Ingredients
Gingerbread Cupcakes
- ½ cup (115 grams) unsalted butter, softened
- ½ cup (100 grams) brown sugar
- 1 large egg
- ½ cup (140 grams) molasses
- ½ cup (120 ml) milk
- 1 teaspoon vanilla extract
- 1.5 cups (180 grams) all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
Cinnamon Cream Cheese Frosting
- ½ cup (115 grams) unsalted butter, softened
- 8 ounces (225 grams) cream cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3–4 cups (350-450 grams) powdered sugar
Instructions
Gingerbread Cupcakes
- Preheat oven to 350°F (180°C) and line a muffin tin with 12 liners.
- In a large bowl, beat together the butter and brown sugar with an electric mixer until smooth.
- Beat in the egg until combined.
- Add the molasses, milk and vanilla extract and continue beating until incorporated.
- In a separate bowl combine the flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt.
- Gradually add the dry mixture to the wet mixture and beat until well combined.
- Distribute the mixture evenly among the 12 muffin liners and bake for 18-20 minutes or until an inserted toothpick comes out mostly clean. Allow to cool completely before frosting.
Cinnamon Cream Cheese Frosting
- Using an electric mixer, beat the cream cheese and butter until smooth.
- Add the vanilla extract and cinnamon and continue beating.
- Add the powdered sugar one cup (120 g) at a time and continue beating until smooth. Continue adding powdered sugar until you reach your desired level of thickness and sweetness. I used 3.5 cups (400 g) of powdered sugar for this batch.
- Use a knife to spread frosting onto the cupcakes or a piping bag to decorate.