Description
Creating Sticky Spiced Gingerbread Cupcakes can be a fun and rewarding experience. Follow these simple steps to ensure success:
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 cup molasses
- ½ cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Incorporate Molasses: Stir in the molasses until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Add Vanilla: Stir in the vanilla extract until evenly distributed.
- Fill Cupcake Liners: Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake: Place in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- Prepare Cream Cheese Frosting: In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing well until fluffy. Stir in the vanilla and a pinch of salt.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For best flavor, let the cupcakes sit for a day before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg