Description
These Gingerbread Cupcakes are soft, moist, and full of warm holiday spices like ginger, cinnamon, and cloves. Topped with creamy cream cheese frosting, they’re the perfect festive treat for Christmas gatherings, holiday parties, or cozy winter days.
Ingredients
Units
Scale
For the Gingerbread Cupcakes:
- 1 1/2 cups 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 cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup molasses (unsulphured)
- 1/2 cup buttermilk, room temperature
- 1 teaspoon pure vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- A pinch of salt
Optional Garnishes:
- Crystallized ginger, finely chopped
- Festive sprinkles
- A dusting of ground cinnamon
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Make the Cupcake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
- In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
- Beat in the eggs one at a time, mixing well after each addition. Stir in the molasses and vanilla extract.
- Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
- Bake:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting:
- In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating until light and fluffy.
- Mix in the vanilla extract and a pinch of salt.
- Frost and Decorate:
- Once the cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag or an offset spatula.
- Garnish with crystallized ginger, festive sprinkles, or a dusting of cinnamon if desired.
Notes
- Storage: Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.
- Make Ahead: The cupcakes can be baked a day in advance. Frost just before serving for the best texture.
- Molasses Tip: Use unsulphured molasses for the best flavor—avoid blackstrap, which is too bitter for baking.