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Gingerbread Cupcakes

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  • Author: KimEasy

Description

Gingerbread cupcakes are a delightful treat that combines the warm spices of gingerbread with the moist texture of a cupcake, all topped with a creamy frosting. Hereโ€™s a recipe to make 12 delicious gingerbread cupcakes:


Ingredients

Units Scale

For the cupcakes:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1/2 cup (120ml) unsulphured molasses
  • 1/2 cup (120ml) buttermilk, at room temperature

For the cream cheese frosting:

  • 8 ounces (226g) cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Instructions

  • Preheat the oven: Set the oven to 350ยฐF (175ยฐC). Line a 12-cup muffin tin with cupcake liners.
  • Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
  • Cream butter and sugar: In a separate bowl, beat the softened butter and brown sugar together until light and fluffy.
  • Add wet ingredients: Beat in the egg until combined. Then, mix in the molasses until smooth.
  • Combine mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  • Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake: Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  • Prepare frosting: In a bowl, beat the cream cheese and butter together until smooth. Add the vanilla extract and cinnamon, and mix well. Gradually add the powdered sugar, beating until the frosting is smooth and creamy.
  • Frost cupcakes: Once the cupcakes are completely cool, frost them with the cream cheese frosting.

Notes

  • Ensure all refrigerated ingredients are at room temperature before starting for a smoother batter and frosting.
  • For a festive touch, consider decorating the cupcakes with mini gingerbread cookies or a sprinkle of cinnamon on top.