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Easy, Moist Gingerbread Cupcakes with Cream Cheese Frosting

Close-up of moist gingerbread cupcakes topped with a swirl of white cream cheese frosting.
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Make these easy gingerbread cupcakes for a moist, flavorful winter dessert. They feature warm spices and are topped with a simple cream cheese frosting, perfect for holiday baking.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup molasses
  • 1/2 cup buttermilk
  • For Frosting: 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

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, ginger, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Mix in the molasses.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  7. 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.
  8. To make the frosting, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract. Beat until the frosting is creamy and smooth.
  9. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

Notes

  • For extra flavor, add 1/4 teaspoon of ground nutmeg to the dry ingredients.
  • 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.
  • This recipe makes 12 standard cupcakes.

Nutrition

Find it online: https://cheffinity.com/gingerbread-cupcakes-recipe-moist-easy/