Description
These gingerbread cupcakes are a cozy treat bursting with warm spices and molasses, perfect for the holiday season. Topped with a rich and creamy cinnamon cream cheese frosting, they’re festive, flavorful, and sure to impress at any gathering!
Ingredients
Units
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 cup molasses
- 2 large eggs
- 1/2 cup buttermilk (or milk with 1 tsp vinegar)
For the Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
1. Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy.
- Mix in the molasses and eggs, beating well until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
2. Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
3. Make the Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing until fluffy.
- Beat in the cinnamon and vanilla extract until fully combined.
4. Frost the Cupcakes:
- Once the cupcakes are completely cool, pipe or spread the frosting onto the tops.
- Garnish with a sprinkle of cinnamon, mini gingerbread cookies, or festive sprinkles for extra holiday flair.
Notes
- Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.
- Make Ahead: Bake the cupcakes a day in advance and frost them the day of serving for maximum freshness.
- Optional Toppings: Crushed candy canes, edible glitter, or chopped candied ginger add a festive touch!