Description
These Gingerbread Cupcakes are moist, warmly spiced, and topped with a luscious cream cheese frosting, perfect for festive occasions or cozy winter treats. Combining classic holiday flavors like molasses, cinnamon, ginger, and nutmeg, these cupcakes deliver a rich and comforting taste in every bite.
Ingredients
Scale
Cupcakes
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1/2 cup (120ml) milk, at room temperature
- 1/2 cup (120ml) unsulphured or dark molasses (do not use blackstrap; preferably Grandma’s brand)
- 1 teaspoon pure vanilla extract
- 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
Frosting
- Cream cheese frosting (store-bought or homemade)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners to prevent sticking and ensure easy removal.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with the packed brown sugar using an electric mixer until the mixture is light and fluffy, about 3-4 minutes. This step is important to incorporate air that will help the cupcakes rise.
- Add Wet Ingredients: Beat in the large room temperature egg until fully combined. Then add the milk, molasses, and pure vanilla extract, mixing well after each addition until the batter is smooth and homogenous.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground allspice until evenly combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing on low speed just until incorporated. Avoid overmixing to keep the cupcakes tender.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Frost the Cupcakes: Once completely cooled, generously frost each cupcake with cream cheese frosting using a piping bag or a knife for an elegant finish.
Notes
- Ensure all wet ingredients are at room temperature to achieve the best texture.
- Do not use blackstrap molasses; opt for unsulphured or dark molasses for a smoother flavor.
- The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra festive flair, sprinkle a pinch of cinnamon or crushed gingerbread cookies on top of the frosting.
- If desired, substitute whole milk with almond milk for a slight variation in flavor.
Keywords: gingerbread cupcakes, holiday cupcakes, spiced cupcakes, molasses cupcakes, cream cheese frosting