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Cozy Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

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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

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:

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy.
  4. Mix in the molasses and eggs, beating well until fully incorporated.
  5. 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:

  1. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

3. Make the Frosting:

  1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar, mixing until fluffy.
  3. Beat in the cinnamon and vanilla extract until fully combined.

4. Frost the Cupcakes:

  1. Once the cupcakes are completely cool, pipe or spread the frosting onto the tops.
  2. 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!

Find it online: https://recipe.ukfinda.com/cozy-gingerbread-cupcakes-with-cinnamon-cream-cheese-frosting/