Description
Deliciously spiced Gingerbread Cupcakes topped with cream cheese frosting, perfect for the festive season.
Ingredients
Scale
- 1â…” cups (234g) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground ginger
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup (116g) packed light brown sugar
- ¼ cup (56g) unsalted butter, softened
- ¼ cup (60ml) vegetable oil
- 2 large eggs
- ½ cup (120ml) unsulphured molasses
- ½ cup (120ml) milk
- 8 oz (225g) cream cheese, nearly at room temperature
- ½ cup (114g) unsalted butter, nearly at room temperature
- 3 cups (370g) powdered sugar
- 1 tsp vanilla extract
- Mini gingerbread men or festive sprinkles (for decoration)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners and spray lightly with non-stick spray.
- Whisk together dry ingredients: flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- In a stand mixer, beat brown sugar and softened butter until fluffy, about 2-3 minutes.
- Add vegetable oil and mix well. Incorporate eggs one at a time, followed by molasses.
- Gradually mix in the flour mixture, alternating with milk, starting and ending with the dry ingredients. Combine until just mixed.
- Scrape down bowl and fold batter gently.
- Divide batter into cupcake liners, filling each about â…” full.
- Bake for 19-22 minutes or until a toothpick comes out clean.
- Cool in the pan for 5-10 minutes, then transfer to a wire rack.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until fluffy.
- Frost cooled cupcakes and decorate with mini gingerbread men or sprinkles.
Notes
For extra flavor, add a teaspoon of orange zest to the batter. Store cupcakes in an airtight container for up to 3 days, or freeze unfrosted cupcakes for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg