Gingerbread Cupcakes with Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Moist, warmly spiced gingerbread cupcakes topped with silky cream cheese frosting—an irresistibly nostalgic holiday treat.

5 Tbsp unsalted butter, softened

1/2 cup white sugar

1/2 cup unsulfured molasses

1 egg

1 egg yolk

1 1/4 cups all-purpose flour

1 Tbsp Dutch-process cocoa powder

1 1/4 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground allspice

1/2 tsp ground nutmeg

1/4 tsp salt

1 tsp baking soda

1/2 cup hot milk

2 Tbsp unsalted butter, softened (for frosting)

2 oz cream cheese, softened

2/3 cup sifted confectioners’ sugar

1/4 tsp lemon extract

Cook Mode Prevent your screen from going dark

Preheat the oven to 350°F (175°C). Butter or line a 12-cup muffin tin.
Cream 5 Tbsp butter with the sugar until smooth. Add the molasses, egg, and egg yolk; mix well.
In a separate bowl, sift together the flour, cocoa, ginger, cinnamon, allspice, nutmeg, and salt.
Dissolve the baking soda in the hot milk.
Add the dry mixture to the creamed mixture and stir gently until just combined.
Stir in the hot milk mixture. Divide the batter evenly among the muffin cups.
Bake for about 20 minutes, or until cupcakes spring back when touched. Cool in the pan for a few minutes, then transfer to a rack to cool completely.
For the frosting, cream 2 Tbsp butter with the cream cheese until smooth.
Beat in the confectioners’ sugar until fluffy, then add lemon extract and mix well.
Frost cupcakes generously once fully cooled.

Add orange zest to the frosting for a citrus twist.

Fold mini chocolate chips into the batter for extra richness.

Top with candied ginger for spice and texture.

Use vanilla extract instead of lemon for a milder frosting.

Sprinkle cinnamon sugar over frosting for warmth.

Find it online: https://chocolatecoveredamy.com/gingerbread-cupcakes-with-cream-cheese-frosting/