Description
Delicious gingerbread cupcakes topped with cream cheese frosting, perfect for the holidays!
Ingredients
Scale
- 1 2/3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup light brown sugar (packed)
- 1/4 cup unsalted butter (softened)
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup unsulphured molasses
- 1/2 cup milk
- Mini gingerbread men (for decoration (optional))
- 8 oz cream cheese (nearly at room temperature)
- 1/2 cup unsalted butter (nearly at room temperature)
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with cupcake liners and lightly spray liners and top of pan with non-stick cooking spray.
- In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment whip brown sugar and butter until pale and fluffy.
- Mix in vegetable oil then blend in eggs one at a time. Mix in molasses.
- Mix in flour mixture in 3 additions alternating with 2 additions of milk between (mix just until combined after each addition).
- Scrape down sides and bottom of bowl and fold batter.
- Divide mixture among 12 paper lined muffin cups filling each 2/3 full.
- Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 19 – 22 minutes.
- Cool in pan several minutes then transfer to a wire rack to cool (after about 10 minutes I recommend letting them continue to cool in an airtight container so they don’t dry).
- Once cool frost with cream cheese frosting. Store in an airtight container in refrigerator then let rest at room temp about 20 minutes before serving.
- For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth.
- Add vanilla and powdered sugar and mix until light and fluffy.
Notes
- Store cooled cupcakes in an airtight container to maintain freshness.
- Let refrigerated cupcakes rest at room temperature for about 20 minutes before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg