Easy Gingerbread Cupcakes
Satisfy your sweet tooth with a batch of these homemade Gingerbread Cupcakes topped with simple spiced cream cheese frosting. These delightful treats are full of warming spices giving you a burst of seasonal flavor in every bite. Bake up a batch and spread some warmth and cheer this holiday season.
Servings: 12
Calories: 388kcal
Ingredients
- 1 ½ cups all-purpose flour -
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ginger
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- ½ cup butter, softened or 1 stick
- ½ cup brown sugar
- 1 large egg
- ⅓ cup molasses
- ½ cup milk
Decoration
- festive colored sprinkles or candies
Icing
- 2 cups powdered or icing sugar May need to add ¼ cup more at the end if you want thicker icing
- 4 oz cream cheese, softened or ½ brick
- ½ cup butter, softened or 1 stick
- 2 tablespoons molasses *can add 1 - 2 teaspoons more for heavier flavor
Instructions
- Mix flour, baking powder, baking soda, ginger, allspice, nutmeg, and cinnamon together in a small bowl. Set aside.
- In a large bowl, with an electric mixer beat butter and brown sugar.
- Add in egg, molasses, and milk and beat again to fully combine.
- Now add in half your dry ingredient mixture Beat together and add in the rest. Beat again until fluffy and smooth.
- Spoon or pipe into a lined muffin tin.
- bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Let fully cool before frosting.
Icing
- To make frosting, beat all ingredients together on high speed until smooth and fluffy. Be careful to add the powdered sugar slowly so it doesn't go everywhere.
- If you want a bolder flavor, you can add a little more molasses (1 - 2 teaspoons is enough).
- *If your icing isn’t as thick as you would like it, add in more powdered sugar ¼ cup at a time.
- Pipe icing onto cooled cupcakes, and top with your favorite sprinkle or candy.
Video
Notes
- Preheat Your Oven. This ensures even cooking of your cupcakes.
- Do Not Over-Mix. You may may end up with dense and chewy cupcakes. Mix your dry ingredients together in a separate bowl to ensure that your spices and baking powder are evenly distributed. Then add this to your wet ingredients.
- Evenly Distribute the Batter. Fill up the cups around two-thirds to three-quarters full will help you achieve consistent, evenly-sized cupcakes with a nice dome shape on top.
- Don't Over Bake. Check for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs attached, your cupcakes are ready.
- Cool the Cupcakes Before Frosting. This prevents the frosting from melting and ensures a professional-looking finish.
- Frost with a Piping Tip. While it's not necessary it can help you create professional-looking swirls or patterns on your cupcakes that will impress your family and friends. For a more festive appearance, opt for a star-shaped or leaf-shaped piping tip.
- Room Temperature Ingredients. The butter and cream cheese should be at room temperature for easier mixing.
Nutrition
Calories: 388kcal | Carbohydrates: 52g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 250mg | Potassium: 255mg | Fiber: 1g | Sugar: 39g | Vitamin A: 640IU | Vitamin C: 0.05mg | Calcium: 87mg | Iron: 2mg