Introduction
There’s something about the smell of gingerbread baking that instantly fills the air with warmth and nostalgia. I recently made these Cozy Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting for a holiday gathering, and let me tell you—they were a huge hit! The cupcakes were perfectly spiced, with the warmth of ginger and cinnamon filling every bite. The cinnamon cream cheese frosting was the perfect complement—creamy, slightly tangy, and just sweet enough to balance the spiced cake. My family couldn’t stop raving about them, and the best part is that they’re surprisingly easy to make! Whether you’re baking for the holidays or just craving a cozy treat, these gingerbread cupcakes will certainly add a little magic to your day.
Ingredients
For the Cupcakes:
- 2 cups all-purpose flour
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp kosher salt
- ½ tsp ground nutmeg
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp ground cloves
- ⅔ cup packed light brown sugar
- ½ cup unsalted butter, softened
- ½ cup molasses
- 1 large egg
- 2 large egg yolks
- ⅓ cup whole milk
- 2 Tbsp sour cream
For the Frosting:
- 1 cup unsalted butter, softened
- 16 oz cream cheese, softened
- 1 tsp vanilla bean paste
- 1 tsp ground cinnamon
- ¼ – ½ tsp kosher salt
- 5 cups powdered sugar (sifted to avoid lumps)
Instructions
For the Cupcakes:
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent the cupcakes from sticking.
- Whisk Dry Ingredients: In a medium-sized bowl, whisk together the flour, ginger, cinnamon, salt, nutmeg, baking soda, baking powder, and cloves. Set aside.
- Cream Butter & Sugar: In a separate large bowl, beat together the brown sugar and softened butter using an electric mixer until the mixture is smooth and creamy.
- Mix in Molasses & Eggs: Add the molasses to the butter-sugar mixture and whisk until fully combined. Next, add the whole egg and the egg yolks, one at a time, whisking after each addition.
- Add Milk & Sour Cream: Stir in the milk and sour cream until smooth. Then, add the vanilla extract and mix well.
- Combine Everything: Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Once just combined, stop stirring to ensure a light texture.
- Bake: Fill each cupcake liner about 2/3 full with batter. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
For the Frosting:
- Cream Butter & Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until light and fluffy.
- Add Flavors & Sugar: Add the vanilla bean paste, cinnamon, and salt to the butter-cream cheese mixture. Gradually add powdered sugar, one cup at a time, and beat until the frosting is smooth and fluffy.
- Frost the Cupcakes: Once the cupcakes have cooled completely, generously frost each cupcake with the cinnamon cream cheese frosting. Use a spatula or piping bag to decorate the tops of the cupcakes.
Nutrition Facts
Servings: 12 cupcakes
Calories per serving: 350 kcal
- Sugar: 33g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20-22 minutes
- Total Time: 40-45 minutes
How to Serve
- Serve the cupcakes as a delightful dessert after a festive dinner.
- Arrange on a cake stand or platter for a special occasion like a holiday party or family gathering.
- These cupcakes also make great gifts when packaged in a cute box or tin.
- Pair them with a hot cup of spiced chai or coffee for a cozy treat.
- If you want to add extra decoration, sprinkle the top with a little cinnamon or a dusting of powdered sugar for a festive touch.
Additional Tips
- Room Temperature Ingredients: Be sure to use room temperature butter, eggs, and cream cheese for the frosting to ensure everything mixes evenly and smoothly.
- Molasses Substitution: If you’re out of molasses, you can substitute with dark corn syrup, though molasses will give a richer flavor.
- Avoid Overmixing: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to dense cupcakes.
- Frosting Consistency: If your frosting is too thick, add a tablespoon of milk at a time to reach your desired consistency. If it’s too thin, add more powdered sugar.
- Cupcake Storage: To keep the cupcakes fresh, store them in an airtight container at room temperature for up to 3 days.
Recipe Variations
- Spiced Pumpkin Cupcakes: Add 1 cup of canned pumpkin puree to the batter for a pumpkin-spiced version of these cupcakes. Adjust the spices by adding 1/2 tsp ground allspice or pumpkin pie spice.
- Vegan Option: Substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water), and use dairy-free butter and cream cheese for the frosting.
- Gluten-Free Version: Swap the all-purpose flour for a gluten-free flour blend that is suitable for baking.
- Chocolate Gingerbread Cupcakes: Add 1/4 cup of cocoa powder to the dry ingredients for a chocolatey twist.
- Nut-Free: This recipe is naturally nut-free, but always check labels if you’re making it for someone with severe allergies.
Serving Suggestions
- For a Holiday Gathering: Serve alongside other holiday desserts like sugar cookies or pie.
- With Tea or Coffee: These cupcakes pair perfectly with a warm beverage, such as ginger tea or a classic cup of coffee.
- As Party Favors: Bake a batch, frost them, and wrap them in festive cellophane for cute and delicious party favors.
- For a Breakfast Treat: These cupcakes are also great for a sweet breakfast treat with your morning coffee during the holiday season.
- With Ice Cream: For an indulgent dessert, serve the cupcakes with a scoop of vanilla or cinnamon ice cream.
Freezing and Storage
- Freezing Cupcakes: To freeze, place the unfrosted cupcakes on a baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe container or bag for up to 3 months. Frost after thawing.
- Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you have extra frosting, store it separately in the fridge for up to a week.
- Frosting: The cinnamon cream cheese frosting can be made ahead of time and stored in the fridge for up to a week. Just re-whip before frosting the cupcakes.
FAQ Section
- Can I make these cupcakes in advance?
Yes! You can make them up to two days ahead. Store the cupcakes in an airtight container, and frost them just before serving. - Can I freeze these cupcakes?
Yes, you can freeze the unfrosted cupcakes for up to 3 months. Frost after thawing. - How do I store the frosting?
Store any leftover frosting in the fridge for up to a week. Re-whip it before using. - Can I substitute molasses?
Yes, dark corn syrup can be used as a substitute, though it will change the flavor slightly. - Can I make these cupcakes dairy-free?
Yes, you can substitute the butter and cream cheese with dairy-free alternatives like coconut or almond-based products. - How do I make the frosting thicker?
Add more powdered sugar to thicken the frosting until you reach your desired consistency. - Can I use a different spice instead of cinnamon?
Yes, try nutmeg or pumpkin pie spice for a unique flavor profile. - What should I do if my cupcakes are too dry?
Check your oven temperature to ensure it’s accurate and measure your ingredients carefully, especially the flour. Overmixing can also lead to dryness. - Can I add nuts or chocolate chips to the batter?
Yes, adding chopped pecans, walnuts, or mini chocolate chips can be a great addition to these cupcakes. - What can I use as a substitute for sour cream?
You can use plain yogurt or buttermilk as a substitute for sour cream.
Conclusion
These Cozy Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting are a delightful, easy-to-make treat that brings the warmth of the holiday season right into your kitchen. The spices in the cupcakes are perfectly balanced, and the frosting is creamy with just the right amount of cinnamon. Whether you’re making them for a holiday party or