Description
Irresistible Gingerbread Cupcakes topped with a creamy cinnamon frosting, perfect for the holidays or any cozy gathering.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- ½ cup molasses
- ½ cup milk
- ½ tsp vanilla extract
- 1 cup powdered sugar
- ¼ cup unsalted butter, softened
- ½ tsp ground cinnamon
- 1–2 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C) and prepare your cupcake tray by lining it with paper liners.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and cloves until well combined.
- In a large mixing bowl, beat the butter and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Then stir in the molasses and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mix, alternating with the milk. Mix just until combined.
- Spoon the cupcake batter into the prepared liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes, then transfer them onto a wire rack to cool completely.
- In a separate mixing bowl, beat together the butter, powdered sugar, ground cinnamon, and milk until creamy, adjusting the milk to achieve the desired texture.
- Once the cupcakes are completely cooled, frost them generously with the creamy cinnamon frosting.
Notes
Feel free to modify the cupcake batter with different spices or mix-ins like chocolate chips. Cupcakes can be stored in an airtight container for up to 3 days at room temperature, or up to a week in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 170
- Sugar: 26g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg