Description
Deliciously spiced gingerbread cupcakes topped with a creamy frosting, perfect for the holiday season.
Ingredients
Scale
- ½ cup unsalted butter (melted)
- ⅔ cup light brown sugar
- 1 cup molasses (not blackstrap)
- 1 large egg
- 2 ¼ cups all purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1 cup warm water
- ½ cup unsalted butter (at room temperature)
- 8 ounce package plain cream cheese (at room temperature)
- 4–6 cups powdered sugar (depending on desired consistency of frosting)
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 tablespoon heavy cream
- Mini gingerbread or gingerbread sprinkles (for decorating)
Instructions
- Preheat oven to 350 degrees F. Line muffin pans with 12-14 cupcake liners.
- In a large bowl, whisk together the butter and brown sugar until smooth and combined.
- Stir in the molasses and egg.
- In a medium bowl, add flour, baking soda, ginger, cinnamon, cloves, allspice, nutmeg, and salt. Whisk to combine.
- Pour the dry ingredients into the wet mixture. Stir until just combined.
- Pour in the warm water. Mix again until just combined.
- Scoop batter evenly into each cupcake liner, filling each cavity until almost full.
- Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 10 minutes and then remove to a wire rack to cool completely before frosting.
- Once cupcakes have cooled, make the frosting: Add butter and cream cheese to the bowl of your stand mixer. Beat for at least 2 minutes.
- Add 4 cups powdered sugar, cinnamon, vanilla, and salt. Whisk again to combine.
- While beating, pour in the heavy cream. Beat until everything is combined, light, and fluffy, about 2 minutes. Add more powdered sugar if you need a stiffer frosting for piping.
- Frost the cupcakes by piping frosting on top. Decorate with mini gingerbread or however you see fit.
Notes
- For a stiffer frosting, adjust the amount of powdered sugar added.
- Ensure all ingredients are at room temperature for best results.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg