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Gingerbread Cupcakes with Cream Cheese Frosting

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Indulgent gingerbread cupcakes topped with a rich cream cheese frosting, perfect for holiday gatherings.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 2 large eggs
  • 3/4 cup molasses
  • 3/4 cup buttermilk
  • 1 cup cream cheese, softened
  • 1/2 cup butter, softened (for frosting)
  • 3–4 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt in a medium bowl. Set aside.
  3. Cream the softened butter and brown sugar until light and fluffy, about 3-4 minutes.
  4. Incorporate the eggs one at a time, then stir in the molasses and buttermilk until fully combined.
  5. Combine the dry ingredients with the wet mixture until just mixed.
  6. Fill each cupcake liner about 2/3 full and bake for 18-20 minutes.
  7. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the frosting by beating the cream cheese and butter until smooth, then mix in the powdered sugar and vanilla extract.
  9. Frost the cooled cupcakes generously with the cream cheese frosting.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, ingredients should be at room temperature.

Nutrition

Find it online: https://www.nailzspa.com/gingerbread-cupcakes-cream-cheese-frosting/

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