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Tender Gingerbread Cupcakes with Cream Cheese Frosting

A close-up of a dark, moist gingerbread cupcake topped with a swirl of thick, creamy white frosting.
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Bake moist, warmly spiced gingerbread cupcakes that capture the classic holiday flavor in a handheld treat, perfect for any celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup unsulfured molasses
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk (optional, for thinning)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the molasses and vanilla extract until combined.
  6. Alternate adding the dry ingredients mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the frosting, beat the softened cream cheese and butter together until smooth.
  10. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase speed to medium and beat until smooth.
  11. Mix in the vanilla extract. If the frosting is too thick, add milk one teaspoon at a time until you reach a spreadable consistency.
  12. Once the cupcakes are completely cool, frost them as desired. You can use this recipe as part of your meal planning for holiday baking.

Notes

  • For extra flavor, substitute 1/4 cup of the granulated sugar with 1/4 cup of packed dark brown sugar.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • These spiced holiday cupcakes pair well with a light dusting of nutmeg or a small gingerbread man cookie placed on top of the frosting.

Nutrition

Find it online: https://carlacooking.com/tender-gingerbread-cupcakes/