Gingerbread Cupcakes with Cream Cheese Frosting
These moist, spiced gingerbread cupcakes are topped with a luscious, tangy cream cheese frosting, creating the perfect balance of warm holiday flavors and creamy sweetness. They're an easy, festive dessert that fills your kitchen with an aromatic gingerbread scent.
Ingredients
Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 0.5 tsp ground cloves
- 0.25 tsp salt
- 0.5 cup unsalted butter softened to room temperature
- 0.5 cup brown sugar packed
- 0.5 cup molasses unsulphured
- 1 large egg room temperature
- 0.5 cup hot water
- 8 oz cream cheese softened to room temperature
- 0.5 cup unsalted butter softened to room temperature
- 2.5 cups powdered sugar sifted
- 1 tsp vanilla extract
Notes
Storage: Store cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor. Make-Ahead: Bake the cupcakes up to 2 days in advance and store unfrosted at room temperature. Frost the day of serving. The frosting can be made 1 day ahead and refrigerated; re-whip before using. Variations: For a dairy-free version, use vegan butter and dairy-free cream cheese. For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Serving Suggestion: Pair with a hot cup of tea or coffee for a cozy holiday treat.