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A close-up macro shot showing the incredibly moist and tender crumb of a spiced gingerbread cupcake.
FL Recipes

Gingerbread Cupcakes with The Best Cream Cheese Frosting

These Gingerbread Cupcakes are the ultimate festive treat, boasting an incredibly moist crumb packed with ginger, cinnamon, and molasses, all topped with a silky cream cheese frosting.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup packed brown sugar
  • 1 large egg at room temperature
  • 1 tsp vanilla extract
  • 0.5 cup unsulphured molasses
  • 0.5 cup buttermilk at room temperature
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • 1 12-cup muffin tin
  • 1 Electric Mixer
  • 2 Mixing Bowls

Method
 

Gingerbread Cupcakes
  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
  3. In a large bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla, followed by the molasses.
  4. On low speed, add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
  5. Divide batter evenly among the liners, filling about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Cream Cheese Frosting
  1. In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth.
  2. Gradually beat in the powdered sugar until fully incorporated. Add the vanilla and salt and beat on high speed until light and fluffy, about 2 minutes.
  3. Pipe or spread frosting onto cooled cupcakes.

Nutrition

Calories: 410kcalProtein: 4gFat: 20gFiber: 1g

Notes

Ensure all your dairy and eggs are at room temperature for the smoothest batter and frosting.
Do not use blackstrap molasses; it is too strong and will make the cupcakes bitter.
Let cupcakes cool completely before frosting to prevent the frosting from melting.
Keyword christmas cupcakes,gingerbread cupcakes,holiday baking

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