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Small Batch Gingerbread Cupcakes Recipe

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Small Batch Gingerbread Cupcakes are soft, moist, and warmly spiced with ginger, cinnamon, cloves, nutmeg, and rich molasses. Cream cheese frosting adds a smooth, tangy finish to this cozy six-cupcake holiday treat.

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1/4 cup unsulphured molasses
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line 6 wells of a standard muffin pan with cupcake liners.
  2. Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together in a medium bowl.
  3. In a separate bowl, whisk the melted butter and brown sugar until smooth.
  4. Add the egg, molasses, and vanilla extract and whisk until thoroughly combined.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir only until smooth and no large streaks of flour remain.
  6. Divide the batter evenly among the 6 cupcake liners, filling each approximately two-thirds full.
  7. Bake for 16 to 19 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool the cupcakes in the pan for about 5 minutes, then transfer them to a wire rack and cool completely.
  9. For the frosting, beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually add the powdered sugar, then add the vanilla extract and salt. Beat until light and smooth.
  11. Spread or pipe the cream cheese frosting over the completely cooled cupcakes.
  12. Serve as they are or garnish with cinnamon, gingerbread crumbs, or festive sprinkles if desired.

Notes

  • Use regular unsulphured molasses rather than blackstrap molasses for a balanced gingerbread flavor.
  • Start checking the cupcakes at 16 minutes to prevent overbaking and keep the crumb moist.
  • Add finely grated orange zest to the batter for an orange gingerbread variation.
  • For stronger spice, slightly increase the ginger or add a small pinch of ground allspice.
  • Vanilla buttercream, maple frosting, or powdered sugar can be used instead of cream cheese frosting.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days and let them stand at room temperature for 20 to 30 minutes before serving.
  • Unfrosted cupcakes can be stored at room temperature for about 2 days or frozen for up to 2 months.
  • The recipe can be doubled to make approximately 12 standard cupcakes.

Nutrition

Find it online: https://thefamilycooking.com/small-batch-gingerbread-cupcakes-recipe/