Gingerbread Cupcakes
Moist Gingerbread Cupcakes with Cream Cheese Frosting – The perfect holiday dessert! These soft, spiced cupcakes are filled with the warm flavors of ginger, cinnamon, and molasses, topped with a rich cream cheese frosting. Easy to make and incredibly festive, they’re ideal for Christmas parties, cozy nights in, or gifting to loved ones. Discover tips, variations, and storage ideas to customize and enjoy this delightful recipe. Your kitchen will smell like the holidays! Try this must-have treat today and bring joy to your celebrations. Find the full recipe and step-by-step instructions on Satisfy Your Cravings!
Equipment
- Mixing Bowls – One large and one medium for wet and dry ingredients.
- 1 Electric Mixer – Stand or hand mixer for creaming butter and sugar and preparing the frosting.
- 1 Whisk – For mixing dry ingredients.
- Measuring Cups and Spoons: For accurately measuring ingredients.
- 1 Rubber Spatula – For scraping down the sides of the bowl and folding ingredients.
- 1 12-Cup Muffin Tin – Standard-sized muffin pan for baking the cupcakes.
- 12 Cupcake Liners – To line the muffin tin and prevent sticking.
- Piping Bag (Optional) – For frosting the cupcakes with a professional finish.
- 1 Cooling Rack – To cool the cupcakes evenly after baking.
- 1 Sifter (Optional) – For sifting powdered sugar into the frosting for a smoother texture.
- 1 Ice Cream Scoop (Optional) – For evenly portioning cupcake batter into the liners.
- 1 Offset Spatula or Butter Knife – For spreading the frosting if not using a piping bag.
Ingredients
For the Cupcakes:
- 1¼ cups All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Ground cinnamon
- 1 tsp Ground ginger
- ¼ tsp Ground cloves
- ¼ tsp Ground nutmeg
- ½ tsp Salt
- ½ cup Unsalted butter, softened
- ½ cup Brown sugar, packed
- ¼ cup Granulated sugar
- 2 Large eggs
- ½ cup Molasses
- ½ cup Buttermilk
For the Cream Cheese Frosting:
- 8 oz Cream cheese, softened
- ½ cup Unsalted butter, softened
- 3 cups Powdered sugar
- 1 tsp Vanilla extract
- Pinch of salt
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This recipe makes about 12 cupcakes.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
Step 3: Cream Butter and Sugar
- In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy (about 3 minutes).
Step 4: Add Eggs and Molasses
- Add the eggs one at a time, beating well after each addition. Mix in the molasses, which will give the cupcakes their signature gingerbread flavor and a deep color.
Step 5: Combine Wet and Dry Ingredients
- Alternately add the dry ingredients and buttermilk to the wet mixture in three additions, beginning and ending with the dry ingredients. Mix until just combined—be careful not to overmix!
Step 6: Bake
- Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
Step 7: Make the Frosting
- In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract and a pinch of salt.
Step 8: Frost and Decorate
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. Use a piping bag for a professional touch, or spread it on with a knife for a rustic look. Top with festive sprinkles, candied ginger, or a dusting of cinnamon if desired.
Notes
Make Ahead and Storage
- Make Ahead: You can prepare the cupcakes a day in advance and store them unfrosted in an airtight container at room temperature. The frosting can also be made a day ahead and stored in the fridge. Just bring it to room temperature before using.
- Storage: Frosted cupcakes can be stored in the refrigerator for up to 5 days in an airtight container. Allow them to sit at room temperature for 30 minutes before serving. You can also freeze unfrosted cupcakes for up to 3 months; just thaw them overnight in the refrigerator before frosting.
