Ingredients
Cupcake Batter
- ½ cup unsalted butter (melted)
- ⅔ cup light brown sugar
- 1 cup molasses (not blackstrap)
- 1 large egg
- 2 ¼ cups all purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1 cup warm water
Cream Cheese Frosting
- ½ cup unsalted butter (at room temperature)
- 8 ounce package plain cream cheese (at room temperature)
- 4-6 cups powdered sugar (depending on desired consistency)
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 tablespoon heavy cream
Decorations
- Mini gingerbread or gingerbread sprinkles (for decorating)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350 degrees F. Line muffin pans with 12-14 cupcake liners to prepare for baking.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter and light brown sugar until smooth and well combined.
- Add Molasses and Egg: Stir the molasses and egg into the butter and sugar mixture until evenly incorporated.
- Combine Dry Spices and Flour: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, allspice, nutmeg, and kosher salt to evenly distribute the spices.
- Mix Wet and Dry Ingredients: Pour the dry ingredients into the wet mixture and stir until just combined to avoid overmixing.
- Add Warm Water: Pour in the warm water and mix again gently until fully incorporated, ensuring a smooth batter.
- Fill Cupcake Liners: Scoop the batter evenly into each cupcake liner, filling almost full to allow room for rising.
- Bake Cupcakes: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare Frosting: In the bowl of a stand mixer, beat together room temperature butter and cream cheese for at least 2 minutes until smooth and creamy.
- Add Frosting Ingredients: Add 4 cups of powdered sugar, ground cinnamon, vanilla extract, and kosher salt to the bowl and whisk again to combine thoroughly.
- Incorporate Heavy Cream: While beating, pour in the heavy cream and continue to beat until the frosting is light, fluffy, and well combined, about 2 minutes. Adjust consistency with more powdered sugar if needed.
- Frost and Decorate: Pipe or spread the frosting onto the cooled cupcakes. Decorate with mini gingerbread pieces or sprinkles as desired.
Notes
- You can adjust the amount of powdered sugar in the frosting to achieve your preferred consistency, especially if you want to pipe the frosting.
- Ensure the cupcakes are completely cool before frosting to prevent melting the frosting.
- Mollasses used should be regular molasses, not blackstrap, to avoid a bitter taste.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
