Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting recipe

Ingredient

For the Gingerbread Cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1½ tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt
• ½ cup (1 stick) unsalted butter, softened
• ½ cup packed dark brown sugar
• ½ cup molasses
• 1 large egg
• ½ cup milk
• 1 tsp vanilla extract

For the Cinnamon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¼ cup (½ stick) unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• Pinch of salt

Instructions

Make the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
3. In a large bowl, cream the butter and brown sugar until light and fluffy.
4. Mix in the molasses, egg, milk, and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet, mixing just until combined.
6. Divide batter evenly among cupcake liners.
7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cupcakes cool completely before frosting.

Make the Frosting:

1. In a large bowl, beat cream cheese and butter until smooth and creamy.
2. Add powdered sugar gradually, then beat in cinnamon, vanilla, and salt until fluffy.
3. Frost cooled cupcakes using a piping bag or spatula.

Optional Garnish: Sprinkle with cinnamon sugar, top with mini gingerbread cookies, or add a dusting of powdered sugar for a festive touch!

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