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Three gorgeous gingerbread cupcakes with white cupcake wrappers and a rosemary garnish are sitting on a wire baking rack

Gingerbread Cupcakes


  • Author: Beyond Frosting
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Total Time: 44 minutes
  • Yield: 14-16 cupcakes

Description

These homemade moist Gingerbread Cupcakes are flavored with ginger, all spice, cloves and a touch of nutmeg. It’s the perfect holiday treat. This Gingerbread Cupcake Recipe is topped with a cinnamon maple whipped cream cheese frosting and garnished with rosemary.   


Ingredients

For the cupcake:

  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • ¼ cup vegetable oil
  • 2 large eggs
  • ¼ cup molasses
  • 1 teaspoon pure vanilla extract
  • ¼ cup light sour cream
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ½ cup milk

For the frosting:

  • ½ cup unsalted butter, cold
  • 8 ounces cream cheese, cold
  • 3-4 cups powdered confectionary sugar
  • 1 tablespoons maple syrup
  • 1 teaspoon heavy whipping cream or milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon

Instructions

  1. For the cupcakes: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
  2. In a large mixing bowl, combine the sugars, vegetable oil, eggs, molasses and vanilla extract and sour cream. Beat on medium speed until the well combined. Scrape down the bowl as needed.
  3. In a medium sized bowl, combine all remaining dry ingredients. Then, add half the dry ingredients to the batter followed half the milk and beat until it starts to combine.
  4. Finally add the remaining dry ingredients, mixing on low speed while pouring in the milk and beating until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  5. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
  6. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
  7. For the frosting: Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.
  8. Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.
  9. Slowly add the confectionary sugar 2 cups at a time, followed by the heavy cream, maple syrup and vanilla extract and beat until desired consistency is reached.
  10. Add the remaining powdered sugar desired consistency, at least 2 minutes.
  11. In a large piping bag fitted with a large open round pipping tip, pipe the frosting onto the cupcakes.

Notes

  • You can substitute the light sour cream with nonfat Greek yogurt