Gingerbread Cupcakes with Cream Cheese Frosting
User Reviews
5.0
18 reviews
Excellent
Gingerbread Cupcakes with Cream Cheese Frosting
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A perfectly fun and festive gingerbread cupcake! Tender, fluffy cake is brimming with well spiced, deep molasses flavor, then it's finished with a rich, tangy cream cheese frosting. If you want to go all out finish them off with mini gingerbread men and Christmas sprinkles.
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Ingredients
Cupcakes
- 1 2/3 cups (234g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup (116g) packed light brown sugar
- 1/4 cup (56g) unsalted butter, softened
- 1/4 cup (60ml) vegetable oil
- 2 large eggs
- 1/2 cup (120ml) unsulphured molasses
- 1/2 cup (120ml) milk
- Mini gingerbread men for decoration (optional)
Frosting
- 8 oz (225g) cream cheese, nearly at room temperature
- 1/2 cup (114g) unsalted butter, nearly at room temperature
- 3 cups (370g) powdered sugar
- 1 tsp vanilla extract
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Instructions
- For the cupcakes: Preheat oven to 350 degrees. Line a muffin tin with cupcake liners and lightly spray liners and top of pan with non-stick cooking spray.
- In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment whip brown sugar and butter until pale and fluffy.
- Mix in vegetable oil then blend in eggs one at a time. Mix in molasses.
- Mix in flour mixture in 3 additions alternating with 2 additions of milk between (mix just until combined after each addition).
- Scrape down sides and bottom of bowl and fold batter.
- Divide mixture among 12 paper lined muffin cups filling each 2/3 full.
- Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 19 - 22 minutes.
- Cool in pan several minutes then transfer to a wire rack to cool (after about 10 minutes I recommend letting them continue to cool in an airtight container so they don't dry).
- Once cool frost with cream cheese frosting. Store in an airtight container in refrigerator then let rest at room temp about 20 minutes before serving.
- For the frosting:
- In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth.
- Add vanilla and powdered sugar and mix until light and fluffy*.
Notes
- *If frosting is slightly runny simply freeze in 3 minute increments, whipping again with mixer between increments until desired consistency is reached.
- Recipe inspired by King Arthur Flour
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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