These cupcakes combine the warm, spicy flavors of gingerbread with a rich caramel frosting. The cake is moist and tender, while the frosting is smooth and sweet, made with dulce de leche.
This recipe comes together in under an hour. It’s a straightforward bake that results in two dozen cupcakes, making it a good choice for holiday parties or family gatherings.
Why is Gingerbread Caramel Cupcakes a Must-Try?
Using vegetable shortening creates a very tender and soft cupcake crumb that stays moist.
Alternating the dry flour mixture with the wet evaporated milk helps prevent overmixing the batter, which keeps the cupcakes light.
The frosting uses canned dulce de leche, which provides a deep caramel flavor without the time needed to make caramel from scratch.
Ingredients for Gingerbread Caramel Cupcakes
• Vegetable Shortening: This gives the cupcakes a very soft, tender texture. You can substitute with an equal amount of softened unsalted butter if you prefer.
• Cake Flour: Cake flour has a lower protein content, resulting in a lighter cupcake. If you do not have it, you can use all-purpose flour.
• Evaporated Milk: This adds richness without thinning the batter too much. Do not substitute with regular milk, as it has a higher water content.
• Dulce de Leche: Find this pre-made caramel sauce in a can, usually in the baking aisle or international foods section. It’s thicker and richer than regular caramel sauce.
• Brown Sugar: Either light or dark brown sugar will work here. Dark brown sugar will provide a more pronounced molasses flavor.
Exact quantities are in the recipe card below.
How to Make Gingerbread Caramel Cupcakes
Step 1: Prepare Batter
First, preheat your oven and line two cupcake pans. In a large bowl, use an electric mixer to cream the shortening and brown sugar. Beat in the eggs one by one, followed by the vanilla. In a separate bowl, whisk together the flour, spices, and baking powder.
Step 2: Combine and Fill
Add the flour mixture to the creamed sugar mixture in three parts, alternating with the evaporated milk. Begin and end with the dry ingredients. Mix until just combined, then divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Step 3: Bake and Cool
Bake the cupcakes until a wooden skewer inserted into the center comes out clean. Let them cool in the pans for a few minutes before transferring them to a wire rack to cool completely. Cupcakes must be fully cool before frosting.
Step 4: Make Frosting and Decorate
To make the frosting, beat the softened butter and dulce de leche together until smooth. Gradually add the powdered sugar and beat until combined. If the frosting is too stiff, add a tablespoon of milk at a time until it reaches a spreadable consistency. Frost the cooled cupcakes as desired.
What to Serve with Gingerbread Caramel Cupcakes
These cupcakes are a wonderful standalone treat. They pair nicely with a cup of hot coffee or a glass of cold milk.
Expert Tips for Gingerbread Caramel Cupcakes
Ensure cupcakes are completely cool before frosting, otherwise the frosting will melt and slide off.
Do not overmix the batter after adding the flour. Mix just until the streaks of flour disappear for a tender crumb.
This recipe makes a generous amount of frosting. You can halve the frosting recipe for a thinner layer.
For an extra touch, you can drizzle a little extra caramel sauce over the frosted cupcakes.
How to Store and Freeze Gingerbread Caramel Cupcakes
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 20-30 minutes before serving. The unfrosted cupcakes can be frozen for up to 2 months; thaw at room temperature before frosting.
Gingerbread Caramel Cupcakes Recipe FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance. Store them unfrosted in an airtight container at room temperature. Frost them just before serving for the best texture.
What’s the difference between dulce de leche and caramel sauce?
Dulce de leche is made by slowly heating sweetened milk, which gives it a thick, rich texture and deep flavor. Caramel sauce is typically made from sugar and water, and can be thinner.
My frosting is too sweet. How can I fix it?
To balance the sweetness, you can beat in a pinch of salt. This will help cut through the richness of the sugar and dulce de leche.
Gingerbread Caramel Cupcakes
Ingredients
For the Cupcakes
- 3 1/3 cups cake flour 400g
- 2 tbsp ground ginger 14g
- 1 tbsp baking powder 12g
- 1 tsp ground cinnamon 3g
- 1/4 tsp ground cloves 0.5g
- 1/4 tsp ground nutmeg 0.5g
- 1 cup vegetable shortening 200g
- 1 1/2 cups packed brown sugar 330g
- 3 large eggs at room temperature
- 1 tsp vanilla extract 5 mL
- 1 can evaporated milk 12 oz / 354 mL
For the Frosting
- 1/4 cup unsalted butter softened, 57g
- 1 can dulce de leche 13.4 oz / 380g
- 4 cups powdered sugar 480g
- 1-2 tbsp milk as needed, 15-30 mL
Instructions
- Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
- In a medium bowl, whisk together the cake flour, ground ginger, baking powder, cinnamon, cloves, and nutmeg. Set aside.
- In a large bowl with an electric mixer, beat the vegetable shortening and brown sugar on medium speed until well combined. Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
- Reduce mixer speed to low. Add the flour mixture in three additions, alternating with two additions of the evaporated milk, beginning and ending with the flour mixture. Mix only until just combined.
- Divide the batter evenly among the 24 cupcake liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool in the pans for 5 minutes before moving to a wire rack to cool completely.
- To make the frosting, beat the softened butter and dulce de leche in a large bowl until smooth. Gradually beat in the powdered sugar until fully incorporated.
- If the frosting is too thick, add milk 1 tablespoon at a time until you reach your desired consistency.
- Once the cupcakes are completely cool, pipe or spread the frosting on top.
Notes
