The Best Gingerbread Cupcakes with Cream Cheese Frosting
Gingerbread Cupcakes
Gingerbread Cupcakes always usher in a wave of comforting nostalgia, don’t they? For me, the scent of ginger and molasses instantly transports me back to my grandmother’s kitchen, filled with the magical aroma of her homemade gingerbread every Christmas. It was that cherished memory, combined with a particularly epic baking ‘fail’ a few years ago – my gingerbread cookies turned out more like dense, unyielding hockey pucks! – that ignited my mission to create a truly fool-proof gingerbread treat.
I decided to channel my Gingerbread Cupcakes passion into something guaranteed to deliver that cozy holiday spirit without any of the stress: these perfectly moist and wonderfully spiced Gingerbread Cupcakes. They capture all the warmth and joy of the season, and if you love simple, comforting bakes that don’t require an engineering degree, you’ll also adore our one-bowl blueberry muffins – proof that delicious doesn’t have to mean difficult!
My family’s not-so-secret weapon? A generous, tangy swirl of cream cheese frosting that balances the warmth of the spices just beautifully, elevating these Cupcakes from simply good to absolutely unforgettable. If you’re a fan of the classic pairing of sweet and tangy, you might also be tempted by these delightful banana cream cheese cupcakes! So, gather your ingredients and let’s bake some new, delicious memories together with these amazing Gingerbread Cupcakes with Cream Cheese Frosting.
Gingerbread Cupcakes with Cream Cheese Frosting
Course: DessertsCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalWarm, spiced gingerbread cupcakes topped with a luscious, tangy cream cheese frosting. The perfect cozy treat for holidays and winter gatherings!
Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsulphured molasses
½ cup buttermilk
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3-4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
Directions
- For the Cupcakes:
- 1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
- 3. In a large bowl, cream together softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
- 4. Beat in the eggs one at a time, then stir in the vanilla extract.
- 5. Add the molasses and mix until just combined.
- 6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- 7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- 8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- 9. Let cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- For the Cream Cheese Frosting:
- 10. In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
- 11. Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition.
- 12. Stir in the vanilla extract and a pinch of salt. Beat until the frosting is light and fluffy.
- 13. Once cupcakes are completely cool, pipe or spread the cream cheese frosting onto each. Garnish with a sprinkle of cinnamon or a small gingerbread cookie, if desired.
Notes
- The Molasses Secret: For the best gingerbread flavor, always opt for unsulphured molasses. It has a richer, less bitter taste than sulphured molasses and really makes these cupcakes sing. Don’t skimp on it!
- Buttermilk Boost: If you don’t have buttermilk on hand, don’t worry! You can easily make your own by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5 minutes until it curdles slightly before using. It helps keep the cupcakes super moist.
- Frosting Finesse: Make sure your cream cheese and butter are truly softened for the frosting – this prevents lumps and ensures a silky-smooth texture. If the frosting seems too soft, pop it in the fridge for 15-20 minutes to firm up before piping.
