Description
These Gingerbread Cupcakes are a delightful blend of warm holiday spices and sweet molasses, topped with creamy cream cheese frosting. Perfect for festive gatherings, they offer a moist and flavorful treat with a touch of seasonal cheer.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk (or buttermilk)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Ground cinnamon (optional, for sprinkling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy (about 2-3 minutes) using a hand mixer or stand mixer. Add the molasses, egg, and vanilla extract, and mix until well combined.
- Add Dry Ingredients and Milk: Gradually add the dry ingredients to the wet ingredients, alternating with the milk (or buttermilk), beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy. Mix in the vanilla extract until well combined.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting. Sprinkle a little ground cinnamon on top for extra flavor and decoration, if desired.
Notes
- Ensure that the cupcakes are completely cooled before frosting to prevent the frosting from melting.
- If you prefer a spicier flavor, you can adjust the amount of ground ginger and cinnamon to taste.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290 kcal
- Sugar: 27 g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg