Gingerbread Cupcakes
These moist gingerbread cupcakes are full of warm holiday spices and rich molasses flavor. Topped with tangy cream cheese frosting, they’re a festive treat perfect for Christmas celebrations.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cupcakes:
1 ⅔ cups (234g) all-purpose flour
½ tsp baking soda
½ tsp salt
2 tsp ground ginger
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
½ cup (116g) packed light brown sugar
¼ cup (56g) unsalted butter, softened
¼ cup (60ml) vegetable oil
2 large eggs
½ cup (120ml) unsulphured molasses
½ cup (120ml) milk
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, nearly at room temperature
½ cup (114g) unsalted butter, nearly at room temperature
3 cups (370g) powdered sugar
1 tsp vanilla extract
Optional Topping:
Mini gingerbread men or festive sprinkles for garnish
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners and lightly spray with non-stick spray.
Mix dry ingredients: In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
Cream butter and sugar: In a stand mixer, beat brown sugar and butter until light and fluffy.
Add wet ingredients: Mix in vegetable oil, then add eggs one at a time. Stir in molasses.
Alternate mixing: Add dry ingredients in 3 parts, alternating with milk in 2 parts, starting and ending with dry. Mix just until combined.
Portion and bake: Divide batter evenly among liners, filling about ⅔ full. Bake for 19–22 minutes, until a toothpick inserted comes out clean.
Cool: Let cool in the pan for 5–10 minutes, then transfer to a wire rack. For best moisture, cool in an airtight container after 10 minutes.
Make frosting: Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla; beat until light and fluffy.
Frost cooled cupcakes and decorate as desired.
Notes
Avoid overmixing the batter to keep cupcakes soft and tender.
Use unsulphured molasses for optimal flavor; avoid blackstrap.
Chill frosting slightly before piping if too soft.
Store frosted cupcakes in an airtight container in the fridge. Let sit at room temperature before serving.
Find it online: https://allrecipesmade.com/gingerbread-cupcakes/
