Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Introduction
Imagine a cozy winter evening, a warm fireplace, and the delightful aroma of freshly baked gingerbread cupcakes filling your home. These moist and flavorful treats are the perfect indulgence for the holiday season. Whether you’re hosting a festive gathering or simply craving a sweet treat, these gingerbread cupcakes with cinnamon cream cheese frosting are sure to delight your taste buds and bring joy to your heart.
Why You’ll Love This Recipe
These gingerbread cupcakes are a true crowd-pleaser with their rich and aromatic flavors. Here’s why you’ll fall in love with this recipe:
– Easy to make: This recipe requires simple ingredients and straightforward steps, making it accessible to both novice and experienced bakers.
– Festive and comforting: The combination of warm spices and molasses in the cupcakes evokes feelings of holiday cheer and coziness.
– Moist and fluffy texture: The addition of buttermilk ensures that these cupcakes are incredibly moist and tender.
– Irresistible cream cheese frosting: The creamy and tangy cinnamon cream cheese frosting is the perfect complement to the spiced cupcakes, creating a heavenly flavor combination.
Ingredients
To make these delightful gingerbread cupcakes, you’ll need the following ingredients:
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 teaspoon ground ginger
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 1/4 teaspoon ground nutmeg
– 1/2 cup unsalted butter, at room temperature
– 1/2 cup granulated sugar
– 1/2 cup molasses
– 1 large egg
– 1/2 cup buttermilk
– 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Follow these simple steps to create your own batch of delicious gingerbread cupcakes:
1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the molasses and egg to the butter mixture and beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients.
6. Stir in the vanilla extract.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
Expert Tips for Success
– Make sure all your ingredients are at room temperature before you begin. This helps to ensure that the batter mixes evenly and results in a tender cupcake.
– Don’t overmix the batter. Mix just until the ingredients are incorporated to avoid dense cupcakes.
– For an extra burst of flavor, add a teaspoon of freshly grated ginger to the batter.
– If you don’t have buttermilk, you can make your own by adding a teaspoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes before using.
Variations and Substitutions
While these gingerbread cupcakes are perfect as is, you can always get creative and customize the recipe to your liking:
– Add a handful of chopped crystallized ginger to the batter for some extra texture and heat.
– For a citrus twist, try adding the zest of an orange or lemon to the batter.
– If you prefer a different frosting, you can swap the cinnamon cream cheese frosting for a classic vanilla buttercream or a maple cream cheese frosting.
– If you’re watching your sugar intake, you can substitute the granulated sugar with a natural sweetener like maple syrup or honey.
Serving Suggestions
These gingerbread cupcakes are delicious on their own, but here are a few suggestions to take them to the next level:
– Top each cupcake with a sprinkle of cinnamon sugar or crushed gingersnap cookies for added crunch and visual appeal.
– Serve the cupcakes with a dollop of freshly whipped cream and a drizzle of caramel sauce for an indulgent treat.
– Pair them with a warm cup of spiced apple cider or a cozy mug of hot chocolate for the ultimate winter dessert experience.
FAQs
Q: Can I make these cupcakes in advance?
A: Absolutely! These cupcakes can be baked a day in advance and stored in an airtight container at room temperature. Frost them just before serving for the best texture and flavor.
Q: How long will these cupcakes stay fresh?
A: When stored properly in an airtight container, these cupcakes will stay fresh for up to 3 days at room temperature.
Q: Can I freeze these cupcakes?
A: Yes, you can freeze these cupcakes without the frosting. Place them in a freezer-safe container or bag and store them for up to 3 months. Thaw them at room temperature before frosting and serving.
Final Thoughts
Indulge in the warm and comforting flavors of gingerbread with these delightful cupcakes. Perfectly spiced and topped with a creamy cinnamon cream cheese frosting, they are the ultimate treat for the holiday season. So gather your ingredients, preheat your oven, and let the sweet aroma of freshly baked gingerbread cupcakes fill your home. We guarantee they’ll bring smiles to faces and create lasting memories for years to come. Happy baking!
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Moist and flavorful gingerbread cupcakes topped with creamy cinnamon cream cheese frosting, perfect for the holiday season.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
Directions
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Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
-
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
-
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
-
Add the molasses and egg to the butter mixture and beat until well combined.
-
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients.
-
Stir in the vanilla extract.
-
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
-
Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
-
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.