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Moist Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Three rich, dark chocolate gingerbread cupcakes topped with swirls of light brown cream cheese frosting dusted with spice.
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Announce some good news in your kitchen with these incredibly moist gingerbread cupcakes. They are packed with warm holiday spices and topped with a smooth, tangy cinnamon cream cheese frosting. This easy recipe is perfect for your next Christmas dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 cup molasses
  • ½ cup buttermilk
  • For the Frosting: 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter and brown sugar together with an electric mixer until light and fluffy. This step helps create a soft texture.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Pour in the molasses and mix until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry mixture. Mix on low speed until just combined; do not overmix.
  7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter until smooth.
  10. Add the sifted powdered sugar, cinnamon, and vanilla extract. Beat on low speed until incorporated, then increase the speed to medium-high and beat until the frosting is light and fluffy.
  11. Once the cupcakes are completely cool, pipe or spread the cinnamon cream cheese frosting generously on top of each cupcake.

Notes

  • For the best flavor, use dark molasses in this recipe.
  • You can substitute the buttermilk with regular milk mixed with ½ teaspoon of white vinegar, letting it sit for 5 minutes before using.
  • If you want a stronger spice flavor, add ¼ teaspoon of ground nutmeg to the dry ingredients.

Nutrition

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