Description
Moist and warmly spiced gingerbread cupcakes topped with a creamy cinnamon frosting for a festive treat.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 cups powdered sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, cream together 1/2 cup butter and brown sugar until light and fluffy. Beat in molasses and egg.
- Gradually mix in dry ingredients alternately with buttermilk until just combined.
- Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely.
- For frosting, beat cream cheese and 1/4 cup butter until smooth. Add vanilla and cinnamon, then gradually beat in powdered sugar until fluffy.
- Frost cooled cupcakes and serve.
Notes
You can customize the seasonings to taste.