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Moist Gingerbread Cupcakes with Tangy Cream Cheese Frosting

Three rich brown gingerbread cupcakes topped with thick swirls of white cream cheese frosting.
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Bake soft, fluffy gingerbread cupcakes bursting with warm holiday spices and top them with a rich, tangy cream cheese frosting. This easy recipe delivers classic Christmas flavor for your winter baking.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon 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
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 to 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the molasses and vanilla extract until just combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix the batter.
  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 in a large bowl until smooth.
  9. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and salt. Beat until the frosting is smooth and creamy. Add more powdered sugar if you prefer a stiffer frosting.
  10. Once the cupcakes are completely cool, pipe or spread the tangy cream cheese frosting onto each cupcake. Serve these festive cupcake recipes immediately or store them covered at room temperature for up to two days.

Notes

  • For extra moisture, you can substitute sour cream for the buttermilk in the batter.
  • If you want a deeper molasses flavor, use dark molasses instead of light.
  • Decorate the tops with a sprinkle of cinnamon or a small piece of candied ginger for a holiday look.

Nutrition

Find it online: https://cookingbycarla.com/gingerbread-cupcakes-recipe/