Gingerbread Cupcakes with Cream Cheese Frosting
These Gingerbread Cupcakes are soft, spiced, and topped with dreamy cream cheese frosting, the perfect holiday treat that tastes like Christmas in every bite! Warm molasses and cozy spices make these cupcakes feel like a hug from the inside out.
Equipment
- muffin tin
- mixing bowls
- electric mixer or whisk
- spatula
- cooling rack
- cupcake liners
Ingredients
- 1½ cups flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ cup butter, softened
- ½ cup brown sugar
- ½ cup molasses
- 1 egg
- ½ cup buttermilk
- 8 oz cream cheese, softened
- ¼ cup butter (for frosting)
- 2 cups powdered sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- Beat butter, brown sugar, and molasses until creamy. Add the egg and mix well.
- In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, and nutmeg.
- Alternate adding dry ingredients and buttermilk to the wet mixture, mixing until just combined.
- Fill cupcake liners ¾ full and bake for 18–20 minutes until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack.
- Beat frosting ingredients until smooth and fluffy, then frost cooled cupcakes.
Notes
Make as a cake by baking in an 8-inch square pan for about 30 minutes. Add extra powdered sugar for thicker, pipeable frostin, chill before piping. Dairy-free option: use vegan butter, plant milk + vinegar instead of buttermilk, and dairy-free cream cheese. Decorate with crushed gingerbread cookies, cinnamon sugar, or a caramel drizzle.
Nutrition
Calories: 270kcalCarbohydrates: 34gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 190mgPotassium: 180mgFiber: 1gSugar: 22gVitamin A: 420IUCalcium: 60mgIron: 1.2mg