Gingerbread Cupcakes with Cream Cheese Frosting
Deliciously spiced gingerbread cupcakes topped with creamy cream cheese frosting, perfect for holiday gatherings.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour Can substitute with gluten-free blend.
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.75 cups brown sugar
- 0.5 cups molasses Can use maple syrup for an alternative.
- 0.5 cups vegetable oil
- 2 large eggs large eggs Can replace with flaxseed meal for a vegan option.
- 1 teaspoon vanilla extract
For the Frosting
- 1 cup cream cheese, softened Can use vegan cream cheese for a dairy-free option.
- 2 cups powdered sugar
- 1 teaspoon vanilla extract For frosting.
- 1 tablespoon milk Optional, for thinning frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Gather all ingredients to simplify the cooking process.
Cooking the Cupcakes
- In a medium-sized bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt.
- In a large bowl, combine brown sugar, molasses, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Divide the batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, until a toothpick comes out clean.
- Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Making the Frosting
- In a bowl, beat cream cheese until smooth, then gradually add powdered sugar and vanilla extract, mixing until fluffy.
- If the frosting is too thick, add milk to achieve desired consistency.
Assembly
- Once cupcakes are cool, generously frost each one with cream cheese frosting.
- Decorate as desired or serve as is.
Notes
Store in an airtight container in the refrigerator for up to five days. Freeze un-frosted cupcakes for longer storage.