Description
Soft and spiced gingerbread cupcakes topped with a creamy, tangy cream cheese frosting. These are perfect for holiday celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 cup buttermilk
- Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In a large bowl, cream together the softened butter and sugars until light and fluffy.
- Beat in the egg and then the molasses until well combined.
- In a small bowl, whisk together the buttermilk.
- Gradually add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- For the frosting: In a large bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until well combined and creamy. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.
- Once the cupcakes are completely cool, frost them generously.
Notes
- Ensure all ingredients for the cupcakes and frosting are at room temperature for best results.
- Molasses can vary in strength; adjust spices slightly if needed.
- For a stronger gingerbread flavor, you can add a pinch of black pepper.
- Store frosted cupcakes in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American