Ingredients:
For the Gingerbread Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup unsulfured molasses
- ¾ cup whole milk
For the Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- A pinch of salt
Instructions:
1. Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In a large bowl, cream together the butter and brown sugar using an electric mixer until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and molasses.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Frosting:
- In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy.
- Mix in the cinnamon, vanilla extract, and a pinch of salt, and beat until fully combined.
3. Frost the Cupcakes:
- Once the cupcakes are completely cooled, frost them generously with the cinnamon cream cheese frosting.
- Garnish with a sprinkle of cinnamon or gingerbread crumbs, if desired.
4. Enjoy!
- Serve these cozy gingerbread cupcakes with a warm beverage and enjoy the festive flavors of the season!