Gingerbread Cupcakes
These festive gingerbread cupcakes are rich with molasses and warm spices, topped with tangy cream cheese frosting—perfect for holiday gatherings and winter baking.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 55 minutes
- Yield: 12 cupcakes
- Category: Desserts
- Method: Baked
- Cuisine: American, Holiday
- Diet: Vegetarian
Ingredients
→ For the Cupcakes:
1⅔ cups (234g) all-purpose flour
½ tsp baking soda
½ tsp salt
2 tsp ground ginger
1½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
½ cup (116g) packed light brown sugar
¼ cup (56g) unsalted butter, softened
¼ cup (60ml) vegetable oil
2 large eggs
½ cup (120ml) unsulphured molasses
½ cup (120ml) milk
→ For the Cream Cheese Frosting:
8 oz (225g) cream cheese, nearly at room temperature
½ cup (114g) unsalted butter, nearly at room temperature
3 cups (370g) powdered sugar
1 tsp vanilla extract
→ Optional Decoration:
Mini gingerbread men or festive sprinkles
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners and lightly spray with non-stick spray.
In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
In a stand mixer, beat brown sugar and butter until pale and fluffy.
Add vegetable oil and mix well. Beat in eggs one at a time. Stir in molasses.
Add flour mixture in three parts, alternating with milk in two parts, starting and ending with dry ingredients. Mix until just combined.
Scrape down sides of bowl and fold to ensure even mixing.
Divide batter evenly among cupcake liners (about ⅔ full each).
Bake for 19–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pan for 5–10 minutes, then transfer to a wire rack. For optimal moisture, cool inside an airtight container after 10 minutes.
To make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until light and fluffy.
Frost cooled cupcakes and decorate as desired.
Notes
Don’t overmix the batter to keep cupcakes tender.
Use unsulphured molasses for deep, rich flavor — avoid blackstrap molasses.
If frosting is too soft, chill before piping.
Store frosted cupcakes in an airtight container in the fridge; bring to room temperature before serving.
Find it online: https://allcookedup.com/gingerbread-cupcakes/
