Gingerbread Cupcakes

Name: Gingerbread Cupcakes
Cook time: 2 h 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups + 2 tbsp (205g) all-purpose flour, spooned and leveled; 1/2 tsp baking soda; 1/2 tsp baking powder; 2 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp salt; 1/3 cup (125g) unsulfured molasses; 1/2 cup (120ml) buttermilk*; 1/2 cup (100g) packed dark brown sugar; 1/2 cup (110g) unsalted butter, room temp; 2 large eggs; 1 tsp vanilla extract; Cream together the cream cheese and butter with an electric mixer. Make sure they’re both room temperature so you get a smooth frosting.; Mix in the powdered sugar, one cup at a time, until fully combined.; Mix in the vanilla and salt.; Fill your piping bag fitted with a large French tip and decorate your cupcakes in a swirl motion. Top with your cooled and set gingerbread cookies.; Keep them in the fridge if you need to store them for more than a couple hours and eat at room temperature. Enjoy!

15 steps

Cook:2h 15min

These adorable gingerbread cupcakes are the perfect Holiday dessert recipe! They're full of flavor and topped with a delicious cinnamon cream cheese frosting.

Updated at: Thu, 17 Aug 2023 02:29:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories222.7 kcal (11%)

Total Fat8.8 g (13%)

Carbs32.1 g (12%)

Sugars18.5 g (21%)

Protein3.3 g (7%)

Sodium156.4 mg (8%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Gingerbread Cupcakes

205gall-purpose flour

spooned and leveled

½ tspbaking soda

½ tspbaking powder

2 tspground ginger

1 tspground cinnamon

½ tspground nutmeg

¼ tspground cloves

¼ tspsalt

⅓ cupunsulfured molasses

½ cupbuttermilk

½ cupdark brown sugar

packed

½ cupunsalted butter

room temp

2eggs

large

1 tspvanilla extract

Instructions

Gingerbread Cupcakes

Step 1

Preheat your oven to 350F and line a cupcake tin with 12 cupcake liners.

Step 2

In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and spices) and set aside.

Step 3

In a measuring glass, mix together the buttermilk and molasses. Set aside.

Step 4

With an electric mixer using the paddle attachment, cream together the butter and brown sugar until light and fluffy.

Step 5

Mix in the eggs, one at a time, and then the vanilla.

Step 6

Alternatively mix in half of the dry ingredients, then the entire milk/molasses mixture, then the rest of the dry ingredients.

Step 7

Evenly distribute your batter among the 12 cups, filling them 3/4 of the way. Bake for 15-18 minutes or until a toothpick comes out with a few moist crumbs.

Step 8

Let the cupcakes cool completely before frosting.

Step 9

While the cupcakes cool, check on the cookie dough. If it’s firm to the dough, it’s ready. If it’s still too soft it will need to continue to chill.

Step 10

When ready, stamp our your cookies and place on a baking sheet lined with parchment paper. Bake at 350F for 8-10 minutes, or until they’re evenly darkened.