Description
Soft gingerbread cupcakes topped with creamy frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- ½ cup molasses
- ½ cup milk
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 4 oz cream cheese, softened
- ¼ cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking soda, spices, and salt.
- In another bowl, cream butter and brown sugar.
- Add eggs one at a time, mixing well after each.
- Stir in molasses and vanilla.
- Gradually add dry ingredients to wet mixture, alternating with milk.
- Fill cupcake liners two-thirds full and bake for 18-22 minutes.
- Let cupcakes cool completely before frosting.
- For frosting, beat cream cheese and heavy cream until smooth, then gradually add powdered sugar.
- Frost the cooled cupcakes and serve.
Notes
- Store cupcakes in an airtight container.
- Use fresh spices for best flavor.
- Adjust sweetness of frosting to your taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 16g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: gingerbread cupcakes, creamy frosting, holiday treats