Gingerbread Cupcakes with Cream Cheese Frosting: A Bite of Holiday Magic
Warm spices meet creamy sweetness in every bite of these gingerbread cupcakes with cream cheese frosting. Cinnamon, ginger, and molasses build a cozy flavor base that feels like a crackling fireplace and snowy night rolled into one. Each cupcake rises soft and tender, with a rich brown crumb and a scent that fills the kitchen with comfort. The real showstopper sits on top—a swirl of smooth cream cheese frosting that cuts the spice with just the right tang. A dusting of cinnamon or a sprinkle of crushed ginger snaps adds the perfect final touch. These cupcakes don’t just taste good—they capture the spirit of the season. Friends and family gather faster than you can say “bake,” drawn by the scent alone. Whether it’s a party tray or a quiet evening treat, this recipe brings warmth and cheer to the table with zero stress and maximum flavor.
Ingredients for Gingerbread Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup molasses
- 1/2 cup whole milk
Ingredients for Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional, for dusting)
Required Tools and Equipment:
- Muffin tin (12-cup capacity)
- Cupcake liners (optional)
- Mixing bowls (one large for the cupcake batter, one for the frosting)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Whisk or spoon for mixing dry ingredients
- Spatula for scraping down the sides of the bowl
- Ice cream scoop or spoon for portioning batter
- Cooling rack for cupcakes
- Piping bag or offset spatula for frosting
- Sifter (optional, for dusting cinnamon)
Step-by-Step Guide to Make Gingerbread Cupcakes with Cream Cheese Frosting
1. Preheat the Oven and Prepare the Muffin Tin
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a 12-cup muffin tin with cupcake liners or lightly grease each cup to prevent the cupcakes from sticking. Setting this up ahead of time ensures a smooth baking process.
2. Mix the Dry Ingredients
In a medium-sized mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. This step ensures that the dry ingredients are evenly distributed, which helps the cupcakes rise properly while baking. Set this bowl aside for later.
3. Cream the Butter and Sugar
In a large mixing bowl, use an electric hand mixer or a stand mixer to beat the softened butter and brown sugar together. Mix on medium speed for 2-3 minutes until the mixture becomes light and fluffy. This process incorporates air into the batter, creating a soft, tender cupcake texture.
4. Add the Eggs
Once the butter and sugar are fully creamed, add the eggs one at a time. Beat well after each addition to ensure the eggs are fully incorporated into the mixture. This helps bind the ingredients together and creates a smooth batter.
5. Mix in the Molasses
Add the molasses to the creamed butter, sugar, and egg mixture. Beat until fully combined. The molasses adds depth to the flavor and contributes to the rich, warm color of the cupcakes.
6. Alternate Adding Dry Ingredients and Milk
With the mixer on low speed, gradually add half of the dry ingredients to the wet mixture. Mix until just combined, then add half of the milk. Repeat this process, adding the remaining dry ingredients followed by the rest of the milk. Be sure to mix after each addition until just combined to avoid overmixing, which could make the cupcakes dense.
7. Fill the Cupcake Liners
Using a spoon or an ice cream scoop, evenly distribute the batter into the prepared muffin tin, filling each liner about two-thirds full. This helps ensure the cupcakes bake evenly and don’t overflow. You should have enough batter for 12 cupcakes.
8. Bake the Cupcakes
Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check if they are done, insert a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are ready. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare the Cream Cheese Frosting
While the cupcakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla extract and cinnamon (if using) and beat until the frosting is light and fluffy. Adjust the consistency by adding more powdered sugar if needed.
10. Frost the Cupcakes
Once the cupcakes are completely cool, use a piping bag or offset spatula to generously frost each cupcake with the cream cheese frosting. For a decorative touch, sprinkle a pinch of cinnamon or crushed ginger snaps on top. Enjoy these delicious gingerbread cupcakes with their smooth, creamy frosting!
How to Store?
Proper storage ensures that your gingerbread cupcakes stay fresh and moist for as long as possible. Follow these steps to store your cupcakes correctly:
1. Let the Cupcakes Cool Completely
Before storing your gingerbread cupcakes, make sure they are completely cool. Storing warm cupcakes can lead to condensation inside the storage container, which could make the cupcakes soggy or affect the texture of the frosting. Allow them to cool on a wire rack for at least 30 minutes or until they are fully cool to the touch.
2. Use an Airtight Container
Once cooled, place the cupcakes in an airtight container. This helps to lock in moisture and prevents them from drying out. If you have a cupcake carrier, this is an ideal option as it keeps them in place and protected from any potential crushing or damage. Be sure not to stack the cupcakes directly on top of each other to avoid smooshing the frosting.
3. Refrigerate for Long-Term Storage
Because of the cream cheese frosting, it’s important to refrigerate your cupcakes if you plan to store them for more than one day. The cream cheese needs to stay chilled to prevent it from spoiling. Place the airtight container with the cupcakes in the refrigerator, where they will stay fresh for up to 4-5 days.
4. Storing Without Refrigeration (Short-Term)
If you plan to enjoy the cupcakes within a day or two, you can store them at room temperature. Just make sure they are in an airtight container, and keep them in a cool, dry place away from direct sunlight or heat. This method is best for short-term storage as the frosting will soften and could spoil if left at room temperature for longer periods.
5. Freezing for Longer Storage
For longer storage, you can freeze gingerbread cupcakes. Start by placing them in an airtight container or wrapping each cupcake individually in plastic wrap or aluminum foil. If freezing with frosting, it’s best to freeze the cupcakes uncovered for 1-2 hours first, until the frosting hardens, then wrap them to avoid the frosting sticking to the container. Frozen cupcakes can last up to 3 months.
6. Thawing Frozen Cupcakes
To thaw frozen gingerbread cupcakes, remove them from the freezer and let them sit at room temperature for about 2 hours. If you have stored them with frosting, avoid microwaving them, as the frosting can melt and become runny. Once thawed, they will taste fresh and delicious, just like when they were first baked.
By following these storage tips, you can enjoy your gingerbread cupcakes with cream cheese frosting for several days or even weeks without sacrificing flavor or texture!
FAQs
1. Can I make these cupcakes without cream cheese frosting?
Yes, you can easily omit the cream cheese frosting and opt for another type of frosting, such as buttercream or whipped cream, or simply enjoy the cupcakes without frosting. The gingerbread flavor still shines through!
2. Can I freeze the cream cheese frosting separately?
Yes, you can freeze the cream cheese frosting separately. Place it in an airtight container and freeze for up to 3 months. When you’re ready to use it, allow it to thaw in the refrigerator and re-whip it before frosting your cupcakes.
3. Can I use a different type of sweetener for these cupcakes?
While brown sugar is recommended for its rich flavor, you can substitute it with coconut sugar or white sugar. Keep in mind that the flavor and moisture of the cupcakes may change slightly depending on the sweetener used.
4. Can I make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the measurements and adjust according to the instructions on the flour blend package for the best results.
5. How can I make these cupcakes spicier?
If you prefer a spicier gingerbread flavor, increase the amount of ground ginger or cinnamon in the recipe. You can also add a pinch of cayenne pepper or more cloves for extra warmth.
Conclusion
These gingerbread cupcakes with cream cheese frosting are the perfect balance of spiced warmth and creamy sweetness. Ideal for holiday gatherings, cozy afternoons, or as a sweet treat any time of year, they combine comforting flavors with a smooth, tangy frosting. Whether enjoyed fresh or stored for later, these cupcakes are a crowd-pleaser that will bring a touch of magic to your dessert table. Easy to make, delicious to eat, and simple to customize, this recipe is sure to become a favorite in your baking repertoire.
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