Description
Warm and spiced gingerbread cupcakes topped with creamy, tangy frosting, perfect for festive occasions.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup molasses
- 1 package (8 oz) cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- In another bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Then, mix in the molasses.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into cupcake liners, filling each about 2/3 full.
- Bake for 20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting.
- To prepare the frosting, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Pipe or spread frosting onto cooled cupcakes.
Notes
For best results, use fresh spices and room temperature ingredients. Allow cupcakes to cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American