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Easy & Moist Gingerbread Cupcakes with Cream Cheese Frosting

A close-up of one dark, rich gingerbread cupcake topped with a swirl of creamy white frosting.
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Make these easy gingerbread cupcakes for a festive winter treat. They are moist, full of warm spices, and topped with a tangy cream cheese frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 cup molasses
  • 1/2 cup buttermilk
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. Slowly mix in the molasses until combined.
  5. Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Divide the batter evenly among the 12 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. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase the speed to medium-high and beat until fluffy. Add the vanilla extract and mix briefly.
  9. Once the gingerbread cupcakes are completely cool, pipe or spread the cream cheese frosting on top.

Notes

  • For the best flavor, use dark molasses in this recipe.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • You can add a pinch of nutmeg to the spice mix for deeper flavor.

Nutrition

Find it online: https://kingscook.com/gingerbread-cupcakes-easy-moist-recipe/