Cozy Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Imagine the comforting aroma of gingerbread filling your kitchen with these cozy cupcakes! Perfectly spiced and topped with creamy cinnamon frosting, these cupcakes are a simple yet festive treat to brighten your holiday season.
Ingredients:
For the Cupcakes:
2 cups all-purpose flour
2 tsp ground ginger
2 tsp ground cinnamon
tsp kosher salt 蓼
tsp ground nutmeg
tsp baking soda
tsp baking powder 籠
tsp ground cloves
cup packed light brown sugar
cup unsalted butter, softened 杻
cup molasses
1 large egg 讀
2 large egg yolks 讀
cup whole milk 拏
2 Tbsp sour cream
For the Frosting:
1 cup unsalted butter, softened 杻
16 oz cream cheese, softened 燎
1 tsp vanilla bean paste
1 tsp ground cinnamon
– tsp kosher salt 蓼
5 cups powdered sugar sifted to avoid lumps
Instructions:
For the Cupcakes:
1 Preheat your oven to 350F 175C. Line a muffin tin with cupcake liners.
2 In a bowl, whisk together the flour, ginger, cinnamon, salt, nutmeg, baking soda, baking powder, and cloves. Set aside.
3 In another bowl, beat together brown sugar and softened butter until smooth.
4 Add molasses, then the egg and yolks, whisking until combined.
5 Stir in milk and sour cream until smooth, followed by the vanilla extract.
6 Gently fold in the dry ingredients until just mixeddont overmix!
7 Fill each cupcake liner about 2/3 full. Bake for 20-22 minutes or until a toothpick comes out clean. Let cool on a wire rack.
For the Frosting:
1 In a mixing bowl, beat butter and cream cheese until smooth and fluffy.
2 Add vanilla, cinnamon, and salt, then gradually add powdered sugar until the frosting is smooth and fluffy.
3 Once cupcakes are completely cool, pipe or spread frosting on each cupcake.
Chefs Notes & Tips:
Make Ahead: The cupcakes unfrosted can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
Custom Frosting: Add a pinch of extra cinnamon or a dash of nutmeg for more spice in the frosting.
Extra Cozy: Dust with cinnamon on top before serving.
Recipe Summary
Yield: 12 cupcakes
Prep Time: 30 minutes
Cook Time: 22 minutes
Total Time: 52 minutes
Nutrition Per Cupcake
Calories: 350
Carbohydrates: 42g
Fat: 18g
Protein: 3g
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