Whip Up These Perfectly Spiced Gingerbread Cupcakes!
In this recipe, I’ve carefully balanced all the spices to make sure they shine without being overwhelming. These gingerbread cupcakes are not only easy to whip up, but they’ll also make your kitchen smell like pure holiday magic! Let’s dive into the recipe below to bring that holiday joy into your home. Trust me, these cupcakes are going to be your new favorite!
- 1 1/2 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice (optional, for a deeper flavor)
- 1/4 teaspoon salt
- 1/2 cup unsulphured molasses (not blackstrap)
- 1/2 cup packed dark brown sugar
- 1/2 cup unsalted butter (room temperature)
- 2 large eggs (room temperature)
- 1/2 cup whole milk or buttermilk (room temperature)
- 1 teaspoon pure vanilla extract
- 8 ounces full-fat cream cheese (room temperature)
- ½ cups unsalted butter (room temperature)
- 3 1/2 cups powdered sugar (sifted)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon (optional, for extra flavor)
- Pinch of salt
- Preheat and Prepare
Preheat your oven to 350°F (177°C). Line a 12-count muffin tin with cupcake liners. This is key to ensure your cupcakes don’t stick to the pan and come out cleanly.
- Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves, ground nutmeg, allspice and salt. Set this mixture aside for later.
- Combine the Wet Ingredients
In a large mixing bowl, cream together unsalted butter and dark brown sugar. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes. Next, add eggs (one at a time) and vanilla extract. Beat again until everything is fully combined.
- Add the Molasses and Milk
Now, slowly pour in unsulphured molasses and whole milk or buttermilk. Mix on low speed until the mixture is well combined. Don’t worry if it looks a little curdled—this is normal!
- Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl as needed, making sure there are no dry spots.
- Fill and Bake
Spoon the batter into your prepared cupcake liners, filling each one about 2/3 of the way full.
Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean or with a few moist crumbs.
Once baked, allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make the Cream Cheese Frosting
While the cupcakes cool, let’s whip up that tangy frosting. In a large bowl, beat together cream cheese and unsalted butter. Once smooth, gradually add powdered sugar, vanilla extract, ground cinnamon and salt. Beat on medium-high speed until the frosting is smooth, fluffy, and easily spreadable.
- Frost and Serve
Once the cupcakes are completely cooled, it’s time to frost them! Use a piping bag for a decorative swirl or simply spread the frosting with a knife for a more rustic look.
Top with a sprinkle of cinnamon or even a mini gingerbread cookie if you're feeling extra festive!
- Enjoy!
Serve these perfectly spiced gingerbread cupcakes at your next holiday gathering or cozy night in, and enjoy the compliments that are sure to follow!
- Lightly grease your measuring cup before adding molasses to prevent it from sticking and making cleanup easier.
- Feel free to tweak the spice levels to your liking! Add more ginger for extra warmth or tone down the cloves if you prefer a milder flavor.
Have Fun Baking!