Gingerbread Cupcakes

Here’s a recipe for Gingerbread Cupcakes that are soft, spiced, and perfect for the holiday season or any time you want a cozy treat!

Ingredients (Makes 12 cupcakes):

For the cupcakes:

• 1 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) molasses
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) buttermilk (or substitute with milk + 1 tablespoon vinegar)

For the frosting:

• 1/2 cup (115g) unsalted butter, softened
• 8 oz (225g) cream cheese, softened
• 4 cups (500g) powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon (optional, for flavor)
• A pinch of salt

Instructions:

1. Prepare the cupcakes:

• Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
• In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
• Add the molasses, eggs, and vanilla extract, and mix until fully combined.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined (don’t overmix).
• Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

2. Bake the cupcakes:

• Bake the cupcakes for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

3. Make the frosting:

• While the cupcakes cool, make the frosting. Beat together the softened butter and cream cheese until smooth and creamy.
• Gradually add the powdered sugar, 1/2 cup at a time, mixing well after each addition.
• Add the vanilla extract, ground cinnamon (if using), and a pinch of salt. Mix until fluffy and smooth.

4. Frost the cupcakes:

• Once the cupcakes have cooled completely, spread or pipe the frosting onto the cupcakes using a spatula or piping bag.
• For extra festive flair, garnish with a sprinkle of cinnamon, candied ginger, or a small piece of crystallized ginger on top.

5. Serve and enjoy:

• Enjoy these Gingerbread Cupcakes as a cozy treat with a cup of tea or coffee, or as part of your holiday dessert spread!

Tips:

• Storage: Store the cupcakes in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.
• Spices: Feel free to adjust the spices to your taste! Add more ginger or cinnamon if you prefer a stronger flavor.
• Frosting variation: If you want a more traditional frosting, you can use a simple buttercream or even a cream cheese frosting without the cinnamon.

These Gingerbread Cupcakes will bring the warmth of the holidays to any occasion!