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Gingerbread Cupcakes

Gingerbread Cupcakes offer a delightful twist on a classic holiday treat, infusing the warm, comforting flavors of ginger and spices into perfectly soft cupcakes. Great for festive occasions or cozy gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour This will form the base of your cupcakes.
  • 1 tsp baking soda Helps your cupcakes rise beautifully.
  • 0.5 tsp baking powder Ensures the right lift for a fluffy bite.
  • 1 tsp ground ginger Brings the iconic spicy warmth that defines gingerbread.
  • 1 tsp cinnamon Adds a comforting, cozy aroma.
  • 0.25 tsp nutmeg A hint of sweetness and warmth in every mouthful.
  • 0.25 tsp salt Balances the flavors beautifully.
  • 0.5 cups unsalted butter, softened Provides richness and moisture.
  • 0.5 cups brown sugar Gives a lovely caramel flavor.
  • 0.25 cups molasses Deepens the gingerbread taste.
  • 2 pieces eggs Essential for binding everything together.
  • 1 tsp vanilla extract Enhances all the flavors.
  • 0.5 cups buttermilk Adds tenderness and enhances moisture.
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened A rich, tangy base.
  • 0.5 cups unsalted butter, softened Ensures a creamy, smooth texture.
  • 2 cups powdered sugar Sweetness and smoothness combined.
  • 1 tsp vanilla extract Complements the cream cheese beautifully.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with festive cupcake liners.
  2. In a mixing bowl, whisk together the flour, baking soda, baking powder, ground ginger, cinnamon, nutmeg, and salt.
  3. In another bowl, beat the softened butter and brown sugar together until fluffy.
  4. Add molasses, eggs, and vanilla extract to the butter and sugar mixture, blending until smooth.
  5. Gradually alternate adding the dry ingredients and buttermilk to the wet mixture until just combined.
  6. Divide the batter evenly into the lined muffin tin, filling each liner about three-quarters full.
Baking
  1. Place the filled muffin pan in the preheated oven and bake for about 18-20 minutes.
  2. Let the cupcakes cool completely in the tin before transferring them.
Frosting
  1. In a mixing bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth.
  2. Once the cupcakes are cooled, pipe the frosting on top.

Notes

For richer flavor, use dark brown sugar. Let butter and eggs reach room temperature for better mixing. Add finely chopped crystallized ginger for an extra kick.