Description
Enjoy these moist and flavorful gingerbread cupcakes topped with a tangy cream cheese frosting. Perfect for the holidays or any time you crave a warm, spiced treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 1 large egg
- 3/4 cup molasses
- 3/4 cup hot water
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream (optional, for desired consistency)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in egg, then molasses and vanilla.
- Gradually add dry ingredients to wet ingredients, alternating with hot water, beginning and ending with dry ingredients. Mix until just combined.
- Fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool in tin for a few minutes, then transfer to a wire rack to cool completely.
- For the Cream Cheese Frosting: In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until well combined. Stir in vanilla extract. Add milk or cream, 1 tablespoon at a time, until desired consistency is reached.
- Once cupcakes are completely cool, frost with cream cheese frosting.
Notes
- For a richer flavor, use blackstrap molasses.
- Store frosted cupcakes in the refrigerator.
- You can add chopped walnuts or pecans to the batter for extra texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg