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Gingerbread Cupcakes
Serves 12
30 mins prep
15 mins cook
45 mins total
These gingerbread cupcakes are soft, moist, spiced, and frosted with a creamy vanilla and gingerbread cream cheese frosting swirl. They taste exactly like flavorful, spiced gingerbread cookies but in cupcake form! I topped them with mini gingerbread cookies. They’re the perfect cupcake for the holidays and if you love gingerbread!
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Cupcakes
Frosting
Cupcakes
Add muffin liners into a 12 hole regular sized muffin tin. Preheat oven to 355°F (180°C).
In a large bowl or standmixer, combine butter, oil, and sugar. Beat until creamy, smooth, and lightened in color.
⅕ cup butter⅕ cup vegetable oil⅕ cup brown sugarAdd vanilla extract and eggs, one by one, beating well and scraping the bowl in between. Add molasses and buttermilk, mixing well to combine.
⅕ teaspoon pure vanilla extract⅓ large eggs⅕ cup molasses⅕ cup buttermilkAdd ginger, cinnamon, nutmeg, cloves, and cardamom (optional) to the batter and mix well.
⅕ tablespoon ground ginger⅕ teaspoon cinnamon⅕ teaspoon nutmeg⅕ teaspoon cloves⅕ teaspoon cardamomSift flour, baking powder, and baking soda right into the same bowl. Fold with a whisk just until a batter forms with no more dry streaks.
⅓ cup all purpose flour⅕ teaspoon baking powder⅕ teaspoon baking sodaFill the muffin liners with batter ¾ of the way up, leaving room for them to rise in the oven. Bake for 15-18 minutes or until a toothpick inserted into the middle comes out mostly clean with a few crumbs attached.
Let cool and remove from the muffin tin.
Frosting
Add softened butter into a large bowl or standmixer. Beat with a paddle attachment or stand mixer until creamy and lightened in color.
⅕ cup unsalted butterAdd powdered sugar, ½ cup at a time, beating well to combine.
½ cups powdered sugarAdd softened cream cheese and beat well to combine. Add vanilla, beat well, and scrape down the sides of the bowl. The frosting should be light, fluffy, and hold its shape well. Add more icing sugar for more body and to smooth it out if needed.
⅔ oz cream cheese⅕ teaspoon pure vanilla extractSet half the frosting aside in a separate bowl.
Add molasses, cinnamon, and ginger into the rest of the frosting. Beat together until smooth.
⅓ tablespoons molasses⅕ teaspoon cinnamon⅕ teaspoon gingerFill a piping bag fitted with a piping tip by adding vanilla frosting on one side and gingerbread frosting on the other side. This will create a swirled frosting effect.
Pipe swirls of frosting on top of the baked and cooled cupcakes. Squish a gingerbread man into the side or top of each cupcake’s frosting. Sprinkle with more cinnamon (optional), and serve!
2 mini gingerbread men cookies