Ingredients
Cupcakes
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup packed dark brown sugar
- 1/2 cup unsulphured molasses
- 1 large egg, room temperature
- 1/2 cup water, room temperature
Frosting
- 6 tablespoons unsalted butter, room temperature
- 1 cup (8 oz package) cream cheese, room temperature
- 1 cup confectioners’ sugar, sifted
- 2 teaspoons ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1-2 teaspoons milk, as needed for consistency
Garnish
- Mini gingerbread men or cookies
Instructions
- Preheat oven: Preheat the oven to 350°F. Line a muffin tin with paper liners and set aside.
- Whisk dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
- Beat wet ingredients: In the bowl of a stand mixer or using a hand mixer, combine the melted butter, brown sugar, molasses, and egg. Beat on medium-high speed until light and fluffy, about 2-3 minutes, scraping down the bowl as needed.
- Add dry and wet ingredients: With the mixer on low, alternately add one-third of the flour mixture and 1/4 cup water, beginning and ending with the flour mixture. Mix just until combined, avoiding over-mixing to keep cupcakes tender.
- Bake cupcakes: Fill each cupcake liner two-thirds full with batter. Bake for 18 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: Using an electric mixer, beat the room temperature butter and cream cheese until light and fluffy. Gradually add confectioners’ sugar and cinnamon and mix until smooth. Beat in vanilla extract. If needed, add milk 1 teaspoon at a time until desired spreadable consistency is reached.
- Frost cupcakes: Transfer the frosting to a piping bag fitted with your desired tip and pipe swirls on top of the cooled cupcakes. Garnish with a sprinkle of cinnamon or by placing mini gingerbread men or cookies on top.
Notes
- Melted butter should be slightly cooled to avoid cooking the egg when mixing.
- Do not over-mix the batter to ensure cupcakes remain tender and moist.
- Use room temperature ingredients for best mixing and texture.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
