Gingerbread cupcakes

Why You’ll Love This Recipe

• Festive Flavors: The combination of traditional gingerbread spices and molasses delivers a nostalgic taste reminiscent of holiday celebrations.
• Moist and Tender Crumb: The inclusion of buttermilk ensures these cupcakes remain soft and moist, enhancing their overall texture.
• Decadent Frosting: The brown sugar cinnamon cream cheese frosting adds a creamy and slightly tangy contrast to the spiced cupcakes, elevating each bite.
• Versatile Presentation: Garnish with mini gingerbread cookies or a sprinkle of cinnamon sugar for a charming and festive appearance.

Ingredients

• 1⅔ cups all-purpose flour (210 grams)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 teaspoons ground ginger
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup unsalted butter, softened (115 grams)
• ½ cup packed light brown sugar (100 grams)
• ½ cup molasses (155 grams)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk, at room temperature (120 ml)

Brown Sugar Cinnamon Cream Cheese Frosting:

• 8 ounces brick-style cream cheese, softened (226 grams)
• ½ cup unsalted butter, softened (115 grams)
• ⅓ cup packed light brown sugar (70 grams)
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• 3 cups powdered sugar (360 grams)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Oven and Pans: Preheat your oven to 350°F (180°C). Line a 12-count muffin pan with cupcake liners, and prepare a second pan with 4 liners, as this recipe yields 16 cupcakes.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. Set aside.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter until smooth. Add the brown sugar and continue mixing on medium speed until the mixture is light and fluffy, approximately 3 minutes.
4. Incorporate Wet Ingredients: Add the molasses to the butter-sugar mixture and mix until fully combined. Then, add the egg and vanilla extract, mixing thoroughly and scraping down the sides of the bowl as needed.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture in two additions, alternating with the buttermilk. Mix each addition until just combined, being careful not to overmix.
6. Fill and Bake: Divide the batter evenly among the prepared cupcake liners, filling each about halfway. Bake for 16 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
8. Prepare the Frosting: In the bowl of a stand mixer, beat the softened cream cheese until smooth. Add the softened butter and mix until well combined. Incorporate the brown sugar, vanilla extract, and cinnamon, mixing until fully combined. Gradually add the powdered sugar, mixing until the frosting is smooth and creamy.
9. Frost the Cupcakes: Once the cupcakes have cooled completely, pipe or spread the frosting onto each cupcake. For an extra festive touch, sprinkle with cinnamon sugar and garnish with mini gingerbread cookies, if desired.

Servings and Timing

• Yield: 16 cupcakes
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes

Variations

• Alternative Frostings: While the brown sugar cinnamon cream cheese frosting complements the gingerbread flavor beautifully, you can experiment with other frostings such as classic cream cheese frosting, Swiss meringue buttercream, or even a simple vanilla buttercream.
• Add-ins: For added texture and flavor, consider folding in chopped crystallized ginger, raisins, or nuts like pecans or walnuts into the batter.
• Mini Cupcakes: To make mini cupcakes, use a mini muffin pan and adjust the baking time to approximately 10-12 minutes, or until a toothpick comes out clean.

Storage/Reheating

• Storage: Once frosted, store the cupcakes in an airtight container in the refrigerator for up to 4 days to maintain freshness.
• Serving: For optimal flavor and texture, allow the cupcakes to sit at room temperature for 30 to 40 minutes before serving.
• Freezing: Both the unfrosted cupcakes and the frosting can be frozen separately for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before assembling.

FAQs

What type of molasses should I use for gingerbread cupcakes?

Use unsulphured molasses for the best flavor. Avoid blackstrap molasses, as it has a more bitter taste

Gingerbread cupcakes

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• Author: Isabella
• Total Time: 1 hour 5 minutes
• Yield: 16 cupcakes
• Diet: Vegetarian

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Description

Gingerbread cupcakes are the ultimate holiday treat, featuring a moist, spiced crumb infused with molasses, cinnamon, and ginger. Topped with creamy brown sugar cinnamon cream cheese frosting, they’re the perfect addition to your festive gatherings.

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Ingredients

• Cupcakes:
  • 1⅔ cups all-purpose flour (210g)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 2 tsp ground ginger
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ cup unsalted butter, softened (115g)
  • ½ cup packed light brown sugar (100g)
  • ½ cup molasses (155g)
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • ½ cup buttermilk, room temperature (120ml)
• Frosting:
  • 8 oz brick-style cream cheese, softened (226g)
  • ½ cup unsalted butter, softened (115g)
  • ⅓ cup packed light brown sugar (70g)
  • 1 tsp pure vanilla extract
  • ½ tsp ground cinnamon
  • 3 cups powdered sugar (360g)

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Instructions

1. Preheat Oven: Preheat oven to 350°F (180°C). Line a 12-count muffin pan and 4 liners in a second pan (yields 16).
2. Dry Ingredients: Whisk together flour, baking powder, baking soda, salt, and spices.
3. Cream Butter & Sugar: Beat butter until smooth, then cream with brown sugar until light and fluffy (3 minutes).
4. Add Wet Ingredients: Mix in molasses, followed by egg and vanilla.
5. Combine Mixtures: Alternate adding dry ingredients and buttermilk in two additions, mixing gently.
6. Fill & Bake: Fill liners halfway and bake for 16-20 minutes. Cool completely.
7. Frosting: Beat cream cheese until smooth. Add butter, brown sugar, vanilla, and cinnamon. Gradually add powdered sugar.
8. Decorate: Frost cooled cupcakes and garnish as desired.

Notes

• Avoid overmixing to maintain a tender crumb.
• Optional garnishes: cinnamon sugar or mini gingerbread cookies.

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American