Gingerbread Cupcakes
Sweet and spicy cupcakes full of all of your favorite gingerbread flavors and topped with a tangy cream cheese frosting.
Servings: 12 cupcakes
Ingredients
GINGERBREAD CUPCAKES
- 1 and ¼ cups (150g) all purpose flour be sure to measure properly
- ¼ teaspoon salt
- ⅜ teaspoon baking powder
- ⅛ teaspoon baking soda
- 6 Tablespoons (85g) unsalted butter softened to room temperature
- ¾ cup (150g) firmly packed light brown sugar
- 1 and ¼ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ⅛ teaspoon freshly cracked black pepper
- 1 large egg
- ¼ cup (70g) molasses
- ½ cup (120mL) milk any
CREAM CHEESE FROSTING
- 8 ounces (225g) full fat cream cheese softened to room temperature
- ½ cup (113g) unsalted butter softened to room temperature
- 3 and ½ cups (420g) powdered sugar
- ⅛ teaspoon salt
Instructions
GINGERBREAD CUPCAKES
- Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Line a 12-count muffin tin with cupcake liners. Set aside.
- In a large bowl whisk together the flour, salt, baking soda, and baking powder. Set aside.1 and ¼ cups (150g) all purpose flour, ¼ teaspoon salt, ⅜ teaspoon baking powder, ⅛ teaspoon baking soda
- In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, ginger, cinnamon, nutmeg, cloves, allspice, and black pepper together until light and fluffy. Add the egg and allow to incorporate. Add the molasses and beat again on medium speed until everything is incorporated, scraping down the sides and bottom of the bowl with a spatula as needed.6 Tablespoons (85g) unsalted butter, ¾ cup (150g) firmly packed light brown sugar, 1 and ¼ teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon ground allspice, ⅛ teaspoon freshly cracked black pepper, 1 large egg, ¼ cup (70g) molasses
- Add the flour mixture in three additions alternating with the milk, starting and ending with the flour mixture. Mix until smooth.½ cup (120mL) milk
- Spoon batter evenly into the cupcake liners filling ½ to ⅔ of the way full (I like to use an ice cream scoop with a trigger-- one scant scoop full). Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for a few minutes, then transfer to a wire cooling rack to cool completely.
CREAM CHEESE FROSTING
- In a large bowl with a handheld or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy. With the mixer on low, add the powdered sugar, vanilla, and salt.8 ounces (225g) full fat cream cheese, ½ cup (113g) unsalted butter, 3 and ½ cups (420g) powdered sugar, ⅛ teaspoon salt
- Increase mixer speed to medium-high and beat for 2 minutes.
ASSEMBLE THE CUPCAKES
- Frost the cupcakes using a large zip top bag with the corner snipped off or a pastry bag fitted with a Wilton #12 piping tip.
- Store cupcakes covered tightly at room temperature up to 4 days or in the refrigerator up to 6 days.
Notes
Adapted from Gingerbread Layer Cake
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Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1cupcake | Calories: 407kcal | Carbohydrates: 66g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 249mg | Potassium: 217mg | Fiber: 1g | Sugar: 54g | Vitamin A: 459IU | Vitamin C: 0.03mg | Calcium: 123mg | Iron: 1mg
