I’m quite particular when it comes to gingerbread. I’m not a fan of any store-bought gingerbread cookies, cakes, etc. It’s one of those things I can only appreciate when it’s homemade, fresh out of the oven, because the spices are really potent and fresh. I’ve never actually made anything gingerbread myself up until these cupcakes. It took me
three four batches to get it right but couldn’t feel prouder. These are the most delicious & festive cupcakes ever. The spicy gingerbread pairs so perfectly with the sweet cinnamon frosting.
They were a bit of a struggle to make at the start, so make sure you follow every word of the ingredients. Most importantly, everything must be at room temperature!! I can’t stress that part enough. If your milk or egg is cold, the mixture simply will not blend together.
I melted the butter slightly and whisked it together with the brown sugar. I kept an egg in hot (not boiling) water to warm it up and put the milk and molasses in the microwave for about 15 seconds. It went a long way to ensure nothing separated during the mixing process.
I combined two different recipes for the cupcakes and the frosting. For the cupcakes, I used this recipe from Sally’s Baking Addiction. It made 10 cupcakes using the large muffin liners. For the frosting, I used this recipe from Le Creme De La Crumb but I recommend cutting the ingredients in half because it made enough frosting for about 18-20 cupcakes. I’ve adapted and combined both recipes below.
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
For the cupcakes
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1 egg, at room temperature
1/2 cup (120ml) milk, at room temperature1
1/2 cup (156g) molasses
1 teaspoon vanilla extract
1 and 1/3 cups (167g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground allspice
For the Frosting
2 cups powdered sugar
60g cream cheese, softened
1 tablespoon cinnamon
½ teaspoon vanilla
2-4 tablespoons heavy cream
1. Preheat oven to 350°F (177°C). Line 12-count muffin pan with cupcake liners. Set aside.
2. Make the cupcakes: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the milk, molasses, and vanilla on medium speed. Don’t worry if mixture is a bit piecey and not fully combined.
2. In a medium bowl, toss the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.
3. Fill cupcake liners 2/3 of the way full, no more. Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.
4. For the frosting: Beat the cream cheese until fluffy (about 2 minutes). Add vanilla, cinnamon, and 2 tablespoons of heavy cream and mix until smooth. Gradually mix in powdered sugar. Add 1-2 more tablespoons of heavy cream as needed to thin the frosting to a spreadable consistency. Spread on cooled cupcakes. Store in airtight container.