Gingerbread Cupcakes
These gingerbread cupcakes are soft cupcakes topped with cream cheese frosting. They are great to make for the holidays.
Servings: 12 cupcakes
Calories: 385kcal
Ingredients
Gingerbread Cupcakes
- 1 2/3 cup All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ground ginger
- 1 1/2 tsp Ground cinnamon
- 1/4 tsp Ground cloves
- 1/4 tsp Ground nutmeg
- 6 TBSP Unsalted butter room temperature
- 2 TBSP Oil canola or vegetable
- 3/4 cup Brown sugar packed
- 1 tsp Pure vanilla extract
- 1/4 cup Molasses not blackstrap. I used Grandma's
- 1 Large egg room temperature
- 1/2 cup Buttermilk room temperature
Cream Cheese Frosting
- 3/4 cup Unsalted butter room temperature
- 8 oz Cream cheese room temperature
- 4 cups Powdered sugar sifted
- 1 tsp Pure vanilla extract.
Instructions
Gingerbread Cupcakes
- Preheat the oven to 350℉. Line a 12 cup cupcake pan with cupcake liners. Set aside.
- In a medium bowl, sift the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.1 2/3 cup All-purpose flour, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt, 2 tsp Ground ginger, 1 1/2 tsp Ground cinnamon, 1/4 tsp Ground cloves, 1/4 tsp Ground nutmeg
- Using a mixer in a large mixing bowl, beat the butter, oil, and brown sugar on high speed for 2 minutes. It will become pale and fluffy.6 TBSP Unsalted butter, 2 TBSP Oil, 3/4 cup Brown sugar
- Add the vanilla, molasses, and egg. Mix on medium speed until well combined. Add the dry ingredients and buttermilk. Mix on low speed until just combined. Take off the mixer and scrape the bowl using a baking rubber spatula.1 tsp Pure vanilla extract, 1/4 cup Molasses, 1 Large egg, 1/2 cup Buttermilk
- Use a large cookie scoop to scoop the batter into the muffin liners. Fill it 2/3rds full. Don't fill it any higher, otherwise it have too big of a top.
- Bake for 18-21 minutes. Bake until a toothpick inserted comes out clean.
- Let the cupcakes sit on the hot pan for 10 minutes before transferring to a cooling rack. Cool completely before decorating.
Cream Cheese Frosting
- In a large bowl, sift the powdered sugar. Set aside.4 cups Powdered sugar
- Using a mixer in a large mixing bowl, beat the butter on high speed for 2 minutes. Scrape the bowl and add in the cream cheese. Beat on high for 1 minute. Scrape the bowl, if any butter or cream cheese chunks remain beat again until smooth.3/4 cup Unsalted butter, 8 oz Cream cheese
- Add in half of the powdered sugar and mix on low speed. Add in the rest of the powdered sugar and mix on low until combined. Add the vanilla and mix on high speed until creamy.1 tsp Pure vanilla extract.
- I used a large french star tip to pipe the frosting on top of the cupcakes.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 385kcal | Carbohydrates: 76g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 239mg | Potassium: 190mg | Fiber: 1g | Sugar: 20g | Vitamin A: 801IU | Vitamin C: 0.01mg | Calcium: 76mg | Iron: 1mg