Name: Gingerbread Cupcakes
Prep time: 15 min
Cook time: PT-489082H50M18S
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup packed brown sugar; 1 large egg; 1/2 cup milk; 1/2 cup molasses; 1 tsp vanilla extract; 1 and 1/3 cups all-purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground nutmeg; 1/4 tsp ground allspice; Cream cheese frosting for topping

If you’re looking for a delicious treat that screams holiday season, look no further than these gingerbread cupcakes! With warm spices and a creamy frosting, these cupcakes are easy to make and perfect for any occasion.

Why You’ll Love This Recipe?

The rich flavors of ginger, cinnamon, and nutmeg will transport you to a cozy winter wonderland.
These cupcakes come together quickly, making them a great option for last-minute gatherings.
The cream cheese frosting adds a decadent touch that will have everyone coming back for more.

Ingredient Notes:

Unsalted butter: Provides richness and moisture to the cupcakes.
Brown sugar: Adds a deep, caramel flavor to the batter.
Egg and milk: Help bind the ingredients together and create a tender crumb.
Molasses: Gives the cupcakes their signature gingerbread flavor.
Vanilla extract: Enhances the overall taste of the cupcakes.
All-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice: Combine to create the perfect spice blend for gingerbread.
Cream cheese frosting: Tops off the cupcakes with a creamy and tangy finish.

Step-by-Step Instructions:

Preheat your oven and line a muffin tin with cupcake liners.
Cream together the butter and brown sugar until light and fluffy.
Add in the egg, milk, molasses, and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the dry ingredients.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Divide the batter evenly among the cupcake liners and bake until a toothpick inserted comes out clean.
Let the cupcakes cool before frosting with cream cheese frosting.

Helpful Tips:

For an extra kick, add a pinch of black pepper to the batter.
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Swap out the cream cheese frosting for a simple vanilla buttercream if desired.

Expert Tips for the Best Results:

Make sure all your ingredients are at room temperature for the best texture.
Don’t overmix the batter to prevent tough cupcakes.
Use high-quality spices for the most flavorful cupcakes.

Serving Suggestions:

These gingerbread cupcakes pair perfectly with a hot cup of cocoa or a spiced chai latte. For a festive touch, sprinkle some cinnamon on top before serving.

Storage and Reheating Tips:

To keep your cupcakes fresh, store them in an airtight container in the refrigerator for up to a week. To reheat, microwave for a few seconds or let them come to room temperature before enjoying.

Frequently Asked Questions:

Can I freeze these cupcakes?
Yes, these cupcakes can be frozen for up to 3 months. Thaw in the refrigerator before serving.
Can I use whole wheat flour instead of all-purpose flour?
You can substitute part of the all-purpose flour with whole wheat flour, but the texture may be slightly denser.
Can I make these cupcakes without molasses?
While molasses adds a distinct flavor, you can substitute it with honey or maple syrup for a different taste.

Conclusion:

These gingerbread cupcakes are sure to be a hit at your next gathering. With their warm spices and creamy frosting, they’re a festive treat that everyone will love. Give this recipe a try and let us know how it turns out!