Cozy Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Introduction

The holidays are filled with warmth, spice, and sweet treats, and these Cozy Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting are the perfect addition to any festive gathering. The moment I took these cupcakes out of the oven, my entire kitchen was filled with the delightful scent of gingerbread, cinnamon, and molasses—a scent that instantly put me in the holiday spirit. The soft, fluffy texture of the cupcakes paired with the creamy, slightly tangy frosting is a match made in heaven. Not only are they a joy to make, but they also make a stunning presentation for parties or as a special treat for family and friends. Every bite is full of holiday magic, and I can guarantee these will become a staple in your baking repertoire.

Ingredients

For the Cupcakes

• 2 cups all-purpose flour
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• ½ tsp kosher salt
• ½ tsp ground nutmeg
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp ground cloves
• ⅔ cup packed light brown sugar
• ½ cup unsalted butter, softened
• ½ cup molasses
• 1 large egg
• 2 large egg yolks
• ⅓ cup whole milk
• 2 Tbsp sour cream

For the Frosting

• 1 cup unsalted butter, softened
• 16 oz cream cheese, softened
• 1 tsp vanilla bean paste
• 1 tsp ground cinnamon
• ¼ – ½ tsp kosher salt
• 5 cups powdered sugar (sifted to avoid lumps)

Instructions

For the Cupcakes

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Whisk Dry Ingredients: In a bowl, combine the flour, ginger, cinnamon, salt, nutmeg, baking soda, baking powder, and cloves. Set aside.
3. Cream Butter & Sugar: In another bowl, beat together the brown sugar and softened butter until smooth and creamy.
4. Mix in Molasses & Eggs: Add the molasses, then the egg and egg yolks. Whisk until everything is well combined.
5. Add Milk & Sour Cream: Stir in the milk and sour cream until smooth. Then, add the vanilla and mix to combine.
6. Combine Everything: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix the batter.
7. Bake: Fill each cupcake liner about 2/3 full with the batter. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool on a wire rack.

For the Frosting

1. Cream Butter & Cream Cheese: In a mixing bowl, beat together the butter and cream cheese until smooth and fluffy.
2. Add Flavors & Sugar: Add the vanilla bean paste, cinnamon, and salt. Gradually add the powdered sugar, one cup at a time, until the frosting is smooth, fluffy, and spreadable.
3. Frost the Cupcakes: Once the cupcakes have completely cooled, generously frost each one with the cinnamon cream cheese frosting.

Nutrition Facts
Servings: 12 cupcakes
Calories per serving: 350 (approximate, depending on frosting and portion size)

• Sugar: 30g
• Sodium: 210mg
• Fat: 21g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg

Preparation Time

• Prep Time: 20 minutes
• Bake Time: 20-22 minutes
• Total Time: 45 minutes

How to Serve

• As a Dessert: These cupcakes are perfect as a dessert after a holiday meal or alongside a cup of coffee or tea.
• For Parties: Serve them on a festive dessert platter at your next holiday party or family gathering.
• Gift Idea: These cupcakes also make great holiday gifts—just box them up in a cute container for a homemade treat that everyone will love.

Additional Tips

1. Sift the Flour and Powdered Sugar: Sifting helps ensure a smoother batter and frosting, preventing any lumps.
2. Let the Cupcakes Cool Completely: Be sure to let the cupcakes cool completely before frosting them to avoid melting the frosting.
3. Use Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature before using them for the best texture.
4. Add a Dusting of Cinnamon: For a festive touch, you can sprinkle a little extra ground cinnamon on top of the frosted cupcakes.
5. Store in an Airtight Container: These cupcakes stay fresh for several days when stored in an airtight container, or you can freeze them for later enjoyment.

Recipe Variations

• Vegan Version: Substitute the butter and cream cheese with plant-based alternatives, and use a flax egg instead of regular eggs for a vegan version.
• Spicy Twist: Add a pinch of cayenne pepper to the cupcake batter for a little extra heat that balances the sweetness.
• Gingerbread Cake: If you don’t want cupcakes, you can bake this batter in a round cake pan to make a gingerbread cake. Just adjust the baking time accordingly.
• Topping Variations: Try adding candied ginger pieces or chopped nuts to the frosting or as a topping for extra flavor and texture.
• Coconut Frosting: For a tropical twist, add a little shredded coconut to the frosting and sprinkle on top of the cupcakes.

Serving Suggestions

• With Hot Beverages: Serve these cupcakes alongside hot chocolate, coffee, or spiced cider for the perfect winter treat.
• With Ice Cream: Top these cupcakes with a scoop of vanilla or cinnamon ice cream for an extra indulgent dessert.
• As Part of a Holiday Dessert Spread: Include them on a dessert table with other holiday favorites like sugar cookies, pies, and brownies.

Freezing and Storage

• Storage: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
• Freezing: You can freeze the cupcakes (without frosting) for up to 3 months. Let them cool completely before wrapping them in plastic wrap and placing them in a freezer-safe bag. Thaw them in the fridge or at room temperature before frosting and serving.
• Frosting Storage: The frosting can be made ahead and stored in the fridge for up to 5 days. Just let it come to room temperature before frosting the cupcakes.

FAQ Section

1. Can I make these cupcakes ahead of time?
   Yes, you can bake the cupcakes a day or two ahead. Just store them in an airtight container until you’re ready to frost and serve them.
2. Can I use a different type of frosting?
   Yes, you can use vanilla frosting or cream cheese frosting without cinnamon if you prefer a simpler flavor.
3. What can I substitute for molasses?
   If you don’t have molasses, you can use honey or maple syrup for a slightly different flavor, but it will still work well.
4. Can I make this recipe into a cake?
   Yes, you can bake the batter in a 9-inch round cake pan, adjusting the baking time to 30-35 minutes or until a toothpick comes out clean.
5. Is there a dairy-free version?
   Yes, by substituting the dairy ingredients with plant-based alternatives (such as almond milk and non-dairy butter), you can make these cupcakes dairy-free.
6. Can I make the frosting without cream cheese?
   Yes, you can make a buttercream frosting by replacing the cream cheese with more butter.
7. Can I add chocolate chips to the cupcake batter?
   Yes, chocolate chips would add a nice contrast to the spiced cupcakes. Add about 1/2 cup of chocolate chips to the batter before baking.
8. How can I make the frosting less sweet?
   You can reduce the powdered sugar or add a pinch of salt to balance out the sweetness.
9. How long do these cupcakes last?
   These cupcakes will stay fresh for about 3 days at room temperature. After that, they are best stored in the refrigerator.
10. Can I use a different spice blend?
    Yes, you can experiment with different spice blends, such as pumpkin pie spice or chai spice, for a slightly different flavor profile.

Conclusion

These Cozy Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting are a delicious, festive treat that will make your holiday baking extra special. With the warm spices of ginger, cinnamon, and cloves, combined with the creamy and flavorful frosting, these cupcakes are perfect for any holiday gathering or as a comforting snack. Plus, the recipe is easy to make and versatile, so you can customize it to fit your tastes. Whether you enjoy them with a cup of tea or serve them at your holiday party, these cupcakes are sure to be a hit!

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