Gingerbread Cupcakes
These festive Gingerbread Cupcakes are rich with holiday spices and topped with a luscious cinnamon cream cheese frosting. Perfect for gifting or parties.
Equipment
- - Stand mixer or hand mixer
- - Mixing bowls
- - Cupcake pans and liners
- - Piping bag or offset spatula
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 packed light brown sugar
- - ½ cup molasses
- - 1 large egg
- - 1 tsp vanilla extract
- - ½ cup buttermilk room temp
- #### Frosting
- - 8 oz cream cheese softened
- - ½ cup unsalted butter softened
- - ⅓ cup brown sugar
- - 1 tsp vanilla extract
- - ½ tsp ground cinnamon
- - 3 cups powdered sugar
Instructions
- Preheat oven to 350°F (180°C). Line a cupcake pan with 16 liners.
- Whisk together dry ingredients: flour, leaveners, salt, and spices.
- Cream butter and sugar until light and fluffy.
- Mix in molasses, then egg and vanilla.
- Add dry ingredients alternating with buttermilk. Mix just until combined.
- Fill liners halfway. Bake for 16–20 minutes. Cool completely.
- For frosting, beat cream cheese, then add butter and mix until smooth.
- Mix in brown sugar, vanilla, cinnamon, then beat in powdered sugar.
- Frost cooled cupcakes. Garnish with cinnamon sugar or cookies if desired.
Notes
- Cupcakes freeze well (unfrosted) for up to 3 months.
- No buttermilk? Use milk + vinegar as a substitute.
- Store frosted cupcakes in fridge for up to 4 days.
- No buttermilk? Use milk + vinegar as a substitute.
- Store frosted cupcakes in fridge for up to 4 days.