Gingerbread Cupcakes
Moist and spiced gingerbread cupcakes topped with brown sugar cinnamon cream cheese frosting. A festive and flavorful dessert perfect for winter holidays.
Equipment
- Muffin tin
- Stand or hand mixer
- Mixing bowls
- - Piping bag (optional)
Ingredients
- #### Cupcakes
- - 1⅔ cups all-purpose flour
- - 1 tsp baking powder
- - ¼ tsp baking soda
- - ¼ tsp salt
- - 2 tsp ground ginger
- - 1½ tsp ground cinnamon
- - ¼ tsp ground nutmeg
- - ¼ tsp ground cloves
- - ½ cup unsalted butter softened
- - ½ cup light brown sugar
- - ½ cup molasses
- - 1 egg
- - 1 tsp vanilla extract
- - ½ cup buttermilk
- #### Frosting
- - 8 oz cream cheese softened
- - ½ cup unsalted butter softened
- - ⅓ cup light brown sugar
- - 1 tsp vanilla extract
- - ½ tsp ground cinnamon
- - 3 cups powdered sugar
Instructions
- Preheat oven to 350°F. Line 16 cupcake liners.
- Whisk flour, baking powder, baking soda, salt, and spices.
- Cream butter and brown sugar until fluffy.
- Mix in molasses, egg, and vanilla.
- Add dry ingredients and buttermilk alternately until combined.
- Fill liners halfway and bake 16–20 minutes. Cool completely.
- Beat cream cheese until smooth. Add butter and beat again.
- Mix in brown sugar, vanilla, and cinnamon. Add powdered sugar until fluffy.
- Frost cooled cupcakes and garnish if desired.
Notes
- Store frosted cupcakes in the fridge for up to 4 days.
- Unfrosted cupcakes freeze well for up to 3 months.
- Let cream cheese come to room temp for smoother frosting.
- Unfrosted cupcakes freeze well for up to 3 months.
- Let cream cheese come to room temp for smoother frosting.