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Gingerbread Cupcakes with Cream Cheese Frosting

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Soft, moist gingerbread cupcakes topped with rich cream cheese frosting, perfect for cozy holiday gatherings.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ 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 ½ cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Whisk together flour, baking powder, baking soda, spices, and salt in a bowl.
  3. Cream the butter and brown sugar together until light and fluffy in a separate bowl.
  4. Add the eggs, one at a time, then stir in molasses and milk.
  5. Combine the dry ingredients with the wet mixture until just combined.
  6. Fill the batter evenly into the cupcake liners.
  7. Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.
  8. Prepare the frosting by beating the cream cheese with powdered sugar and vanilla until smooth.
  9. Frost the cooled cupcakes and serve.

Notes

Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Can be frozen without frosting for up to three months.

Nutrition

Find it online: https://recypez.com/gingerbread-cupcakes-cream-cheese-frosting/

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