Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, and salt. Set aside.1.75 cups all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.25 teaspoon ground cloves, 0.5 teaspoon baking soda, 0.25 teaspoon salt
- In a large bowl, cream together the softened unsalted butter and packed light brown sugar using an electric mixer on medium speed until light and fluffy, about 2–3 minutes.0.5 cup unsalted butter, softened, 0.75 cup packed light brown sugar
- Beat in the large egg until well combined. Then, add the unsulfured molasses and vanilla extract, mixing until smooth.1 large egg, 0.5 cup unsulfured molasses, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. Scrape down the sides of the bowl as needed.1.75 cups all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.25 teaspoon ground cloves, 0.5 teaspoon baking soda, 0.25 teaspoon salt, 0.5 cup buttermilk
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20–25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5–10 minutes before transferring them to a wire rack to cool completely. This is crucial before frosting!
- While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and softened butter with an electric mixer on medium speed until smooth and creamy.8 ounces cream cheese, softened, 0.5 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until well incorporated. Add the vanilla extract and a pinch of salt (if using) and beat until light and fluffy. If you want to create festive colors, divide the frosting into portions and tint with food coloring.2 cups powdered sugar, sifted, 1 teaspoon vanilla extract, 1 pinch salt, few drops red and green food coloring
- Once the gingerbread cupcakes are completely cool, frost them generously with the cream cheese frosting. You can use a piping bag for decorative swirls or a spatula for a rustic look.
Notes
Store unfrosted cupcakes at room temperature for up to 2 days or cream cheese frosted cupcakes in the refrigerator for up to 4-5 days. Allow refrigerated cupcakes to sit at room temperature for 20-30 minutes before serving. Unfrosted cupcakes can be frozen for up to 2-3 months.
