosemary
Delightful cupcakes featuring a spiced gingerbread base topped with frosting, pomegranate seeds, and rosemary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 tablespoon ground ginger
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup frosting (cream cheese or buttercream)
- Pomegranate seeds for topping
- Fresh rosemary for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake pan with liners.
- Cream together the softened butter and brown sugar until light and fluffy.
- Add eggs and molasses, mixing until combined smoothly.
- In another bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fill cupcake liners with batter about 2/3 full.
- Bake for 18-20 minutes, checking doneness with a toothpick.
- Cool the cupcakes in the pan for a few minutes before transferring to a cooling rack.
- Frost each cupcake generously with cream cheese or buttercream frosting.
- Top with pomegranate seeds and a sprig of fresh rosemary.
Notes
Store in an airtight container at room temperature for 3-4 days or freeze for 2-3 months without frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cupcakes, gingerbread, Christmas, holiday desserts, festive treats