Description
Indulge in the cozy comfort of the holiday season with these Gingerbread Delight Cupcakes. This recipe combines the classic, warm spices of gingerbread with a creamy, rich cream cheese frosting, making it a perfect treat for festive gatherings or a sweet, spiced dessert option for your family. Whether you are an experienced baker or a novice, following this straightforward recipe will allow you to bring a touch of sweetness and joy to your holiday celebrations.
Ingredients
- 1 ½ cups plus 2 tablespoons all-purpose flour (spooned and leveled)
- ½ cup buttermilk
- ½ cup butter (room temperature)
- ½ cup packed dark brown sugar
- ⅓ cup unsulfured molasses
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 teaspoon vanilla extract
- Cream Cheese Frosting:
- 4 cups powdered sugar
- 8 oz Philadelphia cream cheese (room temperature)
- ½ cup butter (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Step-by-Step Directions
1. Preheat the Oven and Prepare the Cupcake Tin
Set your oven to 350°F (177°C). Line a cupcake tin with 12 cupcake liners.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. Set aside.
3. Mix Wet Ingredients
In a separate measuring cup, blend the buttermilk and molasses. Set this mixture aside.
4. Cream Butter and Sugar
Using an electric mixer with the paddle attachment, beat the butter and dark brown sugar until the mixture is light and fluffy.
5. Add Eggs and Vanilla
Incorporate the eggs one at a time into the butter and sugar mixture, then stir in the vanilla extract.
6. Combine All Ingredients
Gradually add half of the dry ingredient mixture to the butter mixture, alternating with the buttermilk and molasses, and ending with the remaining dry ingredients.
7. Bake
Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Cool and Frost
Allow the cupcakes to cool completely before frosting with the cream cheese frosting.
Cream Cheese Frosting Directions
Using an electric mixer, blend the cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until fully incorporated. Add the vanilla extract and cinnamon, and continue to mix until smooth. Transfer the frosting to a piping bag with a large French tip and apply to the cooled cupcakes.
Servings & Preparation/Cooking Time
- Servings: Makes 12 cupcakes
- Preparation Time: 20 minutes
- Cooking Time: 15-18 minutes
Tips for Storage & Reheating
- Store the cupcakes in an airtight container in the refrigerator for up to 5 days.
- Allow the cupcakes to reach room temperature before serving for the best flavor and texture.
Conclusion
These Gingerbread Delight Cupcakes are the perfect blend of spicy and sweet, making them an ideal dessert for holiday festivities. The combination of gingerbread with a creamy, fluffy cream cheese frosting transforms a simple cupcake into a decadent treat. Enjoy baking and sharing these delightful cupcakes this festive season!
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Gingerbread Delight Cupcakes
- Total Time: 2 minute
- Yield: Makes 12 cupcakes 1x
Description
Indulge in the cozy comfort of the holiday season with these Gingerbread Delight Cupcakes. This recipe combines the classic, warm spices of gingerbread with a creamy, rich cream cheese frosting, making it a perfect treat for festive gatherings or a sweet, spiced dessert option for your family. Whether you are an experienced baker or a novice, following this straightforward recipe will allow you to bring a touch of sweetness and joy to your holiday celebrations.
Ingredients
- 1 ½ cups plus 2 tablespoons all-purpose flour (spooned and leveled)
- ½ cup buttermilk
- ½ cup butter (room temperature)
- ½ cup packed dark brown sugar
- ⅓ cup unsulfured molasses
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 teaspoon vanilla extract
- Cream Cheese Frosting:
- 4 cups powdered sugar
- 8 oz Philadelphia cream cheese (room temperature)
- ½ cup butter (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Instructions
- Preheat the Oven and Prepare the Cupcake Tin Set your oven to 350°F (177°C). Line a cupcake tin with 12 cupcake liners.
- Combine Dry Ingredients In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. Set aside.
- Mix Wet Ingredients In a separate measuring cup, blend the buttermilk and molasses. Set this mixture aside.
- Cream Butter and Sugar Using an electric mixer with the paddle attachment, beat the butter and dark brown sugar until the mixture is light and fluffy.
- Add Eggs and Vanilla Incorporate the eggs one at a time into the butter and sugar mixture, then stir in the vanilla extract.
- Combine All Ingredients Gradually add half of the dry ingredient mixture to the butter mixture, alternating with the buttermilk and molasses, and ending with the remaining dry ingredients.
- Bake Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Frost Allow the cupcakes to cool completely before frosting with the cream cheese frosting.
- Cream Cheese Frosting Directions Using an electric mixer, blend the cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until fully incorporated. Add the vanilla extract and cinnamon, and continue to mix until smooth. Transfer the frosting to a piping bag with a large French tip and apply to the cooled cupcakes.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes