Description
Festive gingerbread cupcakes bring winter holiday warmth to your kitchen with classic spices and rich molasses. Delicate crumbs melt in your mouth, inviting pure comfort and joy that connects generations through sweet seasonal memories.
Ingredients
Scale
Flour and Spices:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup molasses
- 2 large eggs
- 1/2 cup whole milk
Instructions
- Prepare workspace by positioning oven rack in center and heating to 350F. Arrange cupcake liners inside muffin tin.
- Combine all dry ingredients in medium mixing bowl, whisking thoroughly to distribute spices and leavening agents evenly.
- Using electric mixer, cream butter and brown sugar until texture becomes airy and pale, approximately 3-4 minutes.
- Incorporate molasses into butter mixture, then add eggs individually, ensuring complete integration after each addition.
- Gradually fold dry ingredient mixture into wet ingredients, alternating with milk. Mix until batter appears smooth and uniform.
- Carefully distribute batter among prepared cupcake liners, filling each approximately 2/3 full.
- Bake for 18-20 minutes, rotating pan halfway through cooking time. Test doneness by inserting toothpick into center – it should emerge clean.
- Remove cupcakes from oven and allow to cool completely on wire rack, approximately 45 minutes.
- Prepare frosting by blending cream cheese and butter until completely smooth and free of lumps.
- Slowly incorporate powdered sugar and vanilla, mixing until frosting reaches light, fluffy consistency.
- Once cupcakes are room temperature, generously spread or pipe frosting onto each cupcake surface.
Notes
- Swap out regular flour for gluten-free flour blend to make these cupcakes celiac-friendly without compromising texture.
- Add a tablespoon of fresh grated ginger for an extra zingy, warming flavor that intensifies the traditional gingerbread profile.
- Reduce sugar content by using half brown sugar and half coconut sugar for a more complex, less sweet taste with lower glycemic impact.
- Try dairy-free alternatives like coconut cream cheese and plant-based butter to create a vegan version of these festive cupcakes.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 221 kcal
- Sugar: 16 g
- Sodium: 162 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg