Gingerbread Cupcakes with Cream Cheese Frosting Recipe
Nothing says the holidays quite like the warm, spiced flavor of gingerbread paired with the rich, tangy taste of cream cheese frosting. These gingerbread cupcakes are perfect for holiday gatherings, cozy nights by the fire, or as an indulgent treat for yourself. Let’s dive into this foolproof recipe that will wow your taste buds!
Ingredients for Gingerbread Cupcakes
Here’s what you’ll need for the cupcakes:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1/2 cup buttermilk (or substitute with milk and a splash of vinegar)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions for Making the Cupcakes
# Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
# Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Pro Tip: Use freshly ground spices if possible for a more vibrant and aromatic flavor.
# Step 3: Cream the Butter and Sugars
In a large bowl, use a hand or stand mixer to cream together butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
# Step 4: Add Wet Ingredients
Beat in the egg until fully combined. Mix in the molasses and buttermilk on low speed until just combined.
# Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until no streaks of flour remain. Be careful not to overmix, as this can make your cupcakes dense.
# Step 6: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Pro Tip: Rotate the pan halfway through baking to ensure even cooking.
# Step 7: Cool Completely
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Instructions for Cream Cheese Frosting
# Step 1: Beat the Cream Cheese and Butter
In a large bowl, beat the cream cheese and butter together until smooth and creamy.
# Step 2: Add the Remaining Ingredients
Gradually mix in the powdered sugar, 1 cup at a time, until fully incorporated. Add the vanilla extract and salt, beating until light and fluffy.
Pro Tip: If the frosting is too soft, refrigerate for 10-15 minutes to firm it up before piping.
Assembling Your Gingerbread Cupcakes
- Once the cupcakes are fully cooled, use a piping bag with your favorite tip to swirl the frosting on top.
- Garnish with a sprinkle of cinnamon, crystallized ginger, or even a mini gingerbread cookie for extra flair.
Pro Tip: Store the cupcakes in an airtight container in the refrigerator for up to 3 days, but bring them to room temperature before serving for the best flavor.
Final Thoughts
These gingerbread cupcakes with cream cheese frosting are a delightful combination of warm spices and creamy sweetness, making them the perfect dessert for any festive occasion. Whether you’re hosting a party or just enjoying a quiet holiday moment, these cupcakes are sure to impress.
