Description
Festive holiday magic comes alive with these gingerbread cupcakes, blending warm spices and sweet nostalgia in one delightful bite. Moist, rich layers crowned with silky cream cheese frosting invite winter celebrations straight to your kitchen.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (360 milliliters) all-purpose flour
- 2 large eggs
- ½ cup (120 milliliters) unsalted butter, softened
- ½ cup (120 milliliters) brown sugar, packed
- ⅓ cup (80 milliliters) molasses
Spices and Seasonings:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Additional Ingredients:
- ¼ cup (60 milliliters) granulated sugar
- ½ cup (120 milliliters) buttermilk (or milk with 1 teaspoon vinegar)
- 8 ounces (226 grams) cream cheese, softened
- ¼ cup (60 milliliters) unsalted butter, softened
- 2 cups (480 milliliters) powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven environment by setting the temperature to 350F (175C) and arranging cupcake liners in a 12-cup muffin tin to ensure easy removal.
- Thoroughly combine flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl, creating a uniform dry ingredient mixture.
- Using an electric mixer, blend softened butter and brown sugar until the mixture becomes light and airy, developing a smooth texture.
- Incorporate eggs individually into the butter mixture, ensuring complete integration after each addition. Pour in molasses and mix until fully combined.
- Gently fold dry ingredients into the wet mixture, alternating with milk. Mix carefully to maintain a smooth batter consistency without overmixing.
- Distribute batter evenly among muffin cups, filling each approximately two-thirds full. Transfer to preheated oven and bake for 18-22 minutes until a toothpick emerges clean.
- Allow cupcakes to rest in the tin for 5 minutes, then transfer to a wire rack for complete cooling.
- Whip cream cheese and butter together until achieving a silky, uniform texture in a large mixing bowl.
- Gradually introduce powdered sugar, beating thoroughly between additions to create a smooth, spreadable frosting.
- Enhance frosting with cinnamon, vanilla extract, and a hint of salt, blending until light and fluffy.
- Once cupcakes have cooled completely, generously apply cinnamon cream cheese frosting using a piping bag or offset spatula.
- Optional: Garnish with a light dusting of ground cinnamon or decorative gingerbread embellishments for a festive finish.
Notes
- Select room temperature ingredients to ensure smooth blending and better texture in your cupcakes.
- Swap traditional flour with gluten-free alternatives like almond or rice flour for a celiac-friendly version.
- Reduce sugar content by using applesauce or mashed bananas as natural sweeteners while maintaining moisture.
- Test cupcake doneness by gently pressing the center – it should spring back without leaving an indentation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 240
- Sugar: 19 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg