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Servings: 12
Calories: 368kcal
Ingredients
For the Gingerbread Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature
- ½ cup dark brown sugar
- 1 large egg at room temperature
- ½ cup molasses
- ½ cup whole milk
For the Maple Frosting:
- 4 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Line a cupcake pan with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 ½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ¼ teaspoon salt
- In the bowl of an electric mixer fitted with a paddle attachment, beat the unsalted butter and dark brown sugar on medium speed until light and creamy, about 2 minutes.½ cup unsalted butter, ½ cup dark brown sugar
- Beat in the egg until fully combined. Add the molasses and mix again—it may look slightly clumpy, which is normal.1 large egg, ½ cup molasses
- Gradually pour in the whole milk, then slowly add the dry ingredients. Mix just until combined, scraping down the sides of the bowl as needed. Avoid overmixing.½ cup whole milk
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until the tops spring back when gently pressed and a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before frosting.
- In a medium bowl, beat the softened cream cheese, unsalted butter, and powdered sugar together until smooth and creamy. Mix in the pure maple syrup and vanilla extract until fully combined.4 ounces cream cheese, ¼ cup unsalted butter, 2 tablespoons pure maple syrup, 1 teaspoon vanilla extract, 2 cups powdered sugar
- Beat on low speed at first, then increasing to medium-high speed until the frosting is light and fluffy.
- Spread or pipe the frosting onto the cooled cupcakes. For an extra festive touch, sprinkle with ground cinnamon or holiday sprinkles if desired.
Notes
Here's what I learned from making gingerbread cookies over the years:
- Use room-temperature ingredients: softened butter, cream cheese, and eggs blend more easily, creating a smoother batter and frosting.
- Add cloves for deeper warmth: If you want a more complex blend of seasonal spices, add ¼ teaspoon of ground cloves to the dry ingredients alongside the cinnamon and ginger. It adds a deeper, warming note that's perfect for the holidays.
- Don't skip the molasses: It's what gives these cupcakes their signature deep, rich flavor and moist texture. Honey or syrup won't work the same way.
- Check for doneness early: Start checking around 18 minutes since ovens vary. The tops should spring back when lightly pressed, and a toothpick should come out clean.
- Beat the frosting until fluffy: After adding the maple syrup and vanilla, beat the frosting on medium-high speed for 2 to 3 minutes to incorporate air and make it light and pipeable.
- Storage trick for perfect texture: Here's a trick I use: freeze unfrosted cupcakes on a baking sheet for 1 hour before transferring them to a container, so they don't stick together or get smashed. Then, frost them right before serving for the freshest presentation.
Nutrition
Calories: 368kcal | Carbohydrates: 55g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 189mg | Potassium: 283mg | Fiber: 1g | Sugar: 42g | Vitamin A: 519IU | Vitamin C: 0.03mg | Calcium: 73mg | Iron: 2mg
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