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Easy Moist Gingerbread Cupcakes with Cream Cheese Frosting

Close-up of three moist gingerbread cupcakes topped with swirls of creamy white frosting.
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Bake soft, fluffy gingerbread cupcakes featuring warm spices and top them with tangy cream cheese frosting for a perfect winter dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup unsulfured molasses
  • 1/2 cup buttermilk
  • 8 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (for frosting)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
  3. In a large bowl, beat the softened butter and both sugars with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the molasses.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the frosting, beat the softened cream cheese and butter together until smooth.
  9. Gradually add the powdered sugar and vanilla extract. Beat until the frosting is creamy. Add the extra cinnamon and mix until incorporated.
  10. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each one.

Notes

  • For extra moisture, you can substitute sour cream for the buttermilk, using the same measurement.
  • If you prefer a stronger spice flavor, increase the ground ginger by 1/4 teaspoon.
  • Chill the cream cheese and butter for 10 minutes before making the frosting if your kitchen is warm.

Nutrition

Find it online: https://recipesfleet.com/gingerbread-cupcakes-recipe-easy-moist/