Gingerbread Cupcakes Recipe
Richly spiced Gingerbread Cupcakes combine a moist, tender crumb with a generous swirl of creamy cinnamon cream cheese frosting and classic holiday flavors.
Servings: 14 cupcakes
Calories: 352kcal
Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/2 cup buttermilk room temperature
- 1/2 cup molasses
For Cream Cheese Frosting
- 1/2 cup butter room temperature
- 1/4 teaspoon salt
- 1/2 tsp cinnamon
- 1 1/2 tsp vanilla extract
- 3 cup powdered sugar
- 8 oz cream cheese room temperature for 30 minutes
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin pan with cupcake liners and set aside.
- In the bowl of a stand mixer, beat the butter, brown sugar, and vanilla until light and fluffy, about 2 minutes. With the mixing speed on low, add the egg and mix just until combined.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. With the mixing speed on low, alternate adding the dry ingredients with the buttermilk and molasses. Mix just until combined.
- Fill the liners 2/3 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.
To Make the Frosting
- Using the paddle attachment, cream the butter, salt, cinnamon, and vanilla extract for 2 minutes or until light and fluffy. With the mixer on low speed, gradually add the powdered sugar. Beat until it forms a fondant-looking ball. Add the cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Place in the refrigerator to chill for at least 15 minutes or until the cupcakes have completely cooled. Allow to stand at room temperature for 5 minutes before placing in a piping bag to pipe onto the cooled cupcakes. Top cupcakes with desired sprinkles.
Notes
-Cinnamon can easily be omitted from the frosting.
STORE frosted Gingerbread Cupcakes with Cream Cheese Frosting in an airtight container in the refrigerator for up to 4–5 days. The frosting helps seal in moisture, but it’s still best to keep them covered to avoid drying out or collecting dust.
Unfrosted cupcakes can be stored at room temperature in a sealed container for up to 2 days. To prevent sticky tops, line the bottom of the container with a paper towel and place another on top of the cupcakes before sealing.
For longer storage, FREEZE the unfrosted cupcakes in a freezer-safe bag or container for up to 2 months. Let them thaw at room temperature before frosting. The frosting can be stored in the fridge for up to 3 days—bring it to room temperature before piping. REHEAT unfrosted cupcakes slightly in the microwave for 10–12 seconds if you prefer them warm.
Nutrition
Serving: 14serving | Calories: 352kcal | Carbohydrates: 53g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 325mg | Potassium: 267mg | Fiber: 0.4g | Sugar: 43g | Vitamin A: 446IU | Vitamin C: 0.03mg | Calcium: 117mg | Iron: 1mg
