Gingerbread Cupcakes with Cream Cheese Frosting!

Oh my, these Gingerbread Cupcakes with Cream Cheese Frosting are so amazing! They definitely fit right in during the winter season, but I could eat them all year round. The flavors are crazy delicious.

The cake is a very dense cake full of yummy gingerbread flavor. Cinnamon and cream creese frosting loveliness is delicious. Don’t tell anyone, but I might have snuck a few spoonfuls of frosting right out of the bowl. Let’s dive right in and make these delicious Gingerbread Cupcakes with Cream Cheese Frosting.

Start with the cupcakes

Preheat oven to 350 degrees. Line cupcake pans with 30 cupcake liners.

In an electric mixer, cream together butter and brown sugar on high until light and fluffy, about 3 minutes.

Add eggs, one at a time, mixing until combined.

Add molasses, 1 cup of flour, and all the other dry ingredients. Mix until combined.

Mix in 1/2 cup of HOT water. Add another 1 cup of flour and mix.

Add the remaining 1/2 cup of HOT water and 3/4 cup of flour.

Mix until combined. I love the color of the batter!

Using an ice cream scoop, scoop 1 scoop into each cupcake liner.

Bake in the oven for 19-21 minutes until a toothpick comes out clean in the center. Allow cupcakes to cool completely.

Let’s talk frosting

While the cupcakes are cooling, make the most delicious frosting ever invented! In an electric mixer, cream together butter and sugar for 2-4 minutes until light and fluffy.

Add the rest of the frosting ingredients to the bowl and mix until combined and fluffy.

Fight all of the urges in your body to eat the whole entire bowl of frosting right now! Once the cupcakes are cooled frost them any way you like. I have just smeared some frosting on with a knife and called it a day before but today I piped them all pretty with a piping bag.

Sprinkle with some festive colored sprinkles and eat up!

Print Recipe

Gingerbread Cupcakes with Cream Cheese Frosting!

Course

Dessert

Cook Time

19-21 minutes

Servings

cupcakes

Ingredients

Cupcakes:

• 2 3/4 cups flour
• 2 1/2 tbsp ginger
• 2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 10 tbsp salted butter room temperature
• 1 cup brown suger
• 3 eggs
• 1 1/4 cup molasses
• 1 cup HOT water

Frosting:

• 8 tbsp salted butter room temperature
• 12 ounces Cream cheese room temperature
• 8 cups confectioners' sugar
• 1/2 tsp vanilla
• 4 tsp cinnamon

Course Dessert Cook Time 19-21 minutes Servings cupcakes Ingredients Cupcakes: 2 3/4 cups flour 2 1/2 tbsp ginger 2 tsp baking soda 1 1/2 tsp cinnamon 1/2 tsp cloves 1/2 tsp nutmeg 1/4 tsp salt 10 tbsp salted butter room temperature 1 cup brown suger 3 eggs 1 1/4 cup molasses 1 cup HOT water Frosting: 8 tbsp salted butter room temperature 12 ounces Cream cheese room temperature 8 cups confectioners' sugar 1/2 tsp vanilla 4 tsp cinnamon

Instructions

To Make Cupcakes:

1. Preheat oven to 350 degrees. Line cupcake tins with 30 cupcake liners.
2. In an electric mixer, cream together butter and brown sugar until light and fluffy, about 3 minutes.
3. Add eggs, one at a time, and mix until incorporated.
4. Add molasses, 1 cup of flour, and remaining dry ingredients. Mix until combined.
5. Add 1/2 cup HOT water. Mix. Add another 1 cup of flour and mix.
6. Add remaining 1/2 cup of HOT water and 3/4 cup of flour. Mix until all combined.
7. Using an ice cream scoop, place 1 scoop of batter in each cupcake liner.
8. Bake for 19-21 minutes until a toothpick comes out clean in the center.
9. Allow cupcakes to cool completely before frosting.

To Make Frosting:

1. In an electric mixer, cream together butter and cream cheese for 3-4 minutes until light and fluffy.
2. Add the rest of the ingredients and mix until combined and fluffy.
3. Frost cupcakes.
4. Enjoy!

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1. Lemon-Garlic Jumbo Shrimp
2. White Bean Dip with Seasoned Pita Chips
3. How to Create the Perfect Holiday Grazing Board

Happy Holidays!!