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