Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Moist gingerbread cupcakes made with molasses, warm spices, and butter, topped with smooth cinnamon cream cheese frosting. A festive and cozy treat for the holiday season.
Servings
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 2 tablespoons ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1½ cups unsalted butter 3 sticks, at room temperature
- 1½ cups granulated sugar
- 3 tablespoons unsulphured molasses
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 22 small gingerbread men cookies for garnish (optional)
For the Cinnamon Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
Instructions
Prepare the Oven and Pan:
- Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (175°C). Line a standard muffin pan with baking cup liners.
Combine Dry Ingredients:
- In a large mixing bowl, sift together the flour, ground ginger, cinnamon, cloves, and nutmeg. Set aside.
Cream Butter and Sugar:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and granulated sugar on medium speed until light and fluffy, approximately 3 minutes.
Add Molasses and Eggs:
- Incorporate the molasses into the butter mixture until fully combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add Dry Ingredients:
- Reduce the mixer speed to low. Gradually add the sifted flour and spice mixture, mixing just until combined. Do not overmix.
Portion and Bake:
- Fill each cupcake liner approximately three-quarters full, dividing the batter evenly among the cups. Bake for approximately 28 to 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting:
- In a clean stand mixer bowl fitted with the paddle attachment, beat the softened cream cheese and powdered sugar until smooth and well-combined. Add the ground cinnamon and vanilla extract, then continue beating until light and fluffy.
Frost the Cupcakes:
- Transfer the frosting to a large piping bag fitted with a 1M tip. Pipe a spiral of frosting onto each cooled cupcake, starting at the outer edge and working inward in a circular motion. If desired, top each frosted cupcake with a small gingerbread man cookie.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a certified 1:1 gluten-free baking flour blend that includes xanthan gum. Ensure all additional ingredients, such as baking liners and gingerbread cookies used for garnish, are labeled gluten-free. The texture may vary slightly, but the flavor remains rich and festive.