Description
These Gingerbread Cupcakes combine warm spices like ginger, cinnamon, cloves, and nutmeg with molasses for an authentic holiday flavor. Soft, moist cupcakes are topped with a creamy and smooth cream cheese frosting, making them perfect for festive celebrations or cozy treats.
Ingredients
Scale
Dry Ingredients
- 1 2/3 cups 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
Wet Ingredients
- 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, e.g. Grandma’s)
- 1 Large egg, room temperature
- 1/2 cup Buttermilk, room temperature
Cream Cheese Frosting
- 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 Oven: Preheat the oven to 350℉ (175℃). Line a 12-cup cupcake pan with cupcake liners and set aside.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Set this mixture aside.
- Beat Wet Ingredients: In a large mixing bowl, use a mixer to beat the unsalted butter, oil, and brown sugar on high speed for 2 minutes until the mixture turns pale and fluffy.
- Combine Wet and Dry: Add vanilla extract, molasses, and the egg to the butter mixture. Mix on medium speed until well incorporated. Then alternate adding the dry ingredients and buttermilk, mixing on low speed just until combined. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure even mixing.
- Fill Cupcake Liners: Using a large cookie scoop, portion the batter evenly into the lined cupcake pan, filling each liner about two-thirds full to avoid oversized tops.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 18 to 21 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Let the cupcakes rest in the hot pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting – Sift Sugar: Sift the powdered sugar into a large bowl and set aside.
- Beat Butter and Cream Cheese: In a large mixing bowl, beat the unsalted butter on high speed for 2 minutes. Scrape the bowl, then add the cream cheese and beat on high for 1 minute until smooth and creamy. Scrape the bowl again and continue beating if any chunks remain.
- Add Sugar and Vanilla: Gradually add half of the sifted powdered sugar and mix on low speed until combined. Add the remaining powdered sugar and mix again on low. Finally, add vanilla extract and beat on high speed until the frosting is light, smooth, and creamy.
- Decorate Cupcakes: Using a piping bag fitted with a large French star tip, pipe the cream cheese frosting on top of each cooled cupcake in an attractive swirl or pattern of your choice.
Notes
- Room temperature ingredients ensure a smooth batter and better rising.
- Molasses provides signature gingerbread flavor; avoid blackstrap molasses for a milder taste.
- Do not overfill cupcake liners to prevent domed or overflowing tops.
- Ensure cupcakes are fully cooled before frosting to prevent melting or runny icing.
- The frosting can be stored in the refrigerator for up to 3 days; bring to room temperature and beat lightly before use.
