Gingerbread Cupcakes

Tis the season! These Gingerbread Cupcakes have a spiced gingerbread cupcake topped off with a brown sugar cream cheese frosting. Add a gingerbread cookie for even more gingerbread love!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Cooling Time 30

Total Time 1 20

Servings cupcakes

Calories 433kcal

Author Deborah Harroun

Ingredients

2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup vegetable oil
1/2 cup light brown sugar
1 egg
1/2 cup buttermilk
1/2 cup molasses
8 oz cream cheese softened
1/2 cup butter softened
1 cup light brown sugar
3 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Mini ginger cookies optional*

Instructions

Preheat the oven to 350ºF. Line 16 muffin cups with liners.
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and allspice.
2 cups all-purpose flour, 1 teaspoon cinnamon, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice
In another bowl, or the bowl of a stand mixer, beat together the oil and brown sugar until combined. Add in the egg and beat to combine. Mix in the buttermilk and molasses.
1/2 cup vegetable oil, 1/2 cup light brown sugar, 1 egg, 1/2 cup buttermilk, 1/2 cup molasses
Add the dry ingredients to the wet ingredients and mix just until combined. (Once it is done mixing, I like to take a spatula to scrape the bowl down completely to make sure everything is combined.)
Divide the batter between the prepared muffin cups, filling each about 2/3 full.
Bake the in the preheated oven until a tester inserted in the middle comes out with just a few moist crumbs, about 19 minutes. Let the cupcakes cool completely.
To make the icing, beat the cream cheese until smooth. Add in the butter and continue to beat until light and fluffy. Add the brown sugar and beat until fully combined.
8 oz cream cheese, 1/2 cup butter, 1 cup light brown sugar
Add in the powdered sugar, 1/2 cup at a tie, until it is all incorporated. Add in the vanilla and the salt and continue to beat for another 2-3 minutes, until fluffy.
3 cups powdered sugar, 1 teaspoon vanilla extract, Pinch of salt
Pipe the frosting on top of the cooled cupcakes, and if desired, top with a mini ginger cookie.
Mini ginger cookies

Notes

I used my soft ginger cookie recipe and 1/2 tablespoon of dough for each cookie. You could also use a store bought cookie to make things easier.

This makes a generous amount of frosting for each cupcake.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include the ginger cookie.

Nutrition