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Gingerbread Cupcakes with Cream Cheese Frosting

A close-up of a gingerbread cupcake with a bite taken out, revealing the moist interior and topped with creamy frosting.
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Bake festive, spiced gingerbread cupcakes with a tangy cream cheese frosting, perfect for Christmas parties and holiday gatherings.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup unsulfred molasses
  • 1 cup buttermilk
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk
  • Optional decorations: mini gingerbread men, sprinkles

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, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the molasses.
  5. In a small bowl, whisk together the buttermilk.
  6. Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  9. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
  10. While the cupcakes cool, prepare the frosting. In a large bowl, beat the cream cheese and butter until smooth.
  11. Gradually add the powdered sugar, mixing until combined. Stir in the vanilla extract.
  12. Add the milk, one tablespoon at a time, until the frosting reaches your desired consistency.
  13. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
  14. Decorate with mini gingerbread men or sprinkles as desired.

Notes

  • For best results, ensure all ingredients for the cupcakes and frosting are at room temperature.
  • To transport cupcakes for a party, place them in a sturdy container with a lid. You can also use cupcake carriers.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture.
  • If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

Nutrition

Find it online: https://cutcooktaste.com/gingerbread-cupcakes/