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!
Cupcakes
Frosting
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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 ¼ butter⅕ ¼ vegetable oil⅕ ⅓ 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 1 pure vanilla extract⅕ 2 large eggs⅕ ½ molasses⅕ ½ buttermilkAdd ginger, cinnamon, nutmeg, cloves, and cardamom (optional) to the batter and mix well.
⅕ 1 ground ginger⅕ 1 cinnamon⅕ ¼ nutmeg⅕ ¼ cloves⅕ ¼ 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.
⅕ 1 all purpose flour⅕ 1 baking powder⅕ ¼ 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 ¾ unsalted butterAdd powdered sugar, ½ cup at a time, beating well to combine.
⅕ 2-3 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.
⅕ 4 cream cheese⅕ 1 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.
⅕ 2 molasses⅕ 1 cinnamon⅕ 1 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!
⅕ 12 mini gingerbread men cookies
