Little gingerbread cakes
Whip up a batch of delicious little gingerbread cakes with this easy recipe. Made with butter, maple syrup, and brown sugar, these moist cakes are flavored with a mix of ginger and spices. Topped with a tangy lemon glaze, these treats are perfect for any festive occasion. Ready in no time, they’re sure to become a family favorite!
- 28 Jan 2025
- Cook time 35 min
- Prep time 90 min
- 10 Servings
- 11 Ingredients
Little gingerbread cakes are a delightful treat perfect for the holiday season or any time you crave a warming, spiced dessert. Combining the rich, aromatic flavors of ginger and spices with a fluffy cake texture, these small cakes are simple to make and utterly satisfying.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a mini-muffin pan or line it with paper liners for easy removal.
- In a medium saucepan, melt the butter over low heat.
- Once melted, remove from heat and stir in the maple syrup and brown sugar until well combined.
- Let the mixture cool slightly.
- Add the milk to the butter mixture and stir until combined.
- Dissolve the baking soda in a small amount of hot water (about 1 tsp) and mix into the butter mixture.
- Whisk in the egg until fully incorporated.
- In a large mixing bowl, sift together the flour, ginger, and spice mix.
- Gradually add the wet ingredients to the bowl of dry ingredients and mix until just combined. Be careful not to overmix, as this can make the cakes tough.
- Fill the prepared mini-muffin pan cups about 3/4 full with the batter.
- Place the filled pan in the preheated oven. Bake for 15-18 minutes, or until a toothpick inserted into the center of one of the cakes comes out clean.
- Remove the pan from the oven and let the cakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. The glaze should be thick but pourable; add a little more lemon juice if necessary.
- Once the gingerbread cakes are completely cool, drizzle the lemon glaze over the tops. Allow the glaze to set for about 20 minutes before serving.
- Your Little Gingerbread Cakes are now ready to enjoy! Perfect for holiday gatherings or a delightful treat anytime.
Tips:
- Use room temperature ingredients: Ensure that the butter, milk, and egg are at room temperature before starting. This helps create a smooth batter and promotes even baking.
- Do not overmix the batter: Mix the batter just until the dry ingredients are incorporated. Overmixing can lead to dense and tough cakes.
- Grease and flour your pans: To ensure the cakes release easily from their pans, coat the pans well with butter and a light dusting of flour.
- Preheat your oven: Make sure your oven is fully preheated to the correct temperature before placing the cakes inside. This ensures they bake evenly and rise properly.
- Check for doneness: Insert a toothpick into the center of the cakes. If it comes out clean or with a few crumbs, the cakes are done. Avoid overbaking as this can dry them out.
- Cool the cakes completely before glazing: Allow the cakes to cool completely on a wire rack before applying any glaze. This prevents the glaze from melting and sliding off.
Creating little gingerbread cakes at home is a rewarding experience that fills your kitchen with the comforting scent of spices. Enjoy these cakes with a dusting of powdered sugar or a light drizzle of lemon glaze for a festive and delicious treat. Share them with family and friends to spread the joy of homemade baking.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 400kcal | 20% |
| Protein | |
| Protein 4.49g | 3% |
| Carbohydrates | |
| Carbohydrates 72g | 22% |
| Fiber 0.96g | 3% |
| Sugar 55g | 55% |
| Fat | |
| Fat 10g | 12% |
| Saturated 5g | 18% |
| Cholesterol 45mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 27mg | 5% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.59mg | 4% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 11ug | 3% |
| Vitamin B12 0.16ug | 7% |
| Vitamin C 0.40mg | 0% |
| Vitamin E 0.07mg | 0% |
| Vitamin K 0.89ug | 1% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.07mg | 8% |
| Iron, Fe 0.87mg | 8% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 70mg | 5% |
| Potassium, K 130mg | 4% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 0.50mg | 5% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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