Yield: 15 CUPCAKES
Prep time: 45 MIN
Cook time: 20 MIN
Total time: 2 HR
Spiced gingerbread cupcakes that are moist, fluffy & filled with holiday cheer. Then they’re frosted with tangy, sweet cream cheese frosting and a sprinkle of cinnamon. For this recipe – just make sure not to use blackstrap molasses. Blackstrap molasses is too strong and not sweet enough for using in this recipe. Fancy molasses, cooking molasses or light molasses are perfect.
FOR THE GINGERBREAD CUPCAKES:
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tsp ground cinnamon
2 tsp ground ginger
¼ tsp ground cloves
¼ cup unsalted butter, softened
¼ cup vegetable oil
½ cup brown sugar, packed
1 large egg
1 large egg yolk
2 tsp vanilla extract
½ cup molasses, not blackstrap
½ cup milk
FOR THE CREAM CHEESE FROSTING:
⅔ cup unsalted butter, softened
⅓ cup brick-style cream cheese (2.5 oz), softened
1 tsp vanilla extract
¼ tsp salt
3.5-4 cups powdered sugar
1-2 tbsp whipping cream
TO MAKE THE GINGERBREAD CUPCAKES:
Preheat the oven to 365°F (185°C). Line muffin pans with muffin papers (you’ll end up with 14-16 cupcakes total).
In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger & cloves.
In a large bowl beat together the butter, oil and sugars. Then beat in the egg, egg yolk, vanilla extract and molasses.
With the mixer on low speed beat in about ½ of the flour mixture followed by about 1/2 of the milk. Repeat with the rest of the flour mixture and milk.
Spoon the batter into the prepared cupcake pans, filling each about ⅔ full. You should end up with 14-16 cupcakes total.
Bake for 15-18 minutes, or until an inserted toothpick comes out clean.
TO MAKE THE CREAM CHEESE FROSTING:
In a large bowl beat the butter and cream cheese until evenly combined. Beat in the vanilla and salt.
Turn down the mixer to low speed and beat in the flour about ½ cup at a time until the desired sweetness level and consistency is reached.
If needed, beat in the cream 1 tablespoon at a time.
Frost each cupcake with a knife or piping bag and tip. Optionally, decorate with a sprinkle of cinnamon and cupcake toppers.