Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

One of my favorite seasonal flavors has to be ginger. This year I thought I’d try making a cupcake that tasted like my favorite ginger cookies only topped with a thick and delicious cinnamon cream cheese frosting. I’m so glad I did! They’re absolutely incredible… a new favorite for sure!

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Thanks to a generous amount of brown sugar, molasses and buttermilk, this recipe yields super moist and tender cupcakes. They’re packed full of spices like cinnamon, ginger, nutmeg and allspice. And then of course there’s the frosting. It’s one of my favorite recipes. There’s no need to worry about soupy cream cheese frosting, that won’t be an issue here. It’s rich and thick and best of all, pipeable!

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

To start, beat the butter, brown sugar and vanilla until light and fluffy, about 2 minutes. With mixing speed on low, add the egg and mix just until combined. Then, in a medium size mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. With mixing speed on low, alternate adding the dry ingredients along with the buttermilk and molasses. Mix just until combined. Overmixing will cause tough cupcakes and you definitely don’t want that! Fill the liners 2/3 of the way full and place in the oven and bake for 18-20 minutes. Remove and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Just before you’re ready to pipe, prepare the cream cheese frosting. Cream the softened butter, salt, cinnamon and vanilla extract for 2 minutes or until light and fluffy. With the mixing speed on low gradually add the powdered sugar, beat until it forms a fondant-looking ball. You may need to beat it at high speed for a minute or two until you start to see a thick paste form. Add the room temperature cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Place in refrigerator to chill for a few minutes or until cupcakes have completely cooled. Then all that’s left to do pipe onto the cupcakes and decorate! Enjoy & happy baking!

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
 
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You’re going to fall in love with these moist and tender gingerbread cupcakes with cinnamon cream cheese frosting. They’re spiced to perfection!
Author:
Yield: 14 cupcakes

Ingredients
  • ½ c. unsalted butter, room temperature
  • ½ c. brown sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 1¼ c. all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • ½ tsp. ginger
  • ½ tsp. nutmeg
  • ¼ tsp. allspice
  • ½ c. buttermilk, room temperature
  • ½ c. molasses
  • Cream cheese frosting:
  • ½ c. (1 stick) butter, room temperature
  • ¼ tsp. salt
  • ½ tsp. cinnamon
  • 1½ tsp. vanilla extract
  • 3 c. powdered sugar
  • 8 oz. (1 block) original cream cheese, room temperature for 30 minutes

Directions
  1. Preheat oven to 350 degrees. Line a muffin pan with liners, set aside.
  2. In the bowl of a stand mixer, beat the butter, brown sugar and vanilla until light and fluffy, about 2 minutes. With mixing speed on low, add the egg, mix just until combined.
  3. In a medium size mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. With mixing speed on low, alternate adding the dry ingredients along with the buttermilk and molasses. Mix just until combined.
  4. Fill liners ⅔ of the way full. Place in the oven and bake for 18-20 minutes. Remove and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  5. Meanwhile to prepare the cream cheese frosting, using the paddle attachment cream the butter, salt, cinnamon and vanilla extract for 2 minutes or until light and fluffy. With mixing speed on low gradually add the powdered sugar, beat until it forms a fondant-looking ball. Add cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Place in refrigerator to chill for at least 15 minutes or until cupcakes have completely cooled. Allow to stand at room temperature for 5 minutes before placing in a bag to pipe onto cooled cupcakes. Top cupcakes with desired sprinkles.

Notes
-Cinnamon can easily be omitted from the frosting.

Recipe source: cupcakes adapted from Taste of Home

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