Easy Gingerbread Cupcakes with Whipped Cream Cheese Frosting
The holidays are the perfect time to bake something special, and these gingerbread cupcakes are exactly what you need. They’re soft, spiced, and topped with a tangy cream cheese created by cream chargers frosting that’s light and fluffy. Whether you’re hosting a party or baking for family, this recipe will make your celebrations unforgettable.
Ingredients You’ll Need
For the Gingerbread Cupcake Batter:
- 2 cups all-purpose flour
- 1 cup brown sugar
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp sea salt
- 2 large eggs
- ¾ cup molasses
- ½ cup canola or vegetable oil
- ½ cup milk
For the Whipped Cream Cheese Frosting:
- 8 oz full-fat cream cheese, softened
- ¼ cup butter, softened
- 1 tsp vanilla extract
- 3–4 cups powdered sugar
Step-by-Step Instructions
1. Prepare the Cupcake Batter
First, preheat your oven to 350°F (175°C). Next, line a muffin tin with 18 cupcake liners.
In a medium bowl, whisk together flour, brown sugar, ginger, cinnamon, baking powder, and salt until well combined. Then, in a separate large bowl, whisk the eggs before adding molasses, oil, and milk. Mix until smooth.
Gradually fold the dry mixture into the wet ingredients, about ½ cup at a time. Be careful not to overmix—this keeps the cupcakes tender.
After that, divide the batter evenly among the liners, filling each about ¾ full. Bake for 15–20 minutes, rotating pans halfway through for even baking. To check doneness, insert a toothpick into the center; if it comes out clean, they’re ready.
Finally, cool the cupcakes completely on a wire rack before frosting.
2. Make the Frosting
Meanwhile, prepare the frosting. Beat softened cream cheese and butter until smooth and creamy. Then, add vanilla extract and gradually mix in powdered sugar, one cup at a time. Continue beating until the frosting is light and fluffy.
For best results, chill the frosting slightly before piping. Use a piping bag with your favorite tip to decorate the cooled cupcakes.
Pro Tips for Perfect Cupcakes
- Use high-quality molasses for rich flavor.
- Rotate pans halfway through baking for even results.
- Chill frosting for 10 minutes before piping for cleaner swirls.
Why You’ll Love This Recipe
These cupcakes combine warm spices with a creamy, tangy topping, making them the ultimate holiday dessert. Moreover, they’re easy to prepare and perfect for parties or gifting. In addition, you can make them ahead of time and frost just before serving.
FAQ
Q: Can I make these cupcakes ahead of time?
Yes! Bake and store unfrosted cupcakes in an airtight container for up to 2 days. Frost before serving.
Q: Can I freeze them?
Absolutely. Freeze unfrosted cupcakes for up to 3 months. Thaw and frost when ready.
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