Description
Gingerbread Delight Cupcakes bring holiday warmth with their rich, spicy essence and velvety cream cheese frosting. Delightful aromas of cinnamon and ginger promise a festive journey through classic Christmas flavors you’ll savor with pure joy.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups (190 grams) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
Wet Ingredients:
- ½ cup (113 grams) butter (room temperature)
- 2 large eggs
- ½ cup buttermilk
- ⅓ cup unsulfured molasses
- 1 teaspoon vanilla extract
- ½ cup packed dark brown sugar
Frosting Ingredients:
- 4 cups (454 grams) powdered sugar
- 8 ounces (226 grams) Philadelphia cream cheese (room temperature)
- ½ cup (113 grams) butter (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (177°C) and position the rack in the center. Carefully arrange 12 cupcake liners in a standard muffin tin, ensuring even spacing.
- In a large mixing bowl, sift together all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground nutmeg, and ground cloves. Whisk thoroughly to distribute the spices evenly.
- In a separate medium bowl, combine buttermilk and unsulphured molasses. Gently stir until well blended and set aside.
- Using a stand mixer fitted with a paddle attachment, cream unsalted butter and dark brown sugar at medium speed until the mixture becomes light, fluffy, and pale in color, approximately 3-4 minutes.
- Add large eggs one at a time, mixing completely after each addition. Incorporate pure vanilla extract and mix until smooth.
- Reduce mixer speed to low. Gradually add the dry ingredient mixture in three portions, alternating with the buttermilk-molasses mixture. Mix just until ingredients are combined, being careful not to overmix.
- Portion the batter evenly into cupcake liners, filling each approximately 75% full using an ice cream scoop or large spoon.
- Bake for 16-19 minutes, rotating the pan halfway through cooking. Test doneness by inserting a wooden toothpick into the center – it should emerge with a few moist crumbs.
- Remove from oven and let cupcakes rest in the tin for 5 minutes. Transfer to a wire cooling rack and allow to cool completely for 45-60 minutes.
- For the frosting, beat softened cream cheese and unsalted butter until completely smooth and free of lumps.
- Gradually add powdered sugar, mixing on low speed. Incorporate vanilla extract and ground cinnamon, beating until the frosting becomes light and creamy.
- Transfer frosting to a piping bag fitted with a large decorative tip. Pipe swirls of frosting onto each cooled cupcake, creating elegant peaks and smooth surfaces.
Notes
- Embrace the warm, cozy flavors of gingerbread in these delightful cupcakes that capture the essence of holiday baking.
- Precision matters when measuring spices, so use level teaspoons to ensure the perfect balance of ginger, cinnamon, nutmeg, and cloves.
- Room temperature ingredients are key to creating a smooth, well-incorporated batter that results in tender, moist cupcakes.
- Allow cupcakes to cool completely before frosting to prevent the cream cheese topping from melting and losing its beautiful texture.
- Store these cupcakes in an airtight container in the refrigerator for up to 3 days, bringing them to room temperature before serving for the best flavor and texture.
- For an extra festive touch, sprinkle a light dusting of ground cinnamon or add small gingerbread cookie decorations on top of the frosted cupcakes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 358 kcal
- Sugar: 42 g
- Sodium: 195 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 72 mg