Description
Indulge in the holiday spirit with these Gingerbread Cupcakes with Creamy Cinnamon Frosting! Packed with warm spices like ginger, cinnamon, and cloves, these cupcakes are topped with a light, fluffy cinnamon frosting for the perfect festive treat. Whether you’re baking for a holiday party or a cozy family gathering, these cupcakes are sure to impress.
Ingredients
For the Cupcakes:
- All-purpose flour: 1 1/2 cups
- Baking soda: 1 teaspoon
- Ground ginger: 1 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Ground cloves: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter (softened): 1/2 cup
- Brown sugar: 1/2 cup
- Molasses: 1/4 cup
- Large egg: 1
- Milk: 1/2 cup
For the Cinnamon Frosting:
- Unsalted butter (softened): 1/2 cup
- Powdered sugar: 2 cups
- Ground cinnamon: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Heavy cream: 2–3 tablespoons
For Garnish:
-
- Mini gingerbread cookies
- Sprinkle of cinnamon or nutmeg
Instructions
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to ensure easy cleanup and perfectly shaped cupcakes.
2. Combine Dry Ingredients:
In a medium bowl, whisk together all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Whisking ensures even distribution of the spices.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and brown sugar using a hand or stand mixer. Beat until light and fluffy, creating a smooth base for the batter.
4. Add Wet Ingredients:
Mix in the molasses and egg until well combined. This step adds richness and depth to the gingerbread flavor.
5. Alternate Dry Ingredients and Milk:
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk in two parts. Start and end with the dry ingredients, mixing just until combined to avoid overmixing.
6. Fill and Bake:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
7. Make the Cinnamon Frosting:
In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and ground cinnamon, beating until smooth. Add the vanilla extract and heavy cream, one tablespoon at a time, until the frosting reaches a light, fluffy consistency.
8. Frost and Garnish:
Using a piping bag or spatula, frost the cooled cupcakes with swirls or dollops of frosting. Garnish each cupcake with a sprinkle of cinnamon or nutmeg and a mini gingerbread cookie for a festive finish.
Notes
- For a dairy-free option, substitute the butter with plant-based alternatives and use almond or oat milk instead of regular milk and cream.
- To make these cupcakes vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Ensure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
- Store the cupcakes in an airtight container in the refrigerator for up to five days. Bring them to room temperature before serving for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American