Gingerbread cupcakes recipe 

This easy recipe makes tasty gingerbread cupcakes with brown sugar cinnamon cream cheese icing. Mini gingerbread cookies make a charming presentation!

– 1 ⅔ cups all-purpose flour spooned & leveled (210 grams) – 1 teaspoon baking powder – ¼ teaspoon baking soda – ¼ teaspoon salt – 2 teaspoons ground ginger – 1 ½ teaspoons ground cinnamon – ¼ teaspoon ground nutmeg – ¼ teaspoon ground clove – ½ cup unsalted butter softened (115 grams)


– ½ cup packed light brown sugar (100 grams) – ½ cup molasses (155 grams) – 1 large egg at room temperature – 1 teaspoon pure vanilla extract – ½ cup buttermilk at room temperature (120 ml)


To make gingerbread cupcakes: Heat the oven to 350°F (180°C). A 12-count muffin pan needs cupcake liners. For 16 cupcakes, line a second muffin tin with 4 liners. 


In a large basin, mix flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Large basins with paddle mixers or hand-held mixers can smooth butter. 


Add brown sugar and beat on medium speed for 3 minutes until light and fluffy. Completely mix in the molasses. Next, add the egg and vanilla extract, scraping the bowl sides as needed.


Alternate adding the dry ingredients and buttermilk, mixing until just mixed. Fill muffin liners halfway with batter. You should get 16 cupcakes.


Cupcakes need 16–20 minutes to bake until a toothpick inserted in the center comes out clean. Cool for a few minutes in the pan after baking. Cool all cupcakes on a wire rack.


In a stand mixer basin with the paddle or whisk attachment or a large bowl with a handheld mixer, beat cream cheese until smooth for brown sugar cream cheese frosting. Butter-blend 30–60 seconds.


Mix in brown sugar, vanilla, and cinnamon until blended. Add the powdered sugar and beat until mixed, scraping basin sides as needed.


Also See: 

Brown butter snickerdoodle recipe