Gingerbread Cupcakes

By Jennifer

12 Person

55 Minutes

484 Calories

A perfectly fun and festive Gingerbread Cupcake! The tender, fluffy cake is brimming with well-spiced, deep molasses flavor, then it’s finished with a rich, tangy cream cheese frosting. If you want to go all-out finish them off with mini gingerbread men and Christmas sprinkles.

Ingredients

Frosting

1 tsp. vanilla extract
3 cups powdered sugar
1/2 cup unsalted butter, nearly at room temperature
8 oz. cream cheese, nearly at room temperature

Cupcakes

Mini gingerbread men for decoration (optional)
120 ml milk
1/2 cup unsulphured molasses
2 large eggs
60 ml vegetable oil
56 g unsalted butter, softened
116 g light brown sugar
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 1/2 tsp. ground cinnamon
2 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. baking soda
1 2/3 cups all-purpose flour

Method

01

For the cupcakes: Preheat oven to 350 degrees. Line a muffin tin with cupcake liners and lightly spray liners and top of the pan with non-stick cooking spray.
02

In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves, set aside.
03

In the bowl of an electric stand mixer fitted with the paddle attachment whip brown sugar and butter until pale and fluffy. Mix in vegetable oil then blends in eggs one at a time. Mix in molasses.
04

Mix in flour mixture in 3 additions alternating with 2 additions of milk between (mix just until combined after each addition). Scrape down sides and bottom of bowl and fold batter.
05

Divide mixture among 12 paper-lined muffin cups filling each 2/3 full. Bake in preheated oven until a toothpick inserted into center of a cupcake comes out clean, about 19 - 22 minutes.
06

Cool in pan several minutes then transfer to a wire rack to cool (after about 10 minutes I recommend letting them continue to cool in an airtight container so they don't dry). Once cool frost with cream cheese frosting. Store in an airtight container in the refrigerator then let rest at room temp about 20 minutes before serving.
07

For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth. Add vanilla and powdered sugar and mix until light and fluffy*.
08

If frosting is slightly runny simply freeze in 3-minute increments, whipping again with a mixer between increments until desired consistency is reached.

Related Tags

Gingerbread Cupcakes

4.3

( By Jennifer )

01 Information

Grade easy
Serving 12 servings
Calorie 484 Kcal
Prep Time 35 Mins
Cook Time 20 Mins
Total Time 55 Mins

02 Ingredients

Frosting

1 tsp. vanilla extract

3 cups powdered sugar

1/2 cup unsalted butter, nearly at room temperature

8 oz. cream cheese, nearly at room temperature

Cupcakes

Mini gingerbread men for decoration (optional)

120 ml milk

1/2 cup unsulphured molasses

2 large eggs

60 ml vegetable oil

56 g unsalted butter, softened

116 g light brown sugar

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1 1/2 tsp. ground cinnamon

2 tsp. ground ginger

1/2 tsp. salt

1/2 tsp. baking soda

1 2/3 cups all-purpose flour

03 Method

Step 1

For the cupcakes: Preheat oven to 350 degrees. Line a muffin tin with cupcake liners and lightly spray liners and top of the pan with non-stick cooking spray.

Step 2

In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves, set aside.

Step 3

In the bowl of an electric stand mixer fitted with the paddle attachment whip brown sugar and butter until pale and fluffy. Mix in vegetable oil then blends in eggs one at a time. Mix in molasses.

Step 4

Mix in flour mixture in 3 additions alternating with 2 additions of milk between (mix just until combined after each addition). Scrape down sides and bottom of bowl and fold batter.

Step 5

Divide mixture among 12 paper-lined muffin cups filling each 2/3 full. Bake in preheated oven until a toothpick inserted into center of a cupcake comes out clean, about 19 - 22 minutes.

Step 6

Cool in pan several minutes then transfer to a wire rack to cool (after about 10 minutes I recommend letting them continue to cool in an airtight container so they don't dry). Once cool frost with cream cheese frosting. Store in an airtight container in the refrigerator then let rest at room temp about 20 minutes before serving.

Step 7

For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth. Add vanilla and powdered sugar and mix until light and fluffy*.

Step 8

If frosting is slightly runny simply freeze in 3-minute increments, whipping again with a mixer between increments until desired consistency is reached.

04 Author

Jennifer

91 Recipes

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