Dessertscakemehometonight4.8
Gingerbread Cupcakes
These gingerbread cupcakes are soft, spiced, and full of warm holiday flavor. Molasses, cinnamon, and ginger give the cake its classic richness, while the smooth cream cheese frosting adds the perfect sweet-tangy balance. They’re festive, comforting, and a beautiful addition to any holiday dessert table.
👥 14 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Gingerbread Cupcakes
2
Preheat the oven to 350℉ (177℃). Line cupcake pans with 14 cupcake liners.
3
In a mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, ginger, cloves, and salt. Set aside.
ground cinnamon2 tspground ginger1 tspmini gingerbread men14
4
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add the egg, sour cream, molasses, and vanilla extract and mix until smooth.
¼ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cuplarge egg (room temperature)1sour cream (room temperature)2 tbspmolasses1 tbspvanilla extract2 tsp
5
Add in half of the flour mixture and mix until mostly combined. Then, pour in the milk and mix. Add the remaining half of the flour mixture and mix until the cupcake batter is well combined and smooth.
6
Portion the cupcake batter into the cupcake liners using a large cookie scoop about ¾ full. Bake the cupcakes for 20 to ⏱️ 22 minutes or until the cupcakes bounce back when gently touched. Cool the cupcakes in the pan for ⏱️ 2 minutes and then transfer to a wire rack to cool completely.
7
Cream Cheese Frosting
cream cheese (room temperature)4 oz
8
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter and cream cheese for about ⏱️ 5 minutes until it is smooth and creamy.
¼ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cupcream cheese (room temperature)4 oz
9
Add in the powdered sugar and mix on low speed until it is fully combined with the butter and cream cheese mixture. Then, add in the vanilla extract and salt and mix well. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well combined.
cream cheese (room temperature)4 ozvanilla extract2 tsp
10
Turn the mixer speed to medium and whip the frosting for 2 to ⏱️ 3 minutes until it is smooth and creamy. Then, mix the frosting on low speed for several minutes to remove any air bubbles.
11
Assembling the Cupcakes
12
Fill a piping bag fitted with an Ateco 869 piping tip with the cream cheese frosting. Pipe two large dollops of cream cheese frosting onto the cupcakes. Decorate the cupcakes with holiday nonpareil sprinkles and mini gingerbread man cookies.
cream cheese (room temperature)4 ozholiday nonpareil sprinkles1 tbsp
Nutrition Facts
calories
431 kcal
fat Content
24 g
serving Size
1 cupcake
fiber Content
0.5 g
sugar Content
43 g
sodium Content
208 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
66 mg
carbohydrate Content
52 g
saturated Fat Content
13 g
unsaturated Fat Content
9 g
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