Description
These soft gingerbread cupcakes are the perfect holiday treat, featuring a rich blend of spices and molasses, topped with a creamy spiced cream cheese frosting.
Ingredients
Scale
- 3 cups all-purpose flour, leveled
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 cup unsulfured molasses
- 1 tsp baking soda, dissolved in 1/4 cup boiling water
- 12 oz cream cheese, softened (for frosting)
- 6 tbsp butter, softened (for frosting)
- 1 1/2 tsp vanilla extract (for frosting)
- 3/4 tsp ground cinnamon (for frosting)
- 1/4 tsp ground nutmeg (for frosting)
- 5–6 cups confectioner’s sugar, sifted (for frosting)
- 1/2 batch of gingerbread cookies or 30-32 store-bought gingerbread cookies, cut and decorated (for toppers)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the flour, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl.
- Cream together the butter and sugar in a separate bowl until fluffy, then add eggs, buttermilk, and molasses, mixing until combined.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Dissolve the baking soda in 1/4 cup of boiling water, then stir it into the batter.
- Fill the cupcake liners about 2/3 full with batter.
- Bake the cupcakes for 15-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
- For the frosting: Beat the softened cream cheese, butter, vanilla extract, cinnamon, and nutmeg until smooth.
- Add the sifted confectioner’s sugar, one cup at a time, until the frosting is thick enough to pipe. If it’s too thick, add milk to adjust the consistency.
- Pipe the frosting onto the cooled cupcakes and top with mini gingerbread men and a dusting of cinnamon (optional).
Notes
- These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Feel free to adjust the spices according to your taste.
- You can use store-bought frosting for a quicker preparation.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Soft Gingerbread Cupcakes, Holiday Treat, Gingerbread, Cupcakes, Dessert