These Gingerbread Cupcakes are the perfect holiday treat, filled with warm spices and rich molasses flavor. Topped with creamy, tangy cream cheese frosting, they’re sure to bring the holiday spirit to any gathering!
Ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ cup molasses
- ½ cup butter, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Directions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, ground ginger, cinnamon, and baking soda. Set aside.
Step 3: Cream the Butter and Sugar
In a large bowl, cream together the softened butter, sugar, and molasses until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the buttermilk until fully combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
Step 5: Bake the Cupcakes
Spoon the batter into the cupcake liners, filling each one about ¾ full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
Step 6: Make the Cream Cheese Frosting
In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
Step 7: Frost the Cupcakes
Once the cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag or a spatula.
Serving and Storage Tips:
- Serving: These cupcakes are best served at room temperature, making them perfect for holiday gatherings, dessert tables, or cozy nights in.
- Storage: Store the frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best texture.
- Freezing: You can freeze the unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator and frost before serving.
Helpful Notes:
- Spices: You can adjust the spices according to your taste. Add a pinch of cloves or nutmeg for extra warmth.
- Buttermilk Substitute: If you don’t have buttermilk, you can make your own by mixing ½ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Tips from Well-Known Chefs:
- Ina Garten: “For richer flavor, use unsulphured molasses, which has a more complex, deep taste compared to regular molasses.”
- Martha Stewart: “To ensure your cupcakes rise evenly, make sure your eggs and buttermilk are at room temperature before mixing.”
Frequently Asked Questions:
- Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. Try using half whole wheat and half all-purpose flour for a balanced texture. - Can I make mini cupcakes instead?
Yes, simply adjust the baking time to about 12-15 minutes. Keep an eye on them, as mini cupcakes bake faster. - What if I don’t have molasses?
You can substitute molasses with an equal amount of honey or dark corn syrup, though the flavor will be slightly different. - Can I add mix-ins like raisins or nuts?
Absolutely! Chopped walnuts, pecans, or even raisins can add texture and flavor to the cupcakes.
These Gingerbread Cupcakes with Cream Cheese Frosting are a must-make for the holiday season. Enjoy the cozy, spiced flavors and creamy frosting in every bite. Perfect for parties, family gatherings, or a festive treat just for you!
