Description
Moist and warmly spiced cupcakes that capture the classic flavor of gingerbread, topped with a tangy cream cheese frosting.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1/2 cup hot water
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together 1/2 cup butter and brown sugar until light and fluffy. Beat in the egg, then mix in the molasses. Gradually add the dry ingredients, alternating with the hot water, mixing until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- For the frosting, beat the cream cheese and 1/4 cup butter together until smooth. Gradually add the powdered sugar and vanilla, beating until creamy and spreadable. Frost the cooled cupcakes.
Notes
You can customize the seasonings to taste.