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Moist Gingerbread Cupcakes with Cream Cheese Frosting

A close-up of a moist gingerbread cupcake topped with a swirl of cream cheese frosting, with other gingerbread cupcakes blurred in the background.
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Bake soft, flavorful gingerbread cupcakes perfect for the holidays, topped with a simple, tangy cream cheese frosting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup unsulfured molasses
  • 1/2 cup buttermilk
  • 1 cup cream cheese, softened
  • 1/4 cup (1/2 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk (optional, for thinning frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the molasses.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the frosting, beat the softened cream cheese and butter together until smooth.
  9. Gradually add the sifted powdered sugar until fully incorporated. Mix in the vanilla extract. Add milk one teaspoon at a time if the frosting is too stiff.
  10. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each one.

Notes

  • You can prepare the cupcake batter up to 24 hours ahead and store it covered in the refrigerator. Add 2-3 minutes to the baking time if baking cold batter.
  • For a stronger spice flavor, increase the ginger to 1 1/2 teaspoons.
  • Store frosted cupcakes in an airtight container in the refrigerator due to the cream cheese frosting.

Nutrition

Find it online: https://epicureempire.com/gingerbread-cupcakes-recipe-moist-easy/