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Moist Gingerbread Cupcakes with Cream Cheese Frosting

Close-up of a moist gingerbread cupcake topped with a swirl of cream cheese frosting.
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Bake soft, fluffy gingerbread cupcakes full of warm holiday spices and top them with rich cream cheese frosting. This easy recipe is perfect for Christmas parties and winter celebrations.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup unsulfured molasses
  • 1/2 cup buttermilk
  • 8 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger (for frosting)

Instructions

  1. Preheat your oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large bowl, beat the softened butter and both sugars with an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the molasses.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Divide the batter evenly among the prepared 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 frosting, beat the softened cream cheese and butter together until smooth.
  9. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the vanilla extract and 1/4 teaspoon ground ginger. Beat on medium-high speed until the frosting is light and fluffy.
  10. Once the cupcakes are completely cool, frost each one generously with the cream cheese frosting.

Notes

  • For extra festive decoration, sprinkle the frosted tops with a pinch of ground cinnamon or place a small piece of candied ginger on top.
  • If you do not have buttermilk, add 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.
  • This recipe yields soft, fluffy gingerbread cupcakes that stay moist for several days when stored in an airtight container.

Nutrition

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