Spicy Gingerbread Cupcakes
Deliciously spiced cupcakes featuring the warm flavors of ginger, cinnamon, and molasses, topped with a creamy cream cheese frosting for a perfect festive treat.
Ingredients
Cupcake ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cups unsalted butter, softened
- 1 cups brown sugar
- 2 large eggs
- 0.5 cups molasses
- 0.5 cups buttermilk
- 1 teaspoon vanilla extract
Frosting ingredients
- 1 cups cream cheese, softened
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 0.25 cups heavy cream (for frosting)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt.
- In a large bowl, cream the softened butter and brown sugar together until fluffy.
- Add the eggs, molasses, buttermilk, and vanilla to the butter-sugar mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spoon the batter into the cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting
- In a medium bowl, beat the cream cheese until smooth.
- Gradually add powdered sugar, vanilla, and heavy cream, mixing until creamy.
- Frost cooled cupcakes generously.
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Notes
These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days or refrigerated for a week. Unfrosted cupcakes can be frozen for up to 3 months.