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Gingerbread Cupcakes

Cupcakes filled with classic gingerbread flavors, topped with a creamy vanilla frosting and topped with a tiny gingerbread man.
Prep Time10 minutes
Cook Time20 minutes
Frosting10 minutes
Total Time40 minutes
Course: Dessert, Holiday
Cuisine: American
Servings: 12

Ingredients

Gingerbread Cupcakes

  • 8 tablespoons of butter, room temperature
  • 2/3 cup of brown sugar, packed
  • 1/2 cup of molasses
  • 1 large egg
  • 2/3 cup of whole milk
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of fresh lemon zest (optional)
  • 1 1/2 cups of all purpose flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 1/2 teaspoon of ground cinnamon
  • 1 teaspoon of ground ginger
  • 1/2 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground cloves
  • 1/4 teaspoon of all spice

Vanilla Cream Buttercream Frosting

  • 8 ounces of cream cheese, room temperature
  • 8 tablespoons of butter, room temperature
  • 1 tablespoon of vanilla extract
  • a pinch of salt
  • 3 cups of confectioners sugar

Garnish

  • 12 mini gingerbread cookies

Instructions

  • Preheat your oven to 350 degrees
  • Cream together 8 tablespoons of room temperature butter with 2/3 cup of brown sugar, 1/2 cup of molasses and 1 large egg in a large bowl using an electric hand mixer or stiff whisk
  • Add 2/3 cup of whole milk and 2 teaspoon of vanilla extract and mix to combine
  • Combine 1 1/2 cups of all purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1 1/2 teaspoon of ground cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, 1/4 teaspoon of all spice and 1 teaspoon of fresh lemon zest (optional, but recommended) and add it into the remaining ingredients
  • Mix until all ingredients are fully incorporated
  • Grease of line a 12 cup cupcake tin
  • Fill each cavity 2/3 of the way
  • Bake on the middle rack of a 350 degree oven for 18-20 minutes or until a toothpick comes out of the middle of a cupcake clean
  • Transfer the cupcakes onto a cooling rack to cool fully before frosting
  • While the cupcakes cool, make the frosting by creaming together 8 ounces of room temperature cream cheese with 8 tablespoons of room temperature butter using an electric hand mixer or stand mixer
  • Add 1 tablespoon of vanilla extract and a pinch of salt and mix to combine
  • Add about 3 cups of confectioners sugar, a little at a time, continuing to cream the frosting as you add more 
  • Once the cupcakes are cool, top them with frosting and a little gingerbread man and enjoy!
  • Store leftovers in an airtight container at room temperature