Description
Delight in these moist and warmly spiced Gingerbread Cupcakes topped with creamy vanilla cream cheese frosting. Perfect for the holidays or any cozy occasion, these cupcakes blend aromatic ginger, cinnamon, and cloves with rich molasses for a classic festive treat.
Ingredients
Scale
- 1 2/3 cup All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ground ginger
- 1 1/2 tsp Ground cinnamon
- 1/4 tsp Ground cloves
- 1/4 tsp Ground nutmeg
- 6 TBSP Unsalted butter, room temperature
- 2 TBSP Oil, canola or vegetable
- 3/4 cup Brown sugar, packed
- 1 tsp Pure vanilla extract
- 1/4 cup Molasses, not blackstrap
- 1 Large egg, room temperature
- 1/2 cup Buttermilk, room temperature
- 3/4 cup Unsalted butter, room temperature
- 8 oz Cream cheese, room temperature
- 4 cups Powdered sugar, sifted
- 1 tsp Pure vanilla extract
Instructions
- Preheat your oven to 350℉ (175℃). Line a 12-cup cupcake pan with cupcake liners and set aside.
- Sift together the all-purpose flour, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg in a medium bowl.
- Beat the unsalted butter, canola or vegetable oil, and brown sugar on high speed for 2 minutes until pale and fluffy.
- Mix in the vanilla extract, molasses, and large egg on medium speed until well combined. Add the dry ingredients alternately with the buttermilk, mixing on low speed until just combined.
- Use a large cookie scoop to portion the batter into the liners, filling each about two-thirds full.
- Bake for 18 to 21 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Sift the powdered sugar into a large bowl to remove lumps.
- Beat the unsalted butter on high speed for 2 minutes until light, then add the cream cheese and beat again on high for 1 minute.
- Incorporate half the sifted powdered sugar on low speed, mix until combined, then add the remaining powdered sugar and continue mixing on low.
- Add the pure vanilla extract and beat on high speed until fluffy and creamy.
- Pipe the cream cheese frosting onto the cooled cupcakes using a piping bag fitted with a large French star tip.
Notes
- Perfect for holiday gatherings.
- Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 18 to 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Gingerbread, Cupcakes, Cream Cheese Frosting, Holiday Dessert