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Gingerbread Cupcakes

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Delightful gingerbread cupcakes filled with warm spices, topped with creamy frosting, perfect for festive occasions.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
  2. Whisk together the all-purpose flour, baking soda, baking powder, ground ginger, cinnamon, nutmeg, and salt in a mixing bowl.
  3. Beat the softened unsalted butter and brown sugar together until creamy and fluffy, about 3-5 minutes.
  4. Add molasses, eggs, and vanilla extract, mixing until perfectly incorporated.
  5. Introduce the dry ingredients to the wet ingredients, alternately with buttermilk, mixing until just smooth.
  6. Fill the cupcake liners about two-thirds full with batter.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Beat cream cheese and butter for frosting until fluffy and creamy, then gradually add powdered sugar and vanilla extract.
  9. Cool the cupcakes completely before piping the frosting generously on top.
  10. Decorate with sprinkles or a dusting of cinnamon if desired.

Notes

Avoid overmixing the batter and misestimating baking times to ensure cupcakes are light and tender. Store leftovers in an airtight container.

Nutrition

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