Description
Imagine the aroma of warm gingerbread filling your kitchenâthese cozy cupcakes are here to add a sprinkle of holiday magic! Theyâre made with simple ingredients you probably already have on hand, and the results are perfectly spiced with a creamy cinnamon frosting on top. This recipe keeps things fuss-free, so you can enjoy the seasonâs flavors without too much time or effort.
Ingredients
Scale
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
- Âź tsp ground cloves
- â cup packed light brown sugar
- ½ cup unsalted butter, softened
- ½ cup molasses
- 1 large egg
- 2 large egg yolks
- â 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
- Âź â ½ tsp kosher salt
- 5 cups powdered sugar (sifted to avoid lumps)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk Dry Ingredients: In a bowl, combine flour, ginger, cinnamon, salt, nutmeg, baking soda, baking powder, and cloves. Set aside.
- Cream Butter & Sugar: In another bowl, beat together brown sugar and softened butter until smooth.
- Mix in Molasses & Eggs: Add molasses, then the egg and yolks, whisking until combined.
- Add Milk & Sour Cream: Stir in milk and sour cream until smooth, followed by the vanilla.
- Combine Everything: Gently fold in the dry ingredients until just mixed (no need to overmix).
- Bake: Fill each cupcake liner about 2/3 full. Bake for 20-22 minutes or until a toothpick comes out clean. Let cool on a wire rack.
- For the Frosting: Beat butter and cream cheese until smooth and fluffy. Add vanilla, cinnamon, and salt, then gradually add powdered sugar until smooth. Once cupcakes are completely cool, pipe or spread frosting on each.
Notes
- Make Ahead: The cupcakes (unfrosted) can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- Custom Frosting: Add a pinch of extra cinnamon or a dash of nutmeg for even more spice in the frosting.
- Extra Cozy: Dust with a bit of cinnamon on top before serving.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg