Belfonte Dairy | From the Heart of Kansas City
Salted Caramel Gingerbread Cupcakes
Salted caramel gingerbread cupcakes with tall swirls of creamy frosting, drizzled generously with glossy caramel sauce and arranged on parchment paper.

Ingredients

For Gingerbread Cupcakes

  • 1¼ cups sugar
  • 1 tbsp vanilla extract
  • 1/2 cup oil
  • 3/4 cup Belfonte Sour Cream
  • ¼ cup Molasses
  • 3 eggs
  • 2 1/2 cups flour
  • 2 tbsp cornstarch
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp nutmeg
  • ¼ tsp ground glove
  • ¼ tsp all spice
  • 1 1/2 cup of Belfonte Milk

For Caramel Sauce

For Cream Cheese Frosting

Directions

For Gingerbread Cupcakes

  1. Preheat your oven to 350° F and line your cupcakes pans with cupcake liners.
  2. In a large bowl, add your Belfonte sour cream, sugar, vegetable oil, vanilla, and molasses and stir until well combined.
  3. Add your eggs in one at a time, mixing in between each addition.
  4. In a medium sized bowl add your dry ingredients which includes your flour, baking powder, baking soda, cornstarch, salt, and spices. Mix until combined.
  5. Add ⅓ of your dry ingredients and mix. Add half of your Belfonte milk and mix until combined. Add another ⅓ of your dry ingredients and mix. Add the second half of your Belfonte milk and mix until combined. Add the last ⅓ of your dry ingredients and mix until JUST combined.
  6. Scoop your batter into your cupcake liners filling them ¾ the way full.
  7. Bake in your oven at 350°F for 15-20 minutes until a toothpick or butter knife comes out clean.

For Caramel Sauce

  1. In a sauce pan over medium heat, add your butter and brown sugar and stir until melted and combined.
  2. Continue stirring until mixture starts to bubble and look like melted peanut butter.
  3. Continue to cook and bubble for 3-4 minutes stirring continuously. (Do not walk away as this mixture could burn very fast!!)
  4. Remove from heat and add your Belfonte Heavy Whipping Cream, pinch of salt and splash of vanilla!!
  5. Stir until it all comes together and forms a caramel sauce. Let cool.

For Cream Cheese Frosting

  1. In a large bowl of a stand mixer or hand mixer, add your butter and cream cheese. Whip until light and fluffy.
  2. Add your powdered sugar a little at a time. Add your vanilla and Belfonte Heavy Whipping Cream and whip again.
  3. Add about ⅓ cup – ½ cup of your caramel sauce to your frosting and mix. (Be sure to save some to drizzle over the top of your cupcakes.

Assembling

  1. Swirl or pipe your caramel Cream cheese frosting on top of your gingerbread cupcakes
  2. Top with a drizzle of salted caramel sauce and a mini gingerbread cookie.
  3. Share and enjoy!!

Yields 24-28 cupcakes

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