For a richer flavor, consider using dark molasses. Ensure your butter and cream cheese are properly softened for a smooth frosting. Don't overmix the batter to keep the cupcakes tender. Feel free to adjust the spices to your preference. Store frosted cupcakes in the refrigerator.
Gingerbread Cupcakes with Cream Cheese Frosting
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING12 People
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VIEWS449
Embrace the warmth of the season with these delightful gingerbread cupcakes. A symphony of spicy, moist cake meets a cloud of creamy, tangy frosting for an unforgettable treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol56 mg
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Fiber1 g
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Protein3 g
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Saturated Fat6 g
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Sodium185 mg
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Sugar23 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat & Prepare: Preheat your oven to 350 degrees F (175 degrees C). Prepare a 12-cup muffin tin with either butter or paper liners. (5 minutes)
02 Step
Recipe View Cream Butter & Sugar: In a mixing bowl, cream together 5 tablespoons of softened butter with the white sugar until light and fluffy. (5 minutes)
03 Step
Recipe View Incorporate Wet Ingredients: Add the molasses, egg, and egg yolk to the creamed mixture. Beat until well combined. (3 minutes)
04 Step
Recipe View Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg, and salt. (5 minutes)
05 Step
Recipe View Dissolve Baking Soda: Dissolve the baking soda in the hot milk. (1 minute)
06 Step
Recipe View Combine Wet & Dry: Gradually add the flour mixture to the creamed mixture, stirring until just combined. Then, stir in the hot milk mixture until everything is well incorporated. Be careful not to overmix. (5 minutes)
07 Step
Recipe View Fill Muffin Tin: Evenly pour the batter into the prepared muffin tin, filling each cup about two-thirds full. (3 minutes)
08 Step
Recipe View Bake: Bake at 350 degrees F (175 degrees C) for 20 minutes, or until the cupcakes are slightly springy to the touch. A toothpick inserted into the center should come out clean. (20 minutes)
09 Step
Recipe View Cool: Allow the cupcakes to cool for a few minutes in the pan before transferring them to a wire rack to cool completely. (10 minutes)
10 Step
Recipe View Prepare Frosting: In a clean mixing bowl, cream together the 2 tablespoons of softened butter and the cream cheese until smooth. (5 minutes)
11 Step
Recipe View Add Sugar: Gradually beat in the sifted confectioners' sugar until the frosting is light and fluffy. (5 minutes)
12 Step
Recipe View Flavor: Add the lemon extract and beat until well combined. (1 minute)
13 Step
Recipe View Frost & Serve: Once the cupcakes are completely cool, frost the tops generously with the cream cheese frosting. Serve and enjoy! (10 minutes)
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Josiane Weber
May 13, 2025Michael B: Delicious! I used blackstrap molasses for a more intense gingerbread flavor, and they turned out great.
Ima Hyatt
Aug 5, 2024Emily K: The lemon extract in the frosting adds a lovely brightness. I might try adding a bit of orange zest next time for an extra layer of flavor.
Dakota Lubowitz
Dec 7, 2023Sarah M: These cupcakes were a hit at our holiday party! The frosting is the perfect balance to the gingerbread.
Jerrod Brown
Aug 25, 2023David L: I've made these twice now, and they are always a crowd-pleaser. The recipe is easy to follow, and the cupcakes are so moist.