Description
These Gingerbread Cupcakes are perfectly spiced and ultra moist with a tender, fluffy crumb. They are easy to make and put together and the caramel cream cheese frosting is an added bonus that really sets them over the top.
Ingredients
Gingerbread Cupcakes
- 1 3/4 cups (228g) all-purpose flour (measured properly)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 1/4 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, melted
- 1 cup (225g) packed light brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 large egg white
- 1/4 cup (58g) sour cream
- 1/2 cup (120ml) molasses
- 1/2 cup (120ml) milk
Caramel Cream Cheese Frosting
- 8 oz (226g) cream cheese, room temperature
- 1/2 cup (112g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp caramel sauce*
- Gingerbread cookies, optional
Instructions
Make the cupcakes
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- Combine the flour, baking powder, baking soda, spices and salt in a medium sized bowl and set aside.
- In a large bowl, whisk the melted butter, brown sugar and vanilla extract together until well combined.
- Add the egg and egg white and whisk together until well combined. Next, add the sour cream, molasses and milk and whisk together until well combined.
- Add the dry ingredients and whisk together until combined, but do not over mix.
- Fill the cupcake liners about 3/4 full (58g) and bake for 16-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and place on a cooling rack to cool completely.
Make the frosting and assemble
- Combine the cream cheese and butter and mix until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the vanilla extract and 2 tablespoons of caramel sauce and mix until well combined and smooth.
- Add the remaining powdered sugar and mix until well combined and smooth. Add additional caramel sauce to get the right flavor and consistency.
- Use a large piping tip to pipe the frosting onto the cupcakes. I used Ateco tip 808.
- Top the cupcakes with a gingerbread man cookie, if desired. Refrigerate in an air-tight container until ready to serve. Serve at room temperature. Cupcakes are best if eaten within 3-4 days.
Notes
- Caramel sauce: I recommend a thicker caramel sauce so you get a more intense flavor without thinning the frosting too much. My homemade sauce works great. Store-bought sauces are often quite thin.
- Storage: These frosted gingerbread cupcakes should be refrigerated in an airtight container or cake carrier until you’re ready to serve but are best served at room temperature. The frosting will be firm when cold. I like to pull them from the fridge for 30-60 minutes before enjoying them. These cupcakes are best eaten within 3-4 days.
- Freezing: These cupcakes can be frozen. Store them in an air-tight container and freeze them, or flash freeze them for an hour, then wrap in a double layer of plastic wrap. They can be frozen for up to 3 months. When you’re ready to enjoy them, thaw them in the fridge.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 402
- Sugar: 47.5 g
- Sodium: 151.7 mg
- Fat: 18 g
- Carbohydrates: 58.5 g
- Protein: 3.2 g
- Cholesterol: 58.2 mg
