Description
Delightful gingerbread cupcakes with a hint of warm spices, topped with creamy cream cheese frosting.
Ingredients
Scale
Cupcake Batter:
- 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:
- Cream cheese frosting for topping
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners.
- Mix wet ingredients: In a large bowl, cream butter and brown sugar until light and fluffy. Add egg, milk, molasses, and vanilla extract; mix until combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Bake: Divide batter evenly among muffin cups. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
Notes
- For extra spice, add a pinch of black pepper to the batter.
- Feel free to garnish with crystallized ginger or cinnamon sugar.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
Keywords: gingerbread cupcakes, cream cheese frosting, holiday baking