Name: Gingerbread Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 tsp ground ginger; 1 tsp ground cinnamon; ¼ tsp ground cloves; ¼ tsp ground nutmeg; ½ cup unsalted butter, softened; ½ cup brown sugar; ¼ cup molasses; 2 large eggs; ½ cup whole milk; 8 oz (225 g) cream cheese, softened; ½ cup unsalted butter, softened; 3 cups powdered sugar; 1 tsp vanilla extract

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These Gingerbread Cupcakes are a delightful treat that bring the warm, spicy flavors of gingerbread into a soft, moist cupcake form. Perfect for the holiday season, they are packed with ginger, cinnamon, and cloves, topped with a creamy frosting, and make an excellent dessert for family gatherings or holiday parties.

Why You’ll Love This Recipe

Warm Spices: A perfect blend of ginger, cinnamon, and cloves that give these cupcakes a cozy, festive flavor.
Moist and Soft: Light, fluffy cupcakes with a wonderful texture.
Holiday Favorite: Ideal for Christmas or any winter celebration.
Easy to Make: Simple ingredients and an easy-to-follow process make this a great recipe for bakers of all skill levels.

Ingredients

For the Gingerbread Cupcakes

All-purpose flour: Forms the base of the cupcake batter.
Baking soda: Helps the cupcakes rise.
Ground ginger: Provides the signature warm, spicy flavor.
Ground cinnamon: Adds sweetness and depth to the flavor.
Ground cloves: Offers a fragrant and slightly spicy kick.
Salt: Enhances the flavors of the spices and balances sweetness.
Butter: Gives the cupcakes a rich, tender crumb.
Brown sugar: Adds moisture and a deep molasses flavor.
Eggs: Provides structure and stability to the cupcakes.
Molasses: A key ingredient for the classic gingerbread flavor.
Milk: Keeps the cupcakes moist and light.
Vanilla extract: Enhances the other flavors in the batter.

For the Frosting

Cream cheese: The base of the frosting for a smooth, tangy flavor.
Powdered sugar: Sweetens and thickens the frosting.
Vanilla extract: Adds flavor to the frosting.
Butter: Gives the frosting a rich, creamy texture.

Instructions

Step 1: Prepare the Cupcakes

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
In a medium bowl, whisk together flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
In a separate large bowl, cream together butter and brown sugar until light and fluffy.
Add eggs, one at a time, mixing well after each addition. Stir in molasses and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the 12 cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Frosting

In a large bowl, beat together cream cheese and butter until smooth and creamy.
Gradually add powdered sugar and beat until fluffy.
Stir in vanilla extract.
Once the cupcakes have cooled completely, pipe or spread the frosting onto each cupcake.

Step 3: Serve

Serve the gingerbread cupcakes on a festive platter and enjoy with friends and family!

Nutrition Facts

Servings: 12
Calories per serving: 250
Total Fat: 13g
Saturated Fat: 8g
Trans Fat: 0g
Cholesterol: 40mg
Sodium: 120mg
Carbohydrates: 33g
Fiber: 1g
Sugar: 20g
Protein: 2g

FAQ

Q1: Can I use a different type of sugar for this recipe?
A1: You can use white granulated sugar, but brown sugar gives a deeper flavor and moisture that works best for gingerbread cupcakes.

Q2: Can I make these cupcakes ahead of time?
A2: Yes! You can bake and frost the cupcakes a day or two in advance. Just store them in an airtight container at room temperature.

Q3: Can I make the frosting dairy-free?
A3: You can substitute the cream cheese and butter with dairy-free versions for a dairy-free frosting.

Q4: Can I freeze the gingerbread cupcakes?
A4: Yes, you can freeze the unfrosted cupcakes for up to 3 months. Allow them to cool completely before freezing. Frost them once they have thawed.

Q5: Can I add extra spices?
A5: Absolutely! You can add a pinch of nutmeg or allspice to the batter for an extra layer of flavor.

Q6: What can I use if I don’t have cupcake liners?
A6: You can grease the muffin tin well or use parchment paper squares as makeshift liners.

Q7: Can I use this recipe for a cake instead of cupcakes?
A7: Yes, you can use this recipe to make a gingerbread cake. Just adjust the baking time to 30-35 minutes for a 9-inch round cake pan.

Q8: How can I decorate the cupcakes?
A8: You can decorate with sprinkles, chopped pecans, or even a drizzle of caramel or chocolate for added sweetness.

Q9: Can I use fresh ginger instead of ground ginger?
A9: Fresh ginger can be used, but it has a different texture and flavor profile. Use about a tablespoon of finely grated fresh ginger to replace the ground ginger.

Q10: Can I use store-bought frosting?
A10: Yes, store-bought frosting can be used in place of homemade cream cheese frosting if you are short on time.

These Gingerbread Cupcakes are the perfect holiday treat, with their spicy flavor and creamy frosting. Enjoy them with a cup of hot cocoa or your favorite holiday beverage!