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Gingerbread Cupcakes with Cream Cheese Frosting

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Delightful gingerbread cupcakes topped with creamy frosting, perfect for holiday festivities.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, softened
  • ½ cup dark brown sugar, packed
  • 1 large egg
  • ½ cup molasses (not blackstrap)
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 2 ½ to 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon, for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk together the flour, baking soda, salt, ground ginger, cinnamon, and cloves in a medium bowl. Set aside.
  3. Beat the softened butter and dark brown sugar in a large mixing bowl until light and fluffy, about 2 to 3 minutes.
  4. Add the egg and mix until fully incorporated. Pour in the molasses and continue mixing until smooth.
  5. Alternate adding the dry ingredients and milk to the wet mixture in three additions, mixing gently until just combined. Stir in the vanilla extract.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes or until a toothpick comes out clean.
  7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to wire rack to cool completely before frosting.
  8. Beat the cream cheese and butter until smooth. Gradually add powdered sugar, mixing until fluffy.
  9. Frost the cooled cupcakes and optionally dust with ground cinnamon or decorate with small gingerbread cookies.

Notes

Store leftover cupcakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze un-frosted cupcakes for up to 2 months.

Nutrition

Find it online: https://tashirecipez.com/gingerbread-cupcakes-cream-cheese-frosting-2/

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