Description
Spiced gingerbread cupcakes topped with a creamy cinnamon frosting, perfect for holiday celebrations.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 1/2 cup hot water
- For frosting: 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a large bowl, beat butter and brown sugar until creamy. Add molasses and egg, mixing well.
- Gradually add the dry ingredients to the wet mixture, alternating with hot water, and mix until combined.
- Divide the batter evenly among the cupcake liners and bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and cinnamon, beating until fluffy.
- Frost the cooled cupcakes and serve.
Notes
Ensure all ingredients are at room temperature for best results. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 25g
- Fat: 13g
- Carbohydrates: 38g
- Protein: 3g