Gingerbread Man Christmas Cupcakes with Pomegranate & Rosemary

These Gingerbread Man Christmas Cupcakes are a festive treat that brings together the warm, spicy flavors of gingerbread with fresh pomegranate and aromatic rosemary. Topped with a cute gingerbread man decoration and a swirl of creamy frosting, these cupcakes are perfect for the holiday season!

Ingredients:

For the Gingerbread Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/2 cup molasses
• 2 large eggs, room temperature
• 1/2 cup milk (or buttermilk for extra tenderness)
• 1 tsp vanilla extract

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 1–2 tbsp heavy cream or milk (adjust for consistency)
• Pinch of salt

For the Garnish:

• 1/2 cup fresh pomegranate seeds
• Fresh rosemary sprigs (for garnish)
• Mini gingerbread man cookies (optional)
• Edible gold or silver sprinkles (optional)

Instructions:

1. Preheat Oven & Prepare Cupcake Tin:
   • Preheat your oven to 350°F (175°C).
   • Line a 12-cup muffin tin with cupcake liners.
2. Make the Gingerbread Cupcake Batter:
   • In a medium bowl, whisk together the flour, baking soda, spices (ginger, cinnamon, cloves, nutmeg), and salt.
   • In a separate large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes.
   • Add the molasses and eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
3. Fill the Cupcake Tin:
   • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
   • Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
   • Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
4. Make the Frosting:
   • Beat the softened butter in a large bowl until creamy and smooth.
   • Gradually add the powdered sugar, about 1 cup at a time, and beat on low until combined.
   • Add vanilla extract and a pinch of salt.
   • Gradually add the heavy cream or milk, a tablespoon at a time, until the frosting is smooth and fluffy. You can add more milk if you want a softer consistency for piping.
5. Decorate the Cupcakes:
   • Once the cupcakes are completely cool, frost them generously with the buttercream frosting using a piping bag or a spatula.
   • Garnish with fresh pomegranate seeds for a burst of color and sweetness.
   • Add fresh rosemary sprigs on top to give a festive, fragrant touch.
   • Optionally, place a mini gingerbread man cookie on top and sprinkle with edible gold or silver sprinkles for extra holiday charm.
6. Serve and Enjoy:
   • Serve the cupcakes immediately or store in an airtight container at room temperature for up to 3 days. The flavors will intensify as they sit.

Tips for Success:

• Molasses Substitute: If you don’t have molasses, you can substitute with honey or maple syrup, though the flavor won’t be exactly the same.
• Gingerbread Man Topping: For a more personalized touch, you can bake your own mini gingerbread man cookies and place them on top of each cupcake for extra holiday flair.
• Pomegranate Seeds: Add the pomegranate seeds just before serving to keep them fresh and juicy.
• Herb Garnish: Rosemary not only adds a lovely visual element but also a hint of holiday fragrance.

These Gingerbread Man Christmas Cupcakes with Pomegranate & Rosemary combine the warmth of gingerbread with festive, colorful toppings. They’re sure to be a hit at any holiday gathering!