Gingerbread Cupcakes Spiced Delight (Print Version)
Moist gingerbread cupcakes infused with warm spices and topped with smooth vanilla frosting for festive treats.
# Recipe Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 tsp ground ginger
03 - 1 tsp ground cinnamon
04 - 1/4 tsp ground cloves
05 - 1/4 tsp ground nutmeg
06 - 1/2 tsp baking soda
07 - 1/4 tsp baking powder
08 - 1/4 tsp salt
→ Wet Ingredients
09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup packed brown sugar
11 - 1/2 cup unsulphured molasses
12 - 1 large egg, room temperature
13 - 1 tsp vanilla extract
14 - 1/2 cup milk
→ Frosting
15 - 4 oz cream cheese, softened
16 - 1/4 cup unsalted butter, softened
17 - 2 cups powdered sugar, sifted
18 - 1 tsp vanilla extract
19 - 1–2 tbsp milk, as needed
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt until evenly mixed.
03 - In a large bowl, beat softened butter and brown sugar until light and fluffy, approximately 2 minutes.
04 - Add molasses, egg, and vanilla extract to the butter mixture, beating until fully combined.
05 - Add half of the dry ingredients to the wet mixture, then pour in the milk. Beat gently before folding in the remaining dry ingredients until just combined to avoid overmixing.
06 - Divide batter evenly among liners, filling each about two-thirds full.
07 - Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy. Adjust consistency with milk as needed for spreading.
10 - Once completely cooled, frost cupcakes generously. Decorate optionally with sprinkles or a dusting of cinnamon.
# Expert Advice:
01 -
- They come together faster than you expect and fill your kitchen with the kind of smell that makes people wander in asking what's baking.
- The spice blend is bold but not overwhelming, and the frosting adds just enough sweetness without stealing the show.
02 -
- Don't overbake them or they'll dry out fast. Check at 18 minutes and trust the toothpick test.
- Make sure the cream cheese and butter for the frosting are truly soft, or you'll battle lumps that refuse to smooth out.
03 -
- If your batter looks a little thick, don't panic. It should be thicker than regular cupcake batter because of the molasses.
- Freeze unfrosted cupcakes for up to a month, then frost them fresh when you're ready to serve. They thaw quickly and taste like you just baked them.