Description

Tender, cozy Gingerbread Cupcakes with Cream Cheese Frosting made with molasses and warm spices, topped with tangy, silky frosting for the ultimate holiday dessert.

Ingredients

1 3/4 cups (220g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine sea salt

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup (113g) unsalted butter, softened

1/4 cup neutral oil (canola or vegetable)

3/4 cup packed dark brown sugar

1/4 cup granulated sugar

2 large eggs, room temperature

1/2 cup unsulphured molasses

2 teaspoons pure vanilla extract

3/4 cup buttermilk, room temperature

1/4 cup hot water or hot coffee

8 ounces (226g) cream cheese, cold

1/2 cup (113g) unsalted butter, slightly softened

3 to 3 1/2 cups powdered sugar, sifted

1 teaspoon pure vanilla extract (for frosting)

Pinch fine sea salt (for frosting)

1–2 tablespoons heavy cream, as needed

Optional: sparkling sugar, mini gingerbread cookies, or ground cinnamon for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners.

2. Whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves in a medium bowl.

3. In a large bowl, beat softened butter, oil, brown sugar, and granulated sugar on medium speed for 2 minutes until light and fluffy.

4. Beat in eggs one at a time, scraping bowl as needed. Mix in molasses and vanilla until smooth.

5. Add dry ingredients in two additions, alternating with buttermilk, mixing just until combined. Stir in hot water/coffee; the batter will be slightly thin.

6. Divide batter evenly among liners, filling each about 2/3 full.

7. Bake 18–20 minutes or until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a rack to cool completely.

8. For the frosting: Beat cream cheese and butter on medium-high until smooth and creamy, 2–3 minutes. Gradually add powdered sugar, then vanilla and salt. Add 1–2 tbsp cream as needed until fluffy and spreadable.

9. Pipe or spread frosting onto cooled cupcakes. Garnish with sparkling sugar, a dusting of cinnamon, or mini gingerbread cookies.

Notes

Use unsulphured molasses (not blackstrap) for balanced flavor. Weigh flour for best texture. If frosting is soft, chill briefly, then beat again. For mini cupcakes, bake 11–13 minutes.