Gingerbread Cupcakes Recipe
User Reviews
5
Gingerbread Cupcakes Recipe
Description
Gingerbread Cupcakes Recipe blends classic gingerbread spices—ginger, cinnamon, nutmeg, cloves—with molasses and brown sugar to give each cupcake its distinctive warm and spicy character. The use of sour cream and softened butter ensures a tender, moist crumb, while baking soda and powder provide the right lift and texture. The batter is prepared by mixing dry spices and flour separately, then combining with wet ingredients such as molasses, eggs, and milk before baking in lined muffin tins.
The cupcakes bake to a tender, moist texture with a generous spice aroma. The accompanying cream cheese frosting features butter, full-fat cream cheese, cinnamon, and powdered sugar, yielding a creamy, slightly tangy topping that balances the spices of the cupcakes well. The cinnamon in the frosting reinforces the warm flavor profile.
These cupcakes are well suited for holiday dessert tables or anytime a spiced treat is desired. They can be served at room temperature for best flavor and texture. The recipe makes around a dozen cupcakes, convenient for sharing or individual servings.
Leftover frosted cupcakes should be refrigerated and consumed within 2-3 days. Unfrosted cupcakes can be refrigerated or frozen for longer storage. Freezing unfrosted cupcakes involves quick freezing and wrapping individually. It is recommended not to freeze cupcakes after frosting for best texture.
Ingredients
Cupcakes
- 2 cups all-purpose flour
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp cloves ground
- 2/3 cup packed light brown sugar
- 1/2 cup butter softened to room temperature, unsalted
- 1/2 cup molasses unsulphured is preferred
- 1 large egg
- 2 large egg yolk
- 1/3 cup milk whole
- 2 Tbsp sour cream full fat works best
- 1 1/2 tsp vanilla extract
Cream cheese frosting
- 1 cup butter softened to room temperature, unsalted
- 16 oz cream cheese softened to room temperature (full fat bricks are recommended, not the spreadable kind)
- 1 tsp vanilla bean paste
- 1 tsp ground cinnamon
- 1/4 - 1/2 tsp kosher salt
- 5 cups powdered sugar whisked to remove lumps
Instructions
Make the cupcakes
- Preheat oven to 350°F. Line muffin tins with cupcake liners or spray with nonstick cooking spray. Set aside.
- To a medium mixing bowl, add flour, ginger, cinnamon, salt, nutmeg, baking soda, baking powder, and cloves. Whisk and set aside.
- To a large mixing bowl, add brown sugar and butter and whisk until smooth and creamy.
- Add molasses and whisk until combined. Add egg and egg yolks and whisk to combine.
- Add milk, sour cream, and vanilla extract and whisk again, until combined.
- Add dry ingredients from step 2 to the wet batter and whisk until just combined and no flour streaks remain.
- Scoop the batter into the prepared muffin tins, filling them about 2/3 - 3/4 of the way up.
- Bake in preheated oven for 20-22 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs, or clean.
- Let cupcakes cool in the muffin tins for a few minutes, then remove the cupcakes to a cooling rack to finish cooling.
Make the frosting
- Add butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl with a hand mixer) and beat until creamy.
- Add vanilla, cinnamon and salt and beat until combined.
- Add in powdered sugar, a little at a time, mixing on a lower speed to prevent the sugar from flying out of the mixer.
- Increase the mixer speed to medium, and beat for another 2 minutes or until the frosting is smooth and fluffy.
Frost the cupcakes
- Transfer frosting to piping bag fitted with a closed star tip (or desired tip), and once the cupcakes are completely cooled, pipe swirls of frosting onto cupcakes.
Notes
- Store frosted cupcakes in an airtight container in the refrigerator for up to 2-3 days.
- Unfrosted cupcakes can be refrigerated for 3 days or kept at room temperature for 3-4 days.
- Freeze unfrosted cupcakes by flash freezing on a baking sheet, wrapping individually, and storing in an airtight container for up to 3 months.
- Thaw frozen unfrosted cupcakes overnight in the refrigerator before frosting.
- Do not freeze cupcakes after frosting to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 719 kcal
% Daily Value*
| Calories | 719kcal | 36% |
| Carbohydrates | 91g | 30% |
| Protein | 6g | 12% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 151mg | 50% |
| Sodium | 435mg | 18% |
| Potassium | 350mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 73g | 146% |
| Vitamin A | 1305IU | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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