Description
These gingerbread cupcakes are soft, moist, and full of warm holiday spices like cinnamon, ginger, and nutmeg. Topped with a luscious cinnamon cream cheese frosting, they make the perfect festive treat for Christmas, holiday parties, or cozy winter evenings.
Ingredients
Scale
For the Cupcakes
- 1 ¾ cups (210g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, melted
- ½ cup (100g) packed dark brown sugar
- ½ cup (120mL) unsulphured molasses
- 1 large egg, room temperature
- ½ cup (118mL) water, room temperature
For the Cinnamon Cream Cheese Frosting
- 6 tablespoons (85g) unsalted butter, room temperature
- 1 cup (226g) cream cheese, room temperature
- 1 cup (120g) confectioners’ sugar, sifted
- 2 teaspoons ground cinnamon
- ½ teaspoon pure vanilla extract
- 1–2 teaspoons milk (as needed for consistency)
- Mini gingerbread men or cookies for garnish
Instructions
- Preheat the oven and prepare the tin: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. Set aside while you prepare the batter.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt until evenly combined.
- Prepare the wet ingredients: In a large mixing bowl, whisk together the melted butter, brown sugar, molasses, and egg until the mixture appears smooth and slightly fluffy.
- Combine the batter: Gradually add one-third of the dry ingredients to the wet mixture, followed by half of the water. Stir gently, then repeat, finishing with the dry ingredients. Mix until just combined, being careful not to overmix, as this can lead to dense cupcakes.
- Fill and bake the cupcakes: Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare the frosting: In a bowl, beat the softened butter and cream cheese together until light and creamy. Add the sifted confectioners’ sugar, cinnamon, and vanilla extract, and continue mixing until smooth. If the frosting is too thick, add 1-2 teaspoons of milk to reach the desired consistency.
- Frost and decorate: Transfer the frosting to a piping bag fitted with a decorative tip and pipe swirls onto the cooled cupcakes. Garnish with mini gingerbread cookies, a dusting of cinnamon, or holiday sprinkles for a festive touch.
Notes
- For best results, use a kitchen scale to measure the flour. Packing the flour too tightly can make the cupcakes dense.
- If the frosting is too soft, refrigerate it for 15 minutes before piping.
- To make mini cupcakes, fill a mini muffin tin halfway with batter and bake for 10 minutes.
- These cupcakes can be frozen unfrosted for up to 2 months. Defrost overnight in the refrigerator before frosting.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 372 kcal
- Sugar: 30g
- Sodium: 217mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg