Gingerbread Cupcakes Recipe

For the Cupcakes:

1 ¾ cups (220g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
½ cup (120ml) vegetable oil or melted butter
½ cup (100g) packed brown sugar
½ cup (120ml) molasses
2 large eggs
½ cup (120ml) buttermilk (or substitute with milk + 1 teaspoon vinegar or lemon juice)

For the Cream Cheese Frosting:

1. Prepare the Cupcakes:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large bowl, whisk together the oil, brown sugar, molasses, and eggs until smooth.
Add the dry ingredients to the wet ingredients in two additions, alternating with the buttermilk. Mix until just combined; do not overmix.
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

2. Make the Frosting:

In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating on low speed until incorporated.
Add the vanilla extract and beat on high speed until the frosting is light and fluffy.

3. Assemble the Cupcakes:

Once the cupcakes are completely cool, frost them using a piping bag or a spatula.
Optionally, sprinkle with festive decorations like sugar pearls, sprinkles, or a light dusting of cinnamon.

Enjoy these soft, spiced gingerbread cupcakes as a holiday treat or any time you crave warm, comforting flavors!