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Moist Holiday Gingerbread Cupcakes with Cream Cheese Frosting

Close-up of a gingerbread cupcakes cut in half showing moist dark cake and thick swirl of white frosting.
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Create the perfect festive dessert with these moist gingerbread cupcakes. They capture the warm, spiced flavor of traditional gingerbread and pair beautifully with tangy cream cheese frosting, making them ideal for any winter celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup unsulfured molasses
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the molasses and vanilla extract until just combined.
  5. Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until you have a smooth batter. Do not overmix.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth.
  9. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase the speed to medium-high and beat until fluffy. Mix in the vanilla extract and a pinch of salt.
  10. Once the gingerbread cupcakes are completely cool, pipe or spread the cream cheese frosting onto each one.

Notes

  • For extra festive flavor, add 1/4 teaspoon of ground cloves to the dry ingredients.
  • If you do not have buttermilk, create a substitute by adding 1/2 teaspoon of white vinegar or lemon juice to 1/2 cup of regular milk and let it sit for 5 minutes before using.
  • These spiced cupcakes freeze well; store unfrosted cupcakes in an airtight container for up to two months.

Nutrition

Find it online: https://www.unfoldrecipes.com/gingerbread-cupcakes-moist-recipe/