Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
These spicy, delicious Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting are just the treat for holiday parties, bake sales, and more!
Course Dessert
Cuisine American
Keyword Christmas, cupcakes
Prep Time 25 minutesminutes
Cook Time 18 minutesminutes
Cooling Time 1 hourhour
Total Time 43 minutesminutes
Servings 24cupcakes
Calories 430kcal
Author Jillian - a Food, Folks and Fun original!
Ingredients
FOR THE GINGERBREAD CUPCAKES:
2 ¾cupall-purpose flour
3Tablespoonsground ginger(I told you they’re nice and spicy!)
2teaspoonsbaking soda
1 ½teaspoonsground cinnamon
½teaspoonground nutmeg
½teaspoonground cloves
¼teaspoonsalt
10Tablespoonsunsalted butterat room temperature
1cuppacked dark brown sugar
3large eggsat room temperature
1 ¼cupsmolasses
1cuphot waterheated to 100 degrees F
FOR THE CINNAMON CREAM CHEESE FROSTING:
8Tablespoonsunsalted butterat room temperature
12ouncescream cheeseat room temperature
8cupspowdered sugarsifted
4teaspoonsground cinnamon
1teaspoonpure vanilla extract
Instructions
FOR THE GINGERBREAD CUPCAKES:
Move the oven rack to the middle position and preheat oven to 350 degrees F. Line 2 muffin tins with 24 cupcake liners; set aside.
In a large bowl sift together the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and dark sugar on high speed until lightened in color and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating slowly after each addition. Pour in the molasses and mix on low speed until just combined.
Add the dry ingredients to the bowl and mix on low speed until completely combined. With the mixer still on low speed, slowly pour in the water until combined.
Use a 4-tablespoon scoop to scoop the batter into the prepared muffin tins.
Bake the 2 cupcake trays on the same rack for 16-18 minutes, rotating the pans halfway through baking. Move the pans to a wire rack to cool completely before icing.
FOR THE CINNAMON CREAM CHEESE FROSTING:
In the bowls of a stand mixer fitted with a paddle attachment beat the butter and cream cheese on medium speed until well combined, about 2 minutes.
Turn the mixer off and add the powdered sugar, cinnamon, and vanilla to the bowl and pulse on the lowest speed until the powdered sugar is absorbed into the butter and cream cheese.
Increase the mixer speed to medium-high and beat for 1 minute.
Transfer the frosting to a piping bag fitted with a large round piping tip.
Frost the cupcakes and garnish with festive sprinkles. Serve.