Description
Warm, aromatic, and spiced to perfection, Gingerbread Cupcakes encapsulate the essence of the holiday season with tender morsels created from ginger, cinnamon, and molasses.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup molasses
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and salt in a mixing bowl.
- Beat the butter and brown sugar until light and fluffy, then stir in molasses, eggs, and vanilla until smooth.
- Gradually add the dry mixture and buttermilk to the buttery combination, mixing carefully until just combined.
- Divide the batter into the muffin tins, filling each about two-thirds full, and bake for 18-20 minutes.
- Allow the cupcakes to cool completely in the tin before transferring to a wire rack.
- Beat the cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract to create the frosting.
- Decorate the cooled cupcakes with the cream cheese frosting using a piping bag or spatula.
Notes
Ensure all ingredients are at room temperature for better incorporation. Avoid overmixing to keep the cupcakes light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg