Spicy Gingerbread Cupcakes
Delightful cupcakes blending traditional gingerbread flavors with a light, fluffy texture, topped with cream cheese frosting for a festive treat.
Ingredients
For the Cupcake Batter
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cups Unsalted butter, softened Ensure it's at room temperature
- 1 cups Brown sugar
- 2 large Eggs At room temperature
- 0.5 cups Molasses
- 0.5 cups Buttermilk
- 1 teaspoon Vanilla extract
For the Cream Cheese Frosting
- 1 cups Cream cheese, softened At room temperature
- 0.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 0.25 cups Heavy cream To achieve a creamy consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a cupcake tin with liners.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt.
- In a large bowl, cream the softened butter with brown sugar until light and fluffy.
- Add eggs, molasses, buttermilk, and vanilla to the butter mixture and mix until well incorporated.
- Gradually combine the dry mixture with the wet mixture, stirring gently until just combined.
- Spoon batter into cupcake liners, filling each about two-thirds full.
Baking
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Frosting
- In a bowl, beat the softened cream cheese until smooth.
- Gradually add powdered sugar, vanilla, and heavy cream; mix until creamy.
- Frost cooled cupcakes with the cream cheese frosting.
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Notes
Consider adding garnishes like sprinkles, nuts, or cinnamon on top for presentation. Store in an airtight container to maintain freshness.