Description
Scrumptious gingerbread cupcakes offer a delightful taste of holiday warmth with rich spices and sweet frosting. Festive bakers can easily create these classic treats that bring comfort and joy to winter gatherings.
Ingredients
Scale
- 1 ½ cups (360 ml) all-purpose flour
- 2 large eggs
- ½ cup (120 ml) unsalted butter, softened
- ½ cup (120 ml) brown sugar, packed
- ⅓ cup (80 ml) molasses
- ¼ cup (60 ml) granulated sugar
- ½ cup (120 ml) buttermilk (or milk with 1 tsp vinegar)
- 8 oz (226 g) cream cheese, softened
- ¼ cup (60 ml) unsalted butter, softened
- 2 cups (480 ml) powdered sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
Instructions
- Prep Workspace: Preheat oven to 350F (175C) and line a 12-cup muffin tin with cupcake liners.
- Dry Ingredient Fusion: Whisk flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl until thoroughly combined.
- Creaming Base: Utilize an electric mixer to cream butter and brown sugar until light, fluffy, and well-integrated.
- Wet Ingredient Incorporation: Add eggs one at a time, then mix in molasses, ensuring complete blending and smooth consistency.
- Batter Formation: Fold dry ingredients into wet mixture, alternating with milk, stirring gently to maintain a velvety texture without overmixing.
- Baking Process: Fill muffin cups two-thirds full with batter, then bake for 18-22 minutes until a toothpick inserted comes out clean.
- Cooling Stage: Rest cupcakes in tin for 5 minutes, then transfer to a wire rack for complete cooling.
- Frosting Preparation: Whip cream cheese and butter in a large bowl until achieving a silky, uniform consistency.
- Frosting Refinement: Gradually add powdered sugar, beating thoroughly between additions to create a smooth, spreadable mixture.
- Flavor Enhancement: Fold in cinnamon, vanilla extract, and a pinch of salt, blending until light and airy.
- Final Assembly: Once cupcakes are completely cool, generously frost using a piping bag or offset spatula.
- Presentation: Optional garnish with a delicate sprinkle of ground cinnamon or festive gingerbread decorations.
Notes
- Prevent Overmixing: Mix batter gently to avoid tough, dense cupcakes; stop stirring once ingredients are just combined.
- Temperature Control: Ensure butter and eggs are at room temperature for smoother mixing and better texture.
- Moisture Preservation: Don’t overbake; check doneness with a toothpick to maintain soft, tender cupcake crumb.
- Dietary Adaptation: Substitute gluten-free flour and dairy-free alternatives for individuals with dietary restrictions, maintaining the classic gingerbread flavor profile.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg