How To Make Gingerbread Cupcakes with Cream Cheese Frosting
Cream cheese frosting makes these gingerbread cupcakes look like tiny snow-covered houses. The cupcakes are sweet and moist. Serve it warm.
Serves:
Ingredients
For Cupcakes:
- 1â…”cupsall-purpose flour,(234g)
- ½tspbaking soda
- ½tspsalt
- 2tspground ginger
- 1½tspground cinnamon
- ¼tspground nutmeg
- ¼tspground cloves
- ½cuppacked light brown sugar,(116g)
- ¼cupunsalted butter,(56g), softened
- ¼cupvegetable oil,(60ml)
- 2eggs,large
- ½cupunsulphured molasses,(120ml)
- ½cupmilk,(120ml)
- mini gingerbread men,for decoration, optional
For Frosting:
- 8ozcream cheese,(225g), nearly at room temperature
- ½cupunsalted butter,(114g), nearly at room temperature
- 3cupspowdered sugar,(370g)
- 1tspvanilla extract
Instructions
-
For the cupcakes:Â Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners and lightly spray liners and top of pan with non-stick cooking spray.Â
-
In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves, set aside.
-
In the bowl of an electric stand mixer fitted with the paddle attachment whip brown sugar and butter until pale and fluffy.Â
-
Mix in vegetable oil then blend in eggs one at a time. Mix in molasses.Â
-
Mix in flour mixture in 3 additions alternating with 2 additions of milk between (mix just until combined after each addition).
-
Scrape down sides and bottom of bowl and fold batter.
-
Divide mixture among 12 paper lined muffin cups filling each 2/3 full.Â
-
Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 19 – 22 minutes.Â
-
Cool in pan for several minutes then transfer to a wire rack to cool.
-
Once cool frost with cream cheese frosting. Store in an airtight container in refrigerator then let rest at room temp about 20 minutes before serving.
-
For the frosting:
-
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth.Â
-
Add vanilla and powdered sugar and mix until light and fluffy*.Â
Nutrition
- Calories:Â 482.69kcal
- Fat:Â 23.88g
- Saturated Fat:Â 11.70g
- Trans Fat:Â 0.50g
- Monounsaturated Fat:Â 8.34g
- Polyunsaturated Fat:Â 1.74g
- Carbohydrates:Â 64.55g
- Fiber:Â 0.71g
- Sugar:Â 49.99g
- Protein:Â 4.31g
- Cholesterol:Â 78.97mg
- Sodium:Â 243.41mg
- Calcium:Â 80.78mg
- Potassium:Â 296.24mg
- Iron:Â 1.85mg
- Vitamin A: 182.42µg
- Vitamin C:Â 0.02mg
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