Description
Irresistibly spiced gingerbread cupcakes topped with creamy cream cheese frosting.
Ingredients
Scale
- 2 cups all purpose flour
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp ground cloves
- 2/3 cup packed light brown sugar
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup molasses (unsulphured is preferred)
- 1 large egg
- 2 large egg yolks
- 1/3 cup whole milk
- 2 Tbsp sour cream (full fat works best)
- 1 1/2 tsp vanilla extract
- 1 cup unsalted butter, softened to room temperature (for frosting)
- 16 oz cream cheese, softened to room temperature (full fat bricks recommended)
- 1 tsp vanilla bean paste
- 1 tsp ground cinnamon (for frosting)
- 1/4 – 1/2 tsp kosher salt (for frosting)
- 5 cups powdered sugar, whisked to remove lumps
Instructions
- Preheat oven to 350°F. Line muffin tins with cupcake liners or spray with nonstick cooking spray. Set aside.
- In a medium mixing bowl, add flour, ginger, cinnamon, salt, nutmeg, baking soda, baking powder, and cloves. Whisk and set aside.
- In a large mixing bowl, add brown sugar and butter and whisk until smooth and creamy.
- Add molasses and whisk until combined. Add egg and egg yolks and whisk to combine.
- Add milk, sour cream, and vanilla extract and whisk again until combined.
- Add dry ingredients from the second step to the wet batter and whisk until just combined and no flour streaks remain.
- Scoop the batter into the prepared muffin tins, filling them about 2/3 to 3/4 of the way up.
- Bake in preheated oven for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs or clean.
- Let cupcakes cool in the muffin tins for a few minutes, then remove the cupcakes to a cooling rack to finish cooling.
Notes
- For best results, use unsulphured molasses.
- Allow cupcakes to cool completely before frosting.
- Store any leftover cupcakes in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg