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Delicious gingerbread cupcakes topped with creamy frosting and festive decorations

Gingerbread Cupcakes

Delightfully spiced cupcakes that evoke the warmth of family gatherings during the holidays.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour Can substitute gluten-free all-purpose flour if desired.
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger Use fresh spices for better flavor.
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 large eggs Can substitute flax eggs or applesauce for a vegan option.
  • 0.75 cups molasses
  • 1 teaspoon vanilla extract
For the Cream Cheese Frosting
  • 8 ounces cream cheese, softened Can substitute with non-dairy cream cheese.
  • 0.5 cups unsalted butter, softened Use non-dairy butter for a dairy-free version.
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • a pinch of salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes.
  4. Add in the eggs, one at a time, mixing well after each addition. Stir in the molasses and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; some lumps are fine!
  6. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting
  1. While the cupcakes cool, prepare the frosting by beating together cream cheese and butter until smooth.
  2. Gradually add powdered sugar, mixing until creamy, then stir in vanilla extract and a pinch of salt.
  3. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Notes

Keep uneaten cupcakes in an airtight container in the refrigerator for up to 5 days. For mini cupcakes, reduce baking time to around 12-15 minutes.