Gingerbread Cupcakes with Spiced Cinnamon Cream

Perfect Holiday Treats!

Imagine the aroma of warm gingerbread filling your kitchen, these cozy cupcakes are here to add a sprinkle of holiday magic! They’re made with simple ingredients you probably already have on hand, and the results are perfectly spiced with a creamy cinnamon frosting on top. This recipe keeps things fuss-free, so you can enjoy the season’s flavors without too much time or effort. Let’s get baking! 🌟

Ingredients

For the Cupcakes:

- 2 cups all-purpose flour

- 2 tsp ground ginger

- 2 tsp ground cinnamon

- ½ tsp kosher salt

- ½ tsp ground nutmeg

- ½ tsp baking soda

- ½ tsp baking powder

- ¼ tsp ground cloves

- ⅛ cup packed light brown sugar

- ½ cup unsalted butter, softened

- ½ cup molasses

- 1 large egg

- 2 large egg yolks

- ⅓ cup whole milk

- 2 Tbsp sour cream

- ½ teaspoon pure vanilla extract

For the Frosting:

- 1 cup unsalted butter, softened

- 16 oz cream cheese, softened

- 1 tsp vanilla bean paste

- 1 tsp ground cinnamon

- ¼ - ½ tsp kosher salt

- 5 cups powdered sugar (sifted to avoid lumps)

Instructions

For the Cupcakes:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2. Whisk Dry Ingredients: In a bowl, combine flour, ginger, cinnamon, salt, nutmeg, baking soda, baking powder, and cloves. Set aside.

3. Cream Butter & Sugar: In another bowl, beat together brown sugar and softened butter until smooth.

4. Mix in Molasses & Eggs: Add molasses, then the egg and yolks, whisking until combined.

5. Add Milk & Sour Cream: Stir in milk and sour cream until smooth, followed by the vanilla.

6. Combine Everything: Gently fold in the dry ingredients until just mixed (no need to overmix).

7. Bake: Fill each cupcake liner about 2/3 full. Bake for 20-22 minutes or until a toothpick comes out clean. Let cool on a wire rack.

For the Frosting:

1. Cream Butter & Cream Cheese: In a mixing bowl, beat butter and cream cheese until smooth and fluffy.

2. Add Flavors & Sugar: Add vanilla, cinnamon, and salt, then gradually add powdered sugar until the frosting is smooth and fluffy.

3. Frost: Once cupcakes are completely cool, pipe or spread frosting on each.

Chef’s Notes & Tips

- Make Ahead: The cupcakes (unfrosted) can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

- Custom Frosting: Add a pinch of extra cinnamon or a dash of nutmeg for even more spice in the frosting.

- Extra Cozy: Dust with a bit of cinnamon on top before serving.

Recipe Summary

- Yield: 12 cupcakes

- Prep Time: 30 minutes

- Cook Time: 22 minutes

- Total Time: 52 minutes

Nutrition (Per Cupcake)

- Calories: 350

- Carbohydrates: 42g

- Fat: 18g

- Protein: 3g

Enjoy these delicious little treats, perfect for sharing with friends and family. They’re the kind of cupcakes that make you feel at home.

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