Description
Warm, spiced gingerbread cupcakes topped with creamy cinnamon cream cheese frosting. Perfect for cozy gatherings and holiday treats.
Ingredients
- All-purpose flour: 1¾ cups
- Baking soda: 1 teaspoon
- Salt: ½ teaspoon
- Ground ginger: 2 teaspoons
- Ground cinnamon: 1½ teaspoons
- Ground cloves: ¼ teaspoon
- Unsalted butter: ½ cup (softened)
- Brown sugar: ½ cup
- Molasses: ½ cup
- Egg: 1 large
- Buttermilk: ¾ cup
- Hot water: 2 tablespoons
- Cream cheese: 8 oz (softened)
- Unsalted butter (for frosting): ¼ cup (softened)
- Powdered sugar: 2 cups
- Ground cinnamon (for frosting): ½ teaspoon
- Vanilla extract: 1 teaspoon
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a bowl, whisk flour, baking soda, salt, and spices.
- In another bowl, cream butter and brown sugar until fluffy. Beat in molasses and egg.
- Alternate adding dry ingredients and buttermilk into the butter mixture. Stir in hot water until smooth.
- Fill cupcake liners two-thirds full and bake 18–20 minutes. Cool completely.
- For frosting, beat cream cheese and butter until smooth. Mix in powdered sugar, cinnamon, and vanilla.
- Frost cooled cupcakes and sprinkle with cinnamon or garnish as desired.
Notes
- Cool cupcakes completely before frosting to prevent melting.
- Store frosted cupcakes in the fridge and bring to room temperature before serving.
- Freeze unfrosted cupcakes up to 2 months for easy make-ahead treats.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: gingerbread cupcakes, cinnamon cream cheese frosting, holiday dessert, cozy baking, Christmas treats