Get the Recipe:
Gingerbread Cupcakes with Cream Cheese Frosting
These gingerbread cupcakes with cream cheese frosting are the perfect holiday treat. Spiced cupcakes flavoured with ginger and molasses and topped with a creamy buttercream frosting make the most balanced and delicious combo!
Ingredients
For the gingerbread cupcakes:
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) firmly packed light brown sugar
- 1/2 cup (120 ml) blackstrap molasses
- 2 large eggs
- 1/2 cup (120 ml) buttermilk
- 1 teaspoon lemon juice
For the cream cheese frosting:
- 1 cup (226 g) unsalted butter, softened
- 2 cups (220 g) confectioners' sugar
- 1 cup (226 g) cream cheese, at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
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Instructions
TO MAKE THE CUPCAKES:
- Preheat the oven to 350°F (175°C). Grease or line 12 cups of a standard muffin pan.
- In a large bowl whisk together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter until light and fluffy.
- Add the brown sugar and beat for 1-2 minutes. Then beat in the molasses.
- Add the eggs one at a time, beating well after each addition.
- Reduce mixer speed to low. Add the flour mixture in three portions,
alternating with two portions of the milk. Mix in the lemon juice. - Transfer the batter to the prepared pans, filling the muffin cups about 2/3 to 3/4 full.
- Bake for 20-25 minutes, or until a pick inserted into the center comes out clean.
- Cool for about 10 minutes in the pans on wire racks. Then, remove the cupcakes from the pans to cool completely on wire racks.
TO MAKE THE FROSTING:
- Using an electric mixer on medium speed, beat the butter and confectioners' sugar until well-blended. Mix in the cream cheese, lemon juice, and vanilla extract, beating until combined.
- Transfer the frosting into a piping bag and frost the cooled cupcakes.
Notes
- Store the frosted cupcakes in the refrigerator for up to 5 days. Set out the cupcakes for about an hour before serving to bring to room temperature. For longer storage, wrap well and freeze. Thaw frozen cupcakes overnight in the refrigerator.
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