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Moist Gingerbread Cupcakes with Cream Cheese Frosting

A single, perfectly baked gingerbread cupcake topped with a swirl of thick, creamy white frosting.
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Bake these incredibly moist, perfectly spiced gingerbread cupcakes. They feature deep molasses flavor and are topped with tangy cream cheese frosting, making them an ideal, easy Christmas dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 cup molasses
  • ½ cup buttermilk
  • For Frosting: 8 oz cream cheese, softened
  • For Frosting: ½ cup unsalted butter, softened
  • For Frosting: 3 cups powdered sugar, sifted
  • For Frosting: 1 tsp vanilla extract

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, ginger, cinnamon, cloves, and salt. Set the dry ingredients aside.
  3. In a large bowl, cream the softened butter and brown sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the molasses until just combined.
  5. Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until the batter is smooth. Do not overmix.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. 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.
  8. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high and beat until fluffy. Mix in the vanilla extract.
  9. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

Notes

  • For the best spice flavor, use fresh ground ginger and cinnamon.
  • If you do not have buttermilk, mix ½ cup of regular milk with ½ teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This recipe makes 12 standard-sized cupcakes.

Nutrition

Find it online: https://yummagnet.com/gingerbread-cupcakes-moist-holiday-recipe/