Description
Gingerbread Cupcakes elevate winter comfort with warm spices and rich molasses notes. Creamy cinnamon frosting crowns these delightful treats, inviting sweet memories of holiday cheer and homemade happiness you’ll savor with each tender bite.
Ingredients
Scale
Main Ingredients (Dry):
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 2/3 cup light brown sugar
- 5 cups powdered sugar
Wet Ingredients and Fats:
- 1/2 cup unsalted butter, softened
- 1/2 cup molasses
- 1 large egg
- 2 large egg yolks
- 1/3 cup whole milk
- 2 tablespoons sour cream
- 1 cup unsalted butter, softened
- 16 ounces (454 grams) cream cheese, softened
Seasoning and Flavoring:
- 1/2 teaspoon kosher salt
- 1/4 – 1/2 teaspoon kosher salt
- 1 teaspoon vanilla bean paste
- 1 teaspoon ground cinnamon
Instructions
- Prepare the oven environment at 350°F and arrange cupcake liners in a muffin tin for smooth baking preparation.
- Combine all dry ingredients – flour, spices, salt, leavening agents – in a medium bowl, thoroughly whisking to distribute evenly.
- Use an electric mixer to cream brown sugar and butter until achieving a silky, uniform consistency with no lumps.
- Incorporate molasses into the butter-sugar mixture, then carefully integrate whole egg and additional egg yolks, mixing thoroughly after each addition.
- Gently blend milk, sour cream, and vanilla extract into the wet ingredients, ensuring a smooth, homogeneous texture.
- Delicately fold dry ingredients into wet mixture, stopping immediately once ingredients are just combined to maintain a tender crumb.
- Distribute batter evenly, filling cupcake liners approximately two-thirds full. Bake for 20-22 minutes until a toothpick emerges clean when inserted.
- Allow cupcakes to rest momentarily in the pan, then transfer to a wire rack for complete cooling.
- Whip softened butter and cream cheese until achieving a light, airy consistency using an electric mixer.
- Introduce vanilla bean paste, ground cinnamon, and salt to the butter-cream cheese base. Gradually incorporate powdered sugar, beating until frosting becomes smooth and voluminous.
- Once cupcakes have reached room temperature, generously apply cinnamon cream cheese frosting using a spatula or piping bag for elegant decoration.
Notes
- Prevent Dry Cupcakes by carefully measuring flour and not overmixing the batter, which can develop gluten and create a tough texture.
- Enhance Flavor Depth by using freshly ground spices instead of pre-ground versions, as they provide more intense and vibrant gingerbread notes.
- Accommodate Dietary Restrictions by substituting gluten-free flour blend for all-purpose flour and using dairy-free butter and cream cheese alternatives for vegan or lactose-intolerant individuals.
- Maximize Moisture by storing cupcakes in an airtight container with a slice of bread, which helps maintain softness and prevents them from drying out quickly.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 391 kcal
- Sugar: 36 g
- Sodium: 138 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 67 mg