Gingerbread Spiced Cupcakes (Printable version)

Moist cupcakes infused with warm spices and topped with creamy vanilla frosting, perfect for cozy gatherings.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 tsp ground ginger
03 - 1 tsp ground cinnamon
04 - 1/4 tsp ground cloves
05 - 1/4 tsp ground nutmeg
06 - 1/2 tsp baking soda
07 - 1/4 tsp baking powder
08 - 1/4 tsp salt

→ Wet Ingredients

09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup packed brown sugar
11 - 1/2 cup molasses (unsulphured)
12 - 1 large egg, room temperature
13 - 1 tsp vanilla extract
14 - 1/2 cup milk

→ Frosting

15 - 4 oz cream cheese, softened
16 - 1/4 cup unsalted butter, softened
17 - 2 cups powdered sugar, sifted
18 - 1 tsp vanilla extract
19 - 1 to 2 tbsp milk, as needed

# Directions:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt until evenly mixed.
03 - In a large bowl, beat the softened butter and packed brown sugar with an electric mixer until light and fluffy, approximately 2 minutes.
04 - Incorporate the molasses, egg, and vanilla extract into the butter mixture. Beat until fully combined.
05 - Add half of the dry ingredients to the wet mixture, then pour in the milk. Beat gently, followed by adding the remaining dry ingredients. Mix until just combined, taking care not to overmix.
06 - Divide the batter evenly among the cupcake liners, filling each approximately two-thirds full.
07 - Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
09 - Beat the cream cheese and butter until smooth. Add powdered sugar and vanilla extract and beat until fluffy. Adjust consistency with 1 to 2 tablespoons of milk as needed.
10 - Once completely cooled, frost each cupcake generously. Optionally, decorate with festive sprinkles or a light dusting of ground cinnamon.

# Expert advice:

01 -
  • The spices bloom in your kitchen like a holiday candle you never have to blow out.
  • They stay soft for days, tucked in a tin or left under a dome on the counter.
  • The frosting is just sweet enough to balance the molasses without fighting it.
02 -
  • Overmixing the batter after adding flour makes the cupcakes dense and chewy instead of soft.
  • Frosting warm cupcakes turns the cream cheese runny and ruins the texture completely.
  • Molasses can vary in strength, so taste your batter if you're unsure and adjust spices if needed.
03 -
  • Sift your powdered sugar before beating it into the frosting to avoid lumps that won't smooth out.
  • Use a cookie scoop to fill the liners evenly so all the cupcakes bake at the same rate.
  • If your molasses is cold and thick, warm the measuring cup under hot water first so it pours cleanly.

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