Gingerbread Cupcakes
Cupcakes with delicious gingerbread spices. Topping this gingerbread classic flavor is a spiced buttercream frosting.
Servings: 12 cupcakes
Calories: 353kcal
Ingredients
Pumpkin Gingerbread Cupcakes
- 1 ¾ cups all-purpose flour
- 1 egg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
- 2 teaspoon ground ginger
- ¼ teaspoon nutmeg
- 2 teaspoon ground cinnamon
- ½ cup unsalted butter melted
- ½ cup brown sugar packed
- ½ cup molasses
- ½ cup water
Spiced Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- ½ teaspoon ground cloves
- 4 cups confectioner's sugar
- 1 tablespoon milk
Instructions
Pumpkin Gingerbread Cupcakes
- Preheat oven to 350°F and line a muffin tin with 12 liners. Alternatively, you can grease the muffin tin well.
- Beat together the melted butter, molasses, and brown sugar.
- Add in the egg and beat until mixed.
- Add in the baking soda, cloves, ginger, nutmeg, cinnamon, and salt.
- Beat in the flour and add the water into the mixture.
- Use the batter to fill up the muffin cavities all the way.
- Bake in the preheated oven for 18 minutes and remove from oven and allow to cool completely for 20 minutes before frosting.
Spiced Cream Cheese Frosting
- Beat together the softened cream cheese and softened butter.
- Add in the vanilla extract and ground cloves
- Beat in the confectioner's sugar a little at a time and add the 1 tablespoon of milk to cream it together.
Notes
*1 tablespoon of milk is a starting point. If you want your frosting more creamy, add 1 tablespoon at a time until the desired consistency is reached.
Nutrition
Serving: 1cupcake | Calories: 353kcal | Carbohydrates: 77g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 216mg | Potassium: 281mg | Fiber: 1g | Sugar: 20g | Vitamin A: 750IU | Vitamin C: 0.02mg | Calcium: 71mg | Iron: 2mg
