Gingerbread Cupcakes
Enjoy these moist and spiced gingerbread cupcakes topped with creamy frosting, perfect for cozy occasions and holiday gatherings.
Ingredients
Cupcake Ingredients
- 1 3/4 cups all-purpose flour For structure and fluffiness.
- 1 tsp baking powder To make your cupcakes rise perfectly.
- 1/4 tsp baking soda Aiding in that fluffy texture.
- 2 1/4 tsp ground ginger Gives that signature gingerbread spice.
- 2 tsp ground cinnamon Adds warmth and sweetness.
- 1/2 tsp ground nutmeg A nutty touch that complements the spices.
- 1/4 tsp ground allspice Enhances the flavor profile.
- 1/8 tsp ground cloves Adds depth and richness.
- 1/2 tsp salt Elevates all the flavors.
- 3/4 cup unsalted butter, melted Creates a rich, moist cupcake.
- 1 cup packed light brown sugar For sweetness and a hint of caramel.
- 1 tsp vanilla extract A classic for a balanced flavor.
- 1 large egg Binds everything together.
- 1 large egg white Adds lightness to the batter.
- 1/4 cup sour cream Keeps the cupcakes moist and creamy.
- 1/2 cup molasses Deep sweetness and color.
- 1/2 cup milk For a tender crumb.
Frosting Ingredients
- 8 oz cream cheese, room temperature For the frosting.
- 1/2 cup unsalted butter, room temperature Makes the frosting creamy.
- 4 cups powdered sugar Sweetness for that ideal frosting.
- 1 tsp vanilla extract For frosting flavor.
- 2-3 tbsp caramel sauce (optional) Drizzle for a decadent touch.
- Gingerbread cookies (optional) For decoration and that extra touch.
Instructions
Phase 1 – Prep
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a mixing bowl, sift together flour, baking powder, baking soda, and spices.
- In another bowl, cream together melted butter, brown sugar, and vanilla.
- Add the egg and egg white to the butter mixture, mixing well.
- In a separate bowl, combine sour cream, molasses, and milk, then stir into the butter mixture.
Phase 2 – Cook/Assemble
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake in the oven for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool for a few minutes before transferring them to a wire rack.
Phase 3 – Serve
- While the cupcakes cool, beat together cream cheese, butter, powdered sugar, and vanilla for the frosting.
- Once the cupcakes are completely cool, generously frost them with your cream cheese frosting.
- If using, drizzle with caramel sauce and top with crumbled gingerbread cookies.
- Gather your friends and enjoy these delightful treats!
Notes
Make sure your butter and eggs are at room temperature for a smoother batter. Store leftovers in an airtight container for up to 4 days or freeze unfrosted cupcakes for up to 3 months.