Description
These Gingerbread Cupcakes are a delightful blend of warm spices and rich molasses, creating a soft, moist texture that melts in your mouth. Topped with a luscious cream cheese frosting, each bite offers a perfect balance of sweetness and tang, making them an irresistible treat for the holiday season.
Ingredients
Scale
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 cup molasses
- ½ cup buttermilk
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the molasses and buttermilk until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and butter together until smooth, then gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
Notes
- Make-ahead: The cupcakes can be baked a day in advance and stored in an airtight container. Frost them on the day of serving for best results.
- Storage: Store frosted cupcakes in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 5 days.
- Substitutions: For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. You can also use coconut sugar instead of brown sugar for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320
- Sugar: 28 grams
- Sodium: 250 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 milligrams
Keywords: Gingerbread Cupcakes, Cream Cheese Frosting, Holiday Desserts, Festive Treats, Spiced Cupcakes, Easy Cupcake Recipe, Christmas Baking, Moist Cupcakes, Gingerbread Flavors, Creamy Frosting, Winter Desserts, Homemade Cupcakes, Sweet Treats, Cupcake Decorating