Description
Gingerbread cupcakes bring festive winter warmth with classic spice blends that dance across your palate. Rich molasses and warm cinnamon create delightful holiday memories you’ll savor in each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1.5 cups all-purpose flour
- 0.5 cup buttermilk
- 0.5 cup butter
- 0.5 cup dark brown sugar
- 0.33 cup unsulfured molasses
- 2 large eggs
Spices and Seasonings:
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.25 teaspoon ground cloves
- 1 teaspoon vanilla extract
Cream Cheese Frosting Ingredients:
- 4 cups powdered sugar
- 8 ounces (226 grams) Philadelphia cream cheese
- 0.5 cup butter
- 1 teaspoon vanilla extract
- 0.5 teaspoon cinnamon
Instructions
- Prepare the oven environment by heating to 350°F and arranging cupcake liners in the tin. Lightly coat liners with cooking spray to prevent adhesion.
- Sift together flour, baking powder, baking soda, salt, and aromatic spices in a large mixing bowl to guarantee uniform texture and flavor distribution.
- Whisk molasses and buttermilk in a separate container, creating a robust, complex liquid base that will infuse deep flavor into the cupcakes.
- Utilize an electric mixer to cream butter and dark brown sugar until the mixture becomes light, fluffy, and significantly increased in volume, approximately 3 minutes.
- Incorporate eggs individually into the butter mixture, ensuring complete integration after each addition. Blend in vanilla extract to enhance overall taste profile.
- Gradually fold dry ingredients into the wet mixture, alternating with buttermilk-molasses combination. Mix until a smooth, thick batter forms without overmixing.
- Distribute batter evenly among cupcake liners, filling each approximately three-quarters full. Bake for 15-18 minutes, checking doneness with a toothpick that should emerge with minimal moist crumbs.
- Allow cupcakes to cool completely on a wire rack before applying frosting, preventing structural collapse and maintaining optimal texture.
Notes
- Swap buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for a vegan version that maintains moisture and tangy flavor.
- Use gluten-free flour blend to make these cupcakes accessible for those with wheat sensitivities, ensuring the same delightful texture and spice profile.
- Control sweetness by reducing brown sugar or substituting with coconut sugar for a lower glycemic index option that still delivers rich caramel undertones.
- Enhance gingerbread spice intensity by toasting ground spices briefly before mixing to awaken deeper, more complex flavor notes in the cupcakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg