These Gingerbread Cupcakes with Cinnamon Frosting have got to be some of the best you will ever have. The perfect combination of flavors in my opinion.
These gingerbread cupcakes have not only a great fluffy texture but the spiciness you expect out of gingerbread thanks to the Ginger, Cinnamon, Nutmeg and Cloves.
You will notice that this cupcake recipe calls for 4 eggs. While a bit unusual for this type of recipe, it does play a key role so make sure you don't use less than 4 eggs.
Did you know you could use the following as a substitute for an egg in case you are short in the middle of a recipe? For 1 egg use: 2 tablespoons water, 2 teaspoons baking powder and 1 teaspoon vegetable oil. Cool uh?
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Gingerbread Cupcakes with Cinnamon Frosting recipe (see recipe card for quantities): All Purpose Flour, Ground Ginger, Ground Cinnamon, Ground Nutmeg, Ground Cloves, Unsalted Butter, White Sugar, Light Brown Sugar, Molasses, Eggs, Vanilla Extract, Powdered Sugar, Cream Cheese and Heavy Cream.
🥣 How to Make Gingerbread Cupcakes with Cinnamon Frosting
Make the Cupcakes
Preheat oven to 350°F. Line muffin tins with cupcake liners and set aside.
In a mixing bowl, whisk together flour, ginger, cinnamon, nutmeg, and cloves. Set aside.
In another large bowl cream together butter and sugars until pale and fluffy. Add molasses, and the eggs and beat until combined.
Add vanilla extract. Gradually mix in flour mixture until combined.
Divide batter evenly among the lined cups, filling each ¾ full.
Bake about 25 minutes or until an inserted toothpick comes out clean.
Allow cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting
In a mixing bowl, beat the cream cheese until fluffy. Add vanilla extract, cinnamon, and 2 tablespoons of heavy cream and mix until smooth.
Gradually mix in powdered sugar. Add 1 to 2 more tablespoons of heavy cream as needed to thin the frosting to a spreadable consistency.
Gingerbread Cupcakes with Cinnamon Frosting
Equipment
- Muffin Pan
Ingredients
- 1 ½ Cups All Purpose Flour
- 2 tablespoon Ground Ginger
- 2 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cloves
- 1 ½ Cups Unsalted Butter
- 1 Cup White Sugar
- ½ Cup Light Brown Sugar
- 3 tablespoon Molasses
- 4 Eggs, at room temperature
- 1 ½ teaspoon Vanilla Extract
Frosting;
- 4 Cups Powdered Sugar
- 4 oz Cream Cheese, softened
- 1 tablespoon Ground Cinnamon
- ½ teaspoon Vanilla Extract
- 4 tablespoon Heavy Whipping Cream
Instructions
Make the Cupcakes
- Preheat oven to 350F. Line muffin tins with cupcake liners and set aside.
- In a mixing bowl, whisk together flour, ginger, cinnamon, nutmeg, and cloves. Set aside.
- In another large bowl cream together butter and sugars until pale and fluffy. Add molasses, beat until combined. Add eggs, beating after each until well combined.
- Add vanilla extract. Gradually mix in flour mixture until combined.
- Divide batter evenly among the lined cups, filling each ¾ full.
- Bake about 25 minutes or until an inserted toothpick comes out clean.
- Allow cupcakes to cool in the pan for about 10 minutes, then transfer to wire rack to cool completely before frosting.
Make the Frosting
- In a mixing bowl, beat the cream cheese until fluffy. Add vanilla extract, cinnamon, and 2 tablespoons of heavy cream and mix until smooth.
- Gradually mix in powdered sugar. Add 1 to 2 more tablespoons of heavy cream as needed to thin the frosting to a spreadable consistency.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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