Cozy Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

If you’re looking to create a cozy, festive treat this holiday season, look no further than Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting. These moist, aromatic cupcakes combine the warm, spicy flavors of gingerbread with a rich, tangy cream cheese frosting, creating the perfect balance of sweetness and spice. Whether you’re hosting a holiday party or simply enjoying a quiet evening by the fire, these cupcakes will bring the warmth of the season to your table.

Why You’ll Love These Gingerbread Cupcakes

• Perfectly Spiced: The combination of cinnamon, ginger, and molasses creates a deep, warming flavor that’s synonymous with the holiday season.
• Moist & Light: The texture of these cupcakes is incredibly light and moist, making each bite a delightful experience.
• Cream Cheese Frosting: The cinnamon-infused cream cheese frosting adds a smooth, tangy contrast to the spiced cupcakes, bringing a creamy richness to every bite.
• Holiday Appeal: These cupcakes are perfect for holiday gatherings, family get-togethers, or as a special treat for yourself.

Ingredients for Gingerbread Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1/2 cup molasses
• 1/2 cup whole milk

Ingredients for Cinnamon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 3-4 cups powdered sugar (adjust for desired sweetness and consistency)
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

this recipe

Making the Gingerbread Cupcakes:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking.
2. Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together using a hand mixer or stand mixer until light and fluffy. This should take about 2-3 minutes.
4. Add the Eggs and Molasses: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the molasses until fully mixed.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—be careful not to over-mix.
6. Bake the Cupcakes: Divide the batter evenly into the muffin tin, filling each cup about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Making the Cinnamon Cream Cheese Frosting:

1. Beat the Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add the Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well between each addition. Adjust the amount of sugar based on your preferred frosting consistency and sweetness.
3. Flavor the Frosting: Add the cinnamon, vanilla extract, and a pinch of salt. Beat until fully combined and the frosting is light and fluffy.

Assembling the Cupcakes:

Once the cupcakes have completely cooled, use a piping bag or an offset spatula to spread the cinnamon cream cheese frosting generously over each cupcake. For an extra festive touch, you can garnish the cupcakes with a sprinkle of ground cinnamon or mini gingerbread decorations.

Tips for Success:

• Ensure Proper Mixing: When making the cupcakes, be sure not to over-mix the batter, as this can result in dense cupcakes.
• Room Temperature Ingredients: For the best texture and smoothest frosting, ensure the cream cheese and butter are at room temperature before making the frosting.
• Spice Adjustments: Feel free to adjust the spices to your taste—add more ginger for a spicier flavor or more cinnamon for a milder, sweeter profile.

Storage and Serving:

These Gingerbread Cupcakes can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cupcakes for up to 5 days. Let them come to room temperature before serving to fully enjoy the flavors.

Why This Recipe is Perfect for the Holidays:

With its deep, cozy flavors and festive look, these cupcakes are ideal for holiday baking. The combination of gingerbread and cinnamon cream cheese frosting is the perfect way to celebrate winter gatherings. Whether you’re serving them as a dessert at a holiday party or giving them as a homemade gift, these cupcakes will surely be a hit.

Conclusion:

These Cozy Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting are a must-try for anyone who loves the flavors of the holiday season. Soft, spiced cupcakes topped with creamy frosting offer the perfect balance of warmth, sweetness, and spice. Try them out and enjoy the festive spirit in every bite!

Serving and Storage Tips for Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Serving Tips:

1. Room Temperature is Best: Allow your gingerbread cupcakes to come to room temperature before serving. This will enhance their flavor and ensure that the frosting is smooth and creamy.
2. Presentation: For an extra festive touch, consider decorating your cupcakes with holiday-themed sprinkles, mini gingerbread cookies, or a dusting of cinnamon or powdered sugar.
3. Pairing Suggestions: These cupcakes pair wonderfully with a hot drink like spiced chai, apple cider, or a warm latte. Their cozy flavors make them an excellent match for a variety of holiday beverages.
4. Perfect for Any Occasion: Serve these cupcakes at holiday parties, family gatherings, or as a sweet treat after dinner. They make a charming addition to a dessert table or can be enjoyed as a simple, cozy snack.

Storage Tips:

1. At Room Temperature: If you plan to enjoy the cupcakes within a few days, store them in an airtight container at room temperature. They will stay fresh for up to 3 days.
2. Refrigeration: If you want to store them for longer, place the cupcakes in the refrigerator for up to 5 days. The cream cheese frosting should be kept cool to maintain its texture and safety.
3. Freezing for Longer Storage: If you have leftovers or want to bake ahead of time, these cupcakes freeze well. Place the cooled cupcakes (without frosting) in an airtight container or zip-top bag and freeze for up to 3 months. When ready to enjoy, allow them to thaw at room temperature and frost them just before serving.
4. Frosting Storage: If you have leftover frosting, store it in an airtight container in the refrigerator for up to 1 week. When ready to use, bring it back to room temperature and give it a quick re-whip before frosting your cupcakes.

By following these serving and storage tips, you’ll be able to enjoy these cozy gingerbread cupcakes at their best, whether you’re sharing them with friends or savoring them solo.

1. Can I make these cupcakes ahead of time?

Yes! You can bake the gingerbread cupcakes a day or two in advance. Store them in an airtight container at room temperature. Frost them with the cinnamon cream cheese frosting on the day you plan to serve them for the freshest taste. If you need to store them longer, you can freeze the cupcakes (without frosting) and frost them when ready to serve.

2. Can I use a different frosting for these cupcakes?

Absolutely! While cinnamon cream cheese frosting complements the gingerbread flavor perfectly, you can also use other frostings like vanilla buttercream, maple frosting, or a simple powdered sugar glaze. However, the creamy texture and slight tang of cream cheese frosting are what really balance the spiced gingerbread flavor.

3. Can I make these cupcakes without molasses?

Molasses is key to achieving the deep, rich flavor of gingerbread. If you don’t have molasses, you can substitute it with honey or maple syrup, though it will slightly alter the flavor. You could also combine dark brown sugar with a small amount of golden syrup for a closer match to molasses.

4. How can I make these cupcakes gluten-free?

To make these gingerbread cupcakes gluten-free, simply swap out the all-purpose flour for a gluten-free flour blend that is suitable for baking. Be sure to check the other ingredients for any hidden gluten, and adjust the recipe as necessary. A cup-for-cup gluten-free flour substitute should work well in this recipe, but you may need to test the texture for best results.

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