Gingerbread Cupcakes with Cream Cheese Frosting
User Reviews
5
Gingerbread Cupcakes with Cream Cheese Frosting
Description
The cupcake batter mixes all-purpose flour with common gingerbread spices including ground ginger, cinnamon, nutmeg, and cloves. Brown sugar, softened butter, and molasses provide deep sweetness and moisture. Eggs and vegetable oil add richness while milk balances the batter’s texture. The batter is combined by alternating dry ingredients with milk in stages to ensure even mixing and tender crumb.
Baked in lined muffin tins at 350°F, the cupcakes bake until a toothpick comes out clean, resulting in moist, tender spiced cakes with characteristic gingerbread flavors. Cooling before frosting prevents melting and maintains the cupcakes’ shape.
The cream cheese frosting is a classic combination of room temperature cream cheese and butter whipped with powdered sugar and vanilla extract to a smooth, creamy consistency. This frosting adds a sweet tang that contrasts well with the spiced cupcake and can be piped or spread simply. Optional decorations like mini gingerbread men cookies provide festive presentation.
If the frosting is too soft, freezing it briefly and whipping helps firm the texture. This recipe is inspired by King Arthur Flour guidelines, ensuring reliable results.
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 cloves ground
- 1/2 cup (116g) light brown sugar packed
- 1/4 cup (56g) unsalted butter softened
- 1/4 cup (60ml) vegetable oil
- 2 egg large
- 1/2 cup (120ml) unsulphured molasses
- 1/2 cup (120ml) milk
- gingerbread men cookies optional, mini; for decoration
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
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 the cream cheese frosting is too soft for spreading or piping, chill it in the freezer in short 3-minute increments, whipping between each, until it firms up.
- Use room temperature cream cheese and butter for smooth, well-blended frosting.
- Molasses and ground spices are key to the characteristic gingerbread flavor profile.
- Decorate cupcakes with mini gingerbread men cookies for a festive touch if desired.
User Reviews
Overall Rating
5
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