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Moist Gingerbread Cupcakes with Tangy Cream Cheese Frosting

Close-up of a moist gingerbread cupcakes topped with a swirl of cream cheese frosting sprinkled with spice.
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Bake these incredibly moist, perfectly spiced gingerbread cupcakes featuring deep molasses flavor and topped with tangy cream cheese frosting. This recipe is simple enough for beginners but festive enough for your best Christmas party dessert table.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 cup molasses
  • ½ cup buttermilk
  • For the Frosting: 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

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, ginger, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  4. Beat in the molasses until fully combined.
  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. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high and beat until fluffy. Add the vanilla extract and beat briefly to combine.
  9. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

Notes

  • For the most intense gingerbread flavor, use dark molasses in this recipe.
  • You can substitute cinnamon buttercream for the cream cheese frosting if you prefer a different topping for these warm spice cupcakes.
  • Make sure your butter and cream cheese are fully softened for the smoothest frosting texture.

Nutrition

Find it online: https://gourmetgaze.com/gingerbread-cupcakes-moist-cream-cheese-frosting/