Description
Indulge in the festive spirit with these delightful Gingerbread Cupcakes topped with velvety cream cheese frosting. Each cupcake is a warm embrace of spices—cinnamon, nutmeg, and ginger—perfect for cozy gatherings or holiday celebrations. Easy to make and irresistibly delicious, they will impress your friends and family while filling your kitchen with incredible aromas.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup unsulfured molasses
- 1 tsp vanilla extract
- 8 oz cream cheese, full-fat and softened
- 2 cups powdered sugar, sifted
- 2 tbsp milk or cream (adjust for consistency)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together flour, baking powder, ginger, cinnamon, and salt in a bowl.
- In a separate bowl, beat the butter and sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing in molasses until smooth.
- Gradually mix dry ingredients into the wet mixture alternately with milk until just combined.
- Fill each liner two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- While cooling, whip cream cheese until smooth; gradually add powdered sugar and vanilla until creamy. Adjust milk for desired consistency.
- Frost cooled cupcakes and enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg