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Gingerbread Cupcakes with Cream Cheese Frosting

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Delicious gingerbread cupcakes topped with rich cream cheese frosting, perfect for holiday celebrations.

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, beginning and ending with the dry ingredients.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  9. Beat the cream cheese and butter together in a large bowl until smooth. Gradually add the powdered sugar and beat until fluffy.
  10. Frost the cooled cupcakes and optionally dust with ground cinnamon.

Notes

These cupcakes can be stored in an airtight container in the fridge for up to 3 days. Un-frosted cupcakes can be frozen for up to 2 months.

Nutrition

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

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