Baking

Gingerbread Cupcakes

Hi there!

Today we are kicking off the winter season with gingerbread cupcakes! These cupcakes are flavorful, spicy, and delicious, as well as being a festive and yummy addition to the holidays. The cupcakes themselves are made of a fluffy gingerbread base and then topped with an amazing cinnamon cream cheese frosting. In fact, it’s the same frosting that I made for my pumpkin cupcakes. I hope you enjoy this recipe for the most delicious gingerbread cupcakes!

Ingredients:

  • 2 3/4 cups flour
  • 3 tablespoons ginger
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 10 tablespoons softened unsalted butter
  • 1 cup brown sugar
  • 3 eggs
  • 1 1/4 cups molasses
  • 1 cup boiling hot water

Frosting Ingredients:

  • 8 oz package of cream cheese softened
  • 1/2 cup (1 stick) softened butter
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1 1/2 teaspoons cinnamon

Directions:

  1. Preheat oven to 350°F. Line 2 standard cupcake tins with either 24 paper baking cups or you can spray both pans with a light layer of nonstick cooking spray.
  2. In a small bowl, whisk together the flour, spices, baking soda, and salt.
  3. In the bowl of a standard mixer fitted with a paddle attachment, beat the butter and brown sugar for 2-3 minutes.
  4. Add in the egg and molasses and beat for another minute, scraping down the sides of the bowl periodically.
  5. Alternately, mix in the flour mixture and hot water on low speed just until combined.
  6. Pour the batter into the cupcake pan filling each hole about 2/3 full.
  7. Bake for 16-18 minutes or until a toothpick entered into the center of a cupcake comes out clean.
  8. While the cupcakes cool completely, make the frosting by simply beating the cream cheese and butter in the bowl of a standard mixer fitted with a paddle attachment for 1 minute.
  9. Add in the powdered sugar, vanilla, and cinnamon and beat starting on slow and then increasing to high speed for a total of 5 minutes. (the more you beat the frosting, the fluffier it will get)
  10.  Frost the cooled cupcakes using either a butter knife or a piping bag. (I fitted my piping bag with a large circle tip)
  11. I also topped the cupcakes with edible mini gingerbread men that I found at Walmart.

If you love gingerbread, you will love these cupcakes as well! They almost remind me of the seasonal gingerbread you can buy from Starbucks around this time of year. Lastly, I hope everyone is having an amazing start to the Christmas season!

Happy Baking!

 

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