Description
Delicious gingerbread cupcakes topped with creamy frosting and festive decorations.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 tablespoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1/2 cup molasses
- 1 large egg
- 1/2 cup unsalted butter, softened (for frosting)
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Sprinkles for decoration
- Mini gingerbread cookies for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
- Mix Wet Ingredients: In another bowl, combine the buttermilk, melted butter, molasses, and egg. Mix until well blended.
- Combine Mixtures: Gradually add the wet mixture to the dry ingredients, mixing until just combined.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting: In a large bowl, beat the softened butter and cream cheese until smooth. Gradually add the powdered sugar, beating until creamy. Mix in the vanilla extract.
- Decorate: Once the cupcakes are completely cooled, pipe or spread the frosting onto each cupcake. Decorate with festive sprinkles and top each cupcake with a mini gingerbread cookie.
Notes
- For an extra festive touch, use a star-shaped piping tip for the frosting.
- Ensure the cupcakes are fully cooled before frosting to prevent the icing from melting.
- For added flavor depth, consider adding a pinch of nutmeg to the cupcake batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg