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Gingerbread Cupcakes with Cream Cheese Frosting

Gingerbread cupcakes with cream cheese frosting bake up soft and warmly spiced with ginger, cinnamon, cloves, and molasses. The smooth, fluffy frosting adds a tangy finish to these individual holiday-style cakes.
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Prep Time 25 minutes
Cook Time 22 minutes
cooling 5 minutes
Total Time 52 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 469
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 1 egg large, at room temperature
  • 0.5 cup unsulphured molasses
  • 0.5 cup whole milk at room temperature
For the cream cheese frosting
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.125 tsp kosher salt

Equipment

  • 1 12-cup standard muffin pan
  • 1 electric mixer

Method
 

Make the cupcakes
  1. Heat the oven to 350°F and line a 12-cup standard muffin pan with paper liners.
  2. Whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl.
  3. Beat the butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  4. Beat in the egg, then the molasses, until combined.
  5. Add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour mixture; mix on low just until no dry streaks remain.
  6. Divide the batter evenly among the liners and bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack and cool completely.
Make the frosting
  1. Beat the cream cheese and butter in a large bowl on medium speed until smooth, about 2 minutes.
  2. Add the powdered sugar in three additions, beating on low until combined, then beat in the vanilla and salt until smooth and fluffy, about 1 minute.
  3. Spread the frosting over the completely cooled cupcakes.

Notes

For the lightest cupcakes, mix on low only until no dry streaks remain. Store frosted cupcakes in the refrigerator for up to 4 days; freeze unfrosted cupcakes for up to 2 months. For a dairy-free variation, use plant-based butter, milk, and cream cheese.