i know these are a bit out of season, considering that you typically make gingerbread flavored desserts around christmas time/winter. and that is when i originally made these gingerbread cupcakes. but you know how to goes… posting just doesn’t happen quite as quickly as i intended.
but i didn’t want to keep this recipe from you since it was so good. plus, just pin it for later and you’ll have a recipe ready and waiting for you once the holiday season approaches.
this is a deliciously spicy gingerbread cupcake topped with cream cheese frosting. i actually make these cupcakes twice last year, they were that good! the gingerbread cupcakes, start off with creaming together butter and dark brown sugar…
then add a couple eggs, one at a time.
now for the vanilla, molasses, and milk.
don’t be alarmed – i know this looks super gross! but trust me it will be okay once you add in the dry ingredients.
speaking of which, in a medium bowl mix together the flour, baking powder, baking soda, salt and spices (cinnamon, ginger, nutmeg, and allspice).
pour the dry ingredients into the bowl with the wet…
and mix to combine. see it’s all better now. it looks like typical cake batter. phew!
divide the batter among 24 lined cupcake cups.
bake the cupcakes at 350 degrees f for 19-21 minutes.
allow the cupcakes to cool completely.
meanwhile, whip up the cream cheese frosting. i used my go to cream cheese frosting recipe – it’s definitely one of my favorites!
pipe a bit of frosting on to each cupcake…
then decorate them with 1/2 a gingersnap cookie. i just used store bought ones because i was low on time and energy. but i’m sure it would be even better with homemade cookies.
get ready for the holidays and pin this recipe! i can’t wait for you to give them a try!
adapted from Sally’s Baking Addiction
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed dark brown sugar
- 2 eggs, at room temperature
- 1 cup milk, at room temperature (i used skim)
- 1 cup molasses
- 2 teaspoons vanilla extract
- 2 and 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1/2 teaspoon ground allspice
Cream Cheese Frosting
- 12 oz. cream cheese (i use 1/3 less fat)
- 8 tbsp. unsalted butter, at room temperature
- 2 tsp. vanilla extract
- 3 3/4 cups confectioners’ sugar, sifted
- Preheat oven to 350F degrees. Line 2 12-count cupcake pans with liners. Set aside.
- To make the cupcakes, in the bowl of your stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy.
- Beat in the eggs, one at a time, until combined, scraping down the sides and bottom of the bowl as needed.
- Beat in the milk, molasses, and vanilla on medium speed. Mixture will be piecey and not fully combined. Don’t worry, it’ll be okay.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together.
- Add the half of the dry ingredients to the the wet ingredients and mix until just barely combined. Add the rest of the dry ingredients, mixing until just combined. Scrape down the sides and bottom of the bowl as needed.
- Divide the batter among the 24 cupcake cups.
- Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean.
- Allow to cool completely before frosting.
- To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes.
- Mix in the vanilla extract.
- Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
- Pipe frosting on to cupcakes as desired.
- Decorate with 1/2 a gingersnap cookie.
Printer Friendly Recipe: Gingerbread Cupcakes