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Moist Gingerbread Cupcakes with Tangy Cream Cheese Frosting

A close-up of a rich, dark gingerbread cupcakes topped with a tall swirl of white cream cheese frosting.
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Bake soft, fluffy gingerbread cupcakes full of warm holiday spices. This easy recipe pairs the rich molasses flavor with a simple, tangy cream cheese frosting, making it perfect for Christmas parties or winter gatherings.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup unsulfured molasses
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the molasses and vanilla extract until combined.
  6. Alternate adding the dry ingredients mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined; do not overmix.
  7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  8. 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.
  9. To make the frosting, beat the softened cream cheese and butter together until smooth.
  10. Gradually add the powdered sugar, mixing until fully incorporated.
  11. Beat in the vanilla extract and ground cinnamon until the frosting is light and creamy.
  12. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake. Decorate with festive sprinkles if desired.

Notes

  • You can prepare the cupcake batter up to one day ahead. Cover and chill it. Add 1-2 extra minutes to the baking time if baking directly from the refrigerator.
  • For a richer flavor, substitute 1/4 cup of the granulated sugar with an equal amount of dark brown sugar.
  • 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.

Nutrition

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