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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground cloves - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup brown sugar, firmly packed - 2 large eggs, room temperature - 1 cup molasses - ½ cup buttermilk, room temperature - 8 oz cream cheese, softened - ½ cup unsalted butter, softened - 4 cups powdered sugar, sifted - 1 teaspoon vanilla extract - Pinch of salt - Ground cinnamon for dusting (optional) The cupcake ingredients create a moist and spiced treat. I love how the molasses adds depth to the flavor. The buttermilk gives it a soft texture. Use room temperature eggs and butter to mix easily. For the frosting, cream cheese brings a tangy contrast to the sweet cupcakes. I like to sift the powdered sugar for a smooth finish. A pinch of salt balances the sweetness. You can dust with cinnamon for extra charm. These simple yet tasty ingredients make gingerbread cupcakes special. Each bite will remind you of warm holiday cheer. {{ingredient_image_2}} Preheat your oven to 350°F (175°C). Grab a 12-cup muffin tin and line it with cupcake liners. This step ensures your cupcakes bake evenly and don’t stick. In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Whisk them well and set aside. Next, in a large bowl, beat the softened unsalted butter and packed brown sugar together. Mix them with an electric mixer on medium speed until fluffy. This takes about 3-4 minutes. Now, add the eggs to the butter and sugar mix, one at a time. Make sure each egg is well blended before adding the next. Once all the eggs are in, mix in the molasses until the mixture is smooth. Gradually, combine the dry ingredients and buttermilk with the wet mix. Start with the dry ingredients and finish with them. Mix until just combined. Be careful not to overmix, as this keeps your cupcakes tender. Evenly fill each cupcake liner with the batter, filling them about two-thirds full. This allows room for the cupcakes to rise. Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check if they are done, insert a toothpick in the center of a cupcake. If it comes out clean, they are ready. After baking, let them cool in the pan for a few minutes before moving them to a wire rack to cool completely. In a clean bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Next, gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt. Mix until the frosting is fluffy and well blended. Once the cupcakes are completely cooled, generously frost each one with the cream cheese frosting. You can use a spatula or a piping bag for a nice look. For an optional festive touch, dust the frosted cupcakes with ground cinnamon before serving. - Avoid overmixing the batter. This keeps your cupcakes soft and airy. - Use room temperature ingredients for better mixing. This helps all parts blend well. When you mix too much, gluten forms. This makes the cupcake dense. Mix just until combined. Take your time to ensure everything comes together nicely. - Use a piping bag for decorative frosting. This adds flair to your cupcakes. - Chill frosting briefly if it's too soft. A quick chill firms it up. If your frosting melts while piping, pop it in the fridge. Keep an eye on it so it doesn't get too hard. You want it smooth, but not runny. - Add sprinkles or holiday-themed decorations. This makes your cupcakes festive and fun. - Top with nuts or chocolate shavings for variety. Each bite can have a new surprise. Consider using colored sprinkles for extra cheer. You can also mix flavors by using different toppings. Get creative and let your cupcakes shine! Pro Tips Use Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature before mixing. This helps create a smoother batter and a more tender cupcake. Don't Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense cupcakes, so be gentle! Cool Completely Before Frosting: Allow your cupcakes to cool completely on a wire rack before frosting. This prevents the frosting from melting and helps maintain its shape. Customize Your Spices: Feel free to adjust the spices to your taste! Adding a bit more ginger or cinnamon can enhance the flavor profile of your gingerbread cupcakes. {{image_4}} You can change the frosting to fit your taste. Swap out the cream cheese for buttercream or whipped cream. These options give a lighter feel to your cupcakes. You can also add flavor extracts like almond or orange to the frosting. This twist adds a fun flavor that pairs well with the gingerbread. Want to make your cupcakes extra special? Consider adding mix-ins to the batter. You can toss in chocolate chips or chopped nuts for a delightful crunch. Dried fruits like cranberries also work great and bring a burst of flavor. Each mix-in changes the taste and texture, making every bite unique and exciting. If you need a gluten-free version, it's easy! Just swap the all-purpose flour with a gluten-free mix. Many brands offer great blends that work well in baking. This simple change keeps the cupcakes soft and doesn't affect the spicy gingerbread flavor you love. Now, everyone can enjoy this treat! You should keep your gingerbread cupcakes in an airtight container. This way, they stay fresh and tasty. They will last at room temperature for up to 3 days. If you frost your cupcakes, store them in the fridge. Frosted cupcakes can stay good for up to 1 week. Just make sure they are in a container to avoid any fridge smells. Want to save some for later? You can freeze unfrosted cupcakes. They last well for up to 3 months. When you are ready to eat them, thaw them at room temperature. Once they are soft, you can frost them with cream cheese goodness. Gingerbread cupcakes last about three days at room temperature. Store them in an airtight container. This keeps them fresh and moist. If you frost them, they stay good for the same time. Yes, you can make the cupcakes a day ahead. Bake them and let them cool. Frost them on the day you plan to serve. This keeps the frosting nice and fresh. You can use honey or maple syrup as a substitute for molasses. Honey adds a light sweetness. Maple syrup gives a nice flavor too. Both will change the taste a little but still work well. You can use buttercream or whipped cream instead of cream cheese frosting. Buttercream is sweet and smooth. Whipped cream is light and airy. Both pair nicely with gingerbread flavors, adding a sweet touch. These gingerbread cupcakes are a delight. You learned about the key ingredients and the simple steps involved. Baking is fun, and with tips, you can make them perfect. Consider variations like different frostings or mix-ins for a fresh twist. Storing these treats is easy, ensuring they stay delicious. With proper care, you'll enjoy them for days. Happy baking!

Gingerbread Dreams Cupcakes

Deliciously spiced gingerbread cupcakes topped with creamy frosting, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, softened to room temperature
  • 1 cup brown sugar, firmly packed
  • 2 large eggs, room temperature
  • 1 cup molasses
  • 0.5 cups buttermilk, room temperature
  • 8 oz cream cheese, softened to room temperature
  • 0.5 cups unsalted butter, softened to room temperature
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 dash ground cinnamon for dusting (optional)

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
  • Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, nutmeg, cloves, and salt until well combined. Set this mixture aside as your dry ingredients.
  • Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and packed brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, which will take about 3-4 minutes.
  • Incorporate Eggs and Molasses: Add the eggs to the butter and sugar mixture one at a time, ensuring each is well blended before adding the next. Once all eggs are incorporated, mix in the molasses until the mixture is smooth and fully combined.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture and buttermilk to the wet ingredients, alternating between the two. Start with the dry ingredients and finish with them. Mix until just combined, being careful not to overmix to maintain a tender cupcake texture.
  • Fill Cupcake Liners: Evenly distribute the batter among the prepared cupcake liners, filling each about two-thirds full to allow for rising.
  • Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Once baked, allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  • Prepare the Frosting: In a clean bowl, beat together the softened cream cheese and unsalted butter until the mixture is smooth and creamy. Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt, mixing until the frosting is fluffy and well blended.
  • Frost the Cupcakes: Once the cupcakes are completely cooled, generously frost each cupcake with the cream cheese frosting using a spatula or piping bag for a decorative touch.
  • Add a Festive Finish: For an optional festive touch, lightly dust the frosted cupcakes with ground cinnamon before serving.

Notes

For a festive touch, dust with ground cinnamon before serving.
Keyword cupcakes, gingerbread, holiday