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Gingerbread Cupcakes

These gingerbread cupcakes are spiced and moist, topped with a tangy cream cheese frosting, perfect for any holiday gathering.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour Use store-brand flour to save money.
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons cinnamon
  • 0.5 teaspoon ground cloves Use fewer if sensitive.
  • 0.5 cups unsalted butter, softened The quality of butter is important.
  • 0.75 cups brown sugar, packed
  • 1 large egg
  • 0.5 cups molasses Blackstrap if you prefer a stronger flavor.
  • 0.5 cups buttermilk Can substitute with milk + 1/2 tsp vinegar.
Frosting Ingredients
  • 8 oz cream cheese
  • 0.25 cups unsalted butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
  2. In a large bowl, cream the softened butter and brown sugar until light and fluffy.
  3. Add the egg and molasses, mixing until combined.
  4. In another bowl, combine the flour, baking soda, salt, ginger, cinnamon, and cloves.
  5. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour.
  6. Spoon the batter into the cupcake liners, filling them two-thirds full.
Baking
  1. Bake the cupcakes for 18 minutes or until a toothpick comes out with a few moist crumbs.
  2. Let them cool completely on a wire rack before frosting.
Frosting
  1. In a medium bowl, beat the cream cheese and butter together until smooth.
  2. Gradually add in the powdered sugar and vanilla extract, mixing until light and fluffy.
  3. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Notes

For gluten-free options, use a 1:1 gluten-free flour blend. Bake up to 2 days ahead and frost on the day of serving. Cupcakes can be frozen unfrosted for best texture.