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The Ultimate Moist Gingerbread Cupcakes with Tangy Cream Cheese Frosting

Close-up of four moist gingerbread cupcakes topped with swirls of white cream cheese frosting.
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Make soft, moist gingerbread cupcakes packed with classic warm spices like ginger, cinnamon, and cloves. Top them with a simple, tangy cream cheese frosting for the perfect holiday treat.

Ingredients

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

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 the dry ingredients 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. Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix the batter.
  6. Divide the batter evenly among the prepared cupcake liners, 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 until incorporated. Beat in the vanilla extract and salt. Beat on medium-high speed until the frosting is light and creamy.
  9. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

Notes

  • For extra rich flavor, use dark molasses instead of standard unsulphured molasses.
  • If you do not have buttermilk, mix ½ cup of regular milk with ½ teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Chill the cream cheese frosting for 15 minutes if you find it too soft to pipe easily.

Nutrition

Find it online: https://cravybite.link/easy-moist-gingerbread-cupcakes-recipe/