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The Best Moist Gingerbread Cupcakes with Tangy Cream Cheese Frosting

Close-up of a moist gingerbread cupcake with a bite taken out, showing the rich brown crumb and white frosting.
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Bake soft, fluffy gingerbread cupcakes bursting with warm holiday spices and top them with a rich, tangy cream cheese frosting. This easy recipe delivers the perfect cozy winter dessert for any festive gathering.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup unsulfured molasses
  • 1/2 cup buttermilk
  • 8 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

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, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, beat the softened butter and both sugars with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the molasses.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix the spiced cupcake batter.
  6. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  7. 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.
  8. To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth.
  9. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase the speed to medium-high.
  10. Beat in the vanilla extract and salt until the frosting is light and fluffy.
  11. Once the cupcakes are completely cool, pipe or spread the tangy cream cheese frosting onto each one. Add festive sprinkles if desired.

Notes

  • For the best flavor, use unsulfured molasses, which provides a deeper gingerbread taste.
  • You can prepare the cupcakes one day ahead and store them covered at room temperature. Frost them just before serving.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Follow our account for more easy Christmas dessert ideas!

Nutrition

Find it online: https://kitchenuser.net/gingerbread-cupcakes-moist-easy-holiday-recipe/