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Moist Gingerbread Cupcakes with Cream Cheese Frosting

A close-up of one perfectly frosted gingerbread cupcake with creamy white frosting, resting on a striped cloth.
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Bake simple, moist gingerbread cupcakes flavored with molasses and warm spices, topped with tangy cream cheese frosting. This recipe is perfect for holiday gatherings.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup unsulfured molasses
  • 1/2 cup buttermilk
  • 8 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
  3. In a large bowl, beat the softened butter and both sugars together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the molasses.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Fill the cupcake liners about two-thirds full with batter.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the frosting, beat the softened cream cheese and butter together until smooth.
  9. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the vanilla extract. Beat on medium speed until the frosting is light and fluffy.
  10. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

Notes

  • For the best flavor, use unsulfured molasses.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • You can prepare the cupcake batter one day ahead, cover it, and refrigerate it. Bring it to room temperature before baking.
  • Decorate with a light dusting of cinnamon or small candied ginger pieces.

Nutrition

Find it online: https://tastetaught.com/gingerbread-cupcakes-with-cream-cheese-frosting/