Gingerbread cupcakes recipe 

This easy recipe makes tasty gingerbread cupcakes with brown sugar cinnamon cream cheese icing. Mini gingerbread cookies make a charming presentation!

– 1 ⅔ cups all-purpose flour spooned & leveled (210 grams) – 1 teaspoon baking powder – ¼ teaspoon baking soda – ¼ teaspoon salt – 2 teaspoons ground ginger – 1 ½ teaspoons ground cinnamon – ¼ teaspoon ground nutmeg – ¼ teaspoon ground clove – ½ cup unsalted butter softened (115 grams)

Ingredient

– ½ cup packed light brown sugar (100 grams) – ½ cup molasses (155 grams) – 1 large egg at room temperature – 1 teaspoon pure vanilla extract – ½ cup buttermilk at room temperature (120 ml)

Direction

To make gingerbread cupcakes: Heat the oven to 350°F (180°C). A 12-count muffin pan needs cupcake liners. For 16 cupcakes, line a second muffin tin with 4 liners. 

1

In a large basin, mix flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Large basins with paddle mixers or hand-held mixers can smooth butter. 

2

Add brown sugar and beat on medium speed for 3 minutes until light and fluffy. Completely mix in the molasses. Next, add the egg and vanilla extract, scraping the bowl sides as needed.

3

Alternate adding the dry ingredients and buttermilk, mixing until just mixed. Fill muffin liners halfway with batter. You should get 16 cupcakes.

4

Cupcakes need 16–20 minutes to bake until a toothpick inserted in the center comes out clean. Cool for a few minutes in the pan after baking. Cool all cupcakes on a wire rack.

5

In a stand mixer basin with the paddle or whisk attachment or a large bowl with a handheld mixer, beat cream cheese until smooth for brown sugar cream cheese frosting. Butter-blend 30–60 seconds.

6

Mix in brown sugar, vanilla, and cinnamon until blended. Add the powdered sugar and beat until mixed, scraping basin sides as needed.

7

Also See: 

Brown butter snickerdoodle recipe