Gingerbread Cupcakes
These soft gingerbread cupcakes are bursting with holiday spice and topped with creamy brown sugar cinnamon frosting. Festive, flavorful, and freezer-friendly!
Equipment
- - Mixer
- - Cupcake pans
- - Piping bag or spatula
Ingredients
- **Cupcakes**
- - 1 ⅔ cups all-purpose flour
- - 1 tsp baking powder
- - ¼ tsp baking soda
- - ¼ tsp salt
- - 2 tsp ground ginger
- - 1 ½ tsp ground cinnamon
- - ¼ tsp nutmeg
- - ¼ tsp ground cloves
- - ½ cup unsalted butter softened
- - ½ cup light brown sugar
- - ½ cup molasses
- - 1 large egg
- - 1 tsp vanilla extract
- - ½ cup buttermilk room temp
- **Frosting**
- - 8 oz cream cheese softened
- - ½ cup butter softened
- - ⅓ cup light brown sugar
- - 1 tsp vanilla extract
- - ½ tsp cinnamon
- - 3 cups powdered sugar
- **Optional toppings**
- - Cinnamon sugar
- - Mini gingerbread cookies
Instructions
- Preheat oven to 350°F and line 16 cupcake cups with liners.
- Whisk dry ingredients and spices in a bowl.
- Beat butter, then add brown sugar until fluffy.
- Mix in molasses, egg, and vanilla.
- Add dry ingredients alternately with buttermilk.
- Fill liners halfway.
- Bake 16–20 mins or until a toothpick comes out clean.
- Cool completely on a wire rack.
- Beat cream cheese and butter for frosting. Add sugars, vanilla, cinnamon. Beat until fluffy.
- Frost cupcakes. Garnish with cinnamon sugar and mini cookies if desired.
Notes
- Use brick cream cheese, not spreadable
- Chill frosting slightly if too soft to pipe
- Freeze cupcakes (frosted or unfrosted) for up to 3 months
- Chill frosting slightly if too soft to pipe
- Freeze cupcakes (frosted or unfrosted) for up to 3 months